Cooking Steps

1. 

   Step1:Mix 250g whole wheat flour, 2G salt, 2G yeast powder, 10g olive oil and 220ml water. Use a scraper to make a soft doug

2. 

   Step2:Leave the dough cover at room temperature for 1 hour, then exhaust and refrigerate overnigh

3. 

   Step3:Take out the low-temperature fermented dough in the morning to exhaus

4. 

   Step4:Let it stand at room temperature for about half an hou

5. 

   Step5:Split the dough in tw

6. 

   Step6:Knead the dough and exhaust it. Shape it into two circle

7. 

   Step7:Roll each into a thin stri

8. 

   Step8:Roll up slowly from the botto

9. 

   Step9:Roll both. Put them on the baking tray. Cover with plastic wrap. Ferment for half an hour at room temperature for the second time

10. 

    Step10:Sprinkle with dry flou

11. 

    Step11:Scrape with a knif

12. 

    Step12:Put in the preheated oven. Bake at 190 ℃ for 20 minute

13. 

    Step13:Status at 10 minute

14. 

    Step14:Baked. Let it coo

15. 

    Step15:Crispy outer skin, soft inner lining, good partner for reducing fa

16. 

    Step16:Finished produc