It puts the 50 GRS. yeast in a bowl with water (tibia) so dissolves, If you wish you can add a bit of sugar (one teaspoon) to verify that the yeast well, you will notice that it starts to ferment in the water.
In a large, round container (BOLs) place the water with yeast, Salt, and little by little the flour (the kg.) mixing well until almost non-stick dough on your fingers.
Add the oil in your hands as if shampoo and caress the mass. Separate the dough into four buns, and let stand by the fire on a Board of wood and covered with a cloth or kitchen towel (minimum one hour) you will notice that the dough doubles or triples in volume.
Stretch each bun in a de untada with very little oil and return to the oven (strong) When note that the mass is half crispy, take it out of the oven and agreguele tomato (some just to give color) 2 minutes more in the oven, take it out of turn and agreguele what you want.
By cooking easy
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