Salads with telemea and cumin
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Mix all the ingredients and knead an elastic and non-sticky dough.
Divide the dough into two equal parts and each part of the dough is spread with the rolling pin on a baking paper the size of the oven tray. With a pizza roll, cut the salted meat to the desired size. I prefer to spread the dough directly on baking paper so as not to handle the saltines too much and to lose their shape.
Transfer everything to the pan and bake for 15-20 minutes or until the salads are slightly browned.