Moroccan sponge



600 g flour 25 g of yeast approximately 45 centimeter of warm water 1 teaspoon of salt frying oil

How to prepare:

Place the flour in a bowl or large vase, and then place it in the middle and place the yeast and salt.
Mix and add the water slowly and continue stirring. Mix the dough for 15 to 20 minutes.
You should get a soft, flexible dough and add water when needed.
Put the dough in a bowl, cover it and leave it brewed in a warm place for two hours. After the time, mix the dough with a chicken egg, dip the fingers in the oil, and then remove the coriander from the middle and place in boiling oil.
Form another sponge, place it at the same time in the frying pan, stir it quickly to boil well.
Rub it evenly from both sides and pull it with a hook (a rod of iron with a curved head) and place it dripping.
Sponge feet with tea with mint.



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