Mix all the ingredients (adding water last) at the slow speed of the planetary mixer for 3 minutes and at the high speed for 7-8 minutes.

Rest for 30 minutes, in oiled baskets.

Scale the dough in pieces of 130 gr and round it.

Rest for 15 minutes.

Open the dough in oval shape. Catch it from the edges and kindly stretch it.

Add filling ingredients of your choice.

Turn the border points inside and press the edges, so they can stick together with the rest dough.

Rest for 10-15 minutes.

Bake (without tray) at 230°C for 15 minutes, without steam.