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150minutes
Add water, sugar and dry yeast to the storage container and mix, add strong flour and salt and mix the whole. Cover and ferment in a warm place for one and a half hours.
Drain the air while mixing the dough with a spatula, dust it on a flat surface with strong flour, take out the dough, and dust the top and bottom surfaces as well. Using the palm of your hand, stretch the dough into a rectangle of 18 x 25 cm.
Place ham in front of the center of the dough, and add mayonnaise and mixed cheese. While lifting the dough, wrap the dough together and divide it into 8 equal parts. Divide the dough into 8 equal parts and shape them into a round shape.
Arrange the dough in a frying pan, cover and heat on low heat for 20 seconds, then turn off the heat and ferment for 30 minutes. Then cover and heat on low heat for 12 minutes, turn over, cover and heat on low heat for 8 minutes.
Take out the baked dough on aluminum foil, sprinkle with mixed cheese and mayonnaise, grill on a grill or toaster until browned, and sprinkle with dried parsley.
・ When making the dough, mix it well to the corners so that no powderiness remains.
・ For primary fermentation, the dough should swell twice.
・ When mixing the dough that has been first fermented, use a spatula to hold it down.
・ If it is difficult to stick the dough on which the ingredients are placed, lightly soak it in water.
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