Si te bejme panine shtepie - Homemade Bread

Perberesit :

600 gr miell, 

340 ml uje i vaket, 

1 luge caji kripe, 

1 luge vaj ulliri  

1/2 maja buke (tharme).

Pergatitja :

Ne ujin e vaket, tretim majane dhe e perziejme me luge per rreth 2 minuta. Pas kesaj, shtojme perberesit e tjere dhe gjithnje me luge, i perziejme per rreth 4 minuta, duke bere nje brum te njetrajtshem. 
Enen e brumit, e mbyllim me kapak dhe e leme per nje ore. Pas nje ore, ndezim furren ne 200°, dhe ne pjesen e poshtme te furres, veme nje tave me nje gote uje.

Nderkohe qe furra ngrohet, ne pergatisim brumin, duke e ndare ne 6 toptha per te bere panine, ose i japim formen qe deshirojme. I bejme disa prerje siperfaqesore me thike dhe i leme akoma per 10 minuta ne tave te pluhurosur me miell. (Edhe kur i japim brumit formen, perdorim pak miell). 

E fusim ne furre dhe e mbulojme siperfaqen e brumit me leter alumini per 10-15 minuta. Pastaj e heqim aluminin, dhe perfundojme pjekjen. 

Rezultati eshte nje buke me kore qe kercet ne goje dhe brenda e bute. Nuk humbet shijen edhe po te konsumohet te nesermen.Kujdes! Eshte shume e rendesishme qe gjate pjekjes, ne pjesen e poshtme te furres te vihet tava me uje.

English Version

Ingredients : 

600 gr flour, 

340 ml of water and lukewarm, 

1 teaspoon of salt, 

1 tablespoon of olive oil 

1/2 yeast (thawme). 

Preparation : 

In water, sauté and sauté with spaghetti for about 2 minutes. Next, add the other ingredients and always with the spoon, stir for about 4 minutes, making a smooth dough. Pour the dough, close it with a lid and leave it for one hour. After one hour, fry the furnace at 200 °, and at the bottom of the furnace, put one plate with a glass of water. As the oven warms up, we prepare the dough, dividing it into 6 panes to make the panna, or give it the shape we want. We make some knife cutouts and leave them for 10 minutes in powdered flour. (Even when we give the dough the shape, we use a little flour). We put it in the oven and cover the aluminum foil surface for 10-15 minutes. Then we remove the aluminum, and finish the baking. The result is a bark with a bark that bumps in the mouth and soft inside. It does not lose its taste even if it is consumed tomorrow. It is very important that in the bottom part of the oven be put water with baking.