INGREDIENTS FOR 21 THREADS:
For the dough:
- 200 g of Bake-Free soft sports bread flour mixture + 10 g for sublimation
- 30 g of almond flour
- 220 g lukewarm water
- half a package of yeast
- 1 g coconut flower sugar
- 5 g Himalayan salt
- garlic granules, pizza spice mix to taste
- 1 handful of baby spinach
- 60 g of concentrated tomatoes
- 40 g of water
- the pizza spice mixture, Himalayan salt, and garlic granules to taste
- 30 g blanched almonds
PREPARATION:
Mix the ingredients for the dough and let rise covered in a warm place for 30 minutes. For the filling: mix the concentrated tomatoes with water and spices, and roughly chop the almonds.
On a floured surface, stretch the dough into a circle, cover it with silicone baking paper and, leaving the middle, spread it with tomatoes, sprinkle it with almonds and spread the spinach evenly over it. Cut them in a radius and roll them in one by one (I got 21 twisters). Leave covered in a warm place for another 10 minutes, then bake in a preheated oven at 190 degrees for 20 minutes, bottom-up.
