Place all the ingredients in the speed mixer and knead until an elastic dough is formed.
Rest the dough for 5 minutes.
Cut the dough into balls of 100-120 gr.
Rest the formed balls for 30 minutes and shape.
Put in the stove for 40' at 37 °C, with 75% humidity. Bake at 220 °C for 18-20 minutes

Tips
For the fillings use a Bechamel from our range. Flavours available: Neutral, Kaseri cheese, Emmental, Feta, Philadelphia.