Hanks to the olives (cu grisine masline you usturoi)

They are very flavorful and crisp and I think it is ideal as it works aperitiv.Nu than them, dough rises faster and better and this time I can not say that because they are super fluffy crocante.Deci, if you like spicy then maybe crocantelile grisinele you like and filled:

We need:
600 g durum wheat flour
12 g fresh yeast
50 g olive oil or sunflower oil
350 gr water
a little salt
a little sugar
For the filling:
200 gr black or green olives
2 cloves garlic
1 small sweet red pepper (optional)
100 g oil
dough:


Make a mijòocul holes and add the flour all ingredients: yeast first put some sugar and then rub the remaining ingredients above:

Knead until smooth (no more than 5 minutes):

Cover with plastic wrap and we increased 1 hour (to me so it takes place in preheated oven for as before) still need to double its volume (growth time varies depending on where we raised ball)

While we will quickly fill the dough rise:
rude Tocam ardeiasul.In maslinele.Tocam and put oil for several minutes 2 cloves of unpeeled garlic to cook then
throwing out and garlic (because if you let the bitter oil) and put in flavored olive oil and ardeiasul to cook for 3-5 minute.Dam aside and let cool:


Dough after an hour:


Spread into a rectangle and put on a half welled:

And then closes the book with the other half:

Cut strips and rotate then put in a paper lined tray only:

Brush with oil and bake for 30 minutes at 220.
Arata hope:



You can wrap the chopstick with different types of mezeluri.Astea are crunchy (like grisinele) believe that if I go with regular flour fluffier