1 kg village flour
130g fresh yeast dough (prozymi) or 1 tbsp dried yeast
¼ tsp Salt
Lukewarm water (enough to make a soft dough)
Pinch cinnamon powder
Sesame seeds mixed with a little aniseed
¼ tsp sugar (if using dried yeast)
If not using dried yeast, knead the ready dough (prozymi) with the water and flour until soft. Cover and leave to rise in a warm place for 4-5 hours.
Knead the dough again, together with the salt, cinnamon and mastic. Cover and leave to rest again.
Cut it into pieces and form them either into the shape of a ball or baguette.
Roll the bread shapes into wet sesame mixed with aniseed and allow to rest.
Reshape the breads and bake in hot oven 200ºC.
Courtesy of the CTO