Ingredients:
500g bread flour
160 ml 95F milk
160 ml 95F water
10g instant dry yeast
10g sugar
8g salt
18g olive oil
Mozzarella cheese for filling
Instructions:
Mix together warm water, sugar and yeast together in a bowl until dissolved. ADd the warm milk, then stir in the flour and salt. Knead dough until mixed, then knead in the olive oil, ripping and tearing the dough until fully mixed. Form into a ball, then let rest at room temperature until doubled in size.
Punch down the dough and knead lightly to form a ball. Roll out dough into a log, then cut into 6 equal pieces. Form into balls, then stretch out the dough to form a circle. Take a handful of mozzarella at a time and stuff inside the dough, pinching the edges to seal. Sprinkle flour on a clean counter and roll out with a rolling pin until flat, checking for any rips in the dough. Reseal if needed.
Coat a frying pan with a light coat of oil, using a paper towel to wipe off any excess. Fry on both sides until well browned, spinning and turning the dough as needed to evenly cooked. If tap the dough, it should swell. Cook until the dough swells up into a ball and browned well on all sides.
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