Ingredients for a sheet media
2 eggs 200 gr.
flour on a cutting board with flour and make a hole large enough with the high walls at the center and add eggs.
early mix with a fork held almost horizontally, with fast motion and in the same direction, gradually incorporating the flour of the walls.
When the mixture reaches a certain size, continue to knead by hand. At this stage if the dough is too wet you can add to the mix another 20-30 grams of flour. The dough must be worked by hand for 5-10 minutes. The movement is to compress the left palm, lifting a corner with his right hand and take it over the dough, and then compress it all again with his left hand, rotating the dough occasionally to achieve greater uniformity.
Let stand in cool place or refrigerator for 5-10 minutes, in a large bowl covered with a kitchen towel.
Begin to roll out the dough by hand first, in order to obtain a circular shape as possible, and then with a rolling pin. Use the rolling pin, especially on the edges of the sheet will remain too thick to prevent every 2-3 shots and rolling pin roll the dough on the other side. To do this when it becomes too large it is sufficient to wrap around the rolling pin.
Depending on the texture and moisture content of the sheet, if necessary, you may sprinkle the dough with a handful of flour. In any case, do not add much, because otherwise you can not pull the dough.
given to two eggs, the dough is thin enough to be when it reaches 40-45 cm in diameter. It
sheets can also do with more or fewer eggs, although with more than 3 should mix everything and then divide the dough in two to pull. The ratio is always one egg per 100 grams. of flour.
Thanks to: Dad and Grandma Lucia Moreno ...
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