Ingredients
Dry Yeast : 10 grams (1 packet)
Warm Water: 200 ml (1 glass)
Flour: 720 grams (6 cups) + 120 grams (1 cup) for initial mixing
Salt: 10 grams (1 teaspoon)
Egg Yolk: 1
Milk: 1 tablespoon
Preparation
1 Dissolve the dry yeast in warm water and stir until dissolved.
2 Mix in 120 grams of flour until smooth. Gather the dough, cover, and let it rest for 15 minutes.
3 Add 400 ml of warm water, mix well, then gradually add 720 grams of flour and salt. Knead for 3-4 minutes until a soft, slightly non-sticky dough forms.
4 Cover the dough and let it ferment until it doubles in size.
5 Remove air, gather, and divide into two parts. Roll each into a ball and let rest for 10 minutes.
6 Lightly Flour the surface lightly, expand the dough with your fingers, then roll it inward.
7 Repeat with the second dough.
8 Arrange the dough on a baking tray, cover, and leave for 20 minutes.
9 Brush with a mixture of egg yolk and milk, then bake at 200°C (392°F) until golden brown, about 25-30 minutes.
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