بسكويت توك المالح

In a small bowl, combine the yeast, sugar, and half a cup of water. Mix well, cover, and leave for 10 minutes to activate the yeast.

In a large bowl, combine the flour, salt, and baking powder. Mix the dry ingredients well.

Add the corn oil and butter to the flour mixture, then rub it in until all flour particles are coated.

Gradually add the yeast mixture and the remaining water to the flour, then knead until the dough comes together and becomes cohesive.

Cover the dough and let it proof for 30 minutes.

Sprinkle a rolling surface with a tablespoon of flour, place half the dough, sprinkle a little more flour on top, and roll it out thinly with a rolling pin.

Cut the dough into a large rectangle using a pizza cutter, then cut into squares of desired size.

Make holes in the center of each piece using a wooden stick or fork.

Transfer the pieces gently to a lightly greased baking tray.

Whisk the egg yolk with milk and vinegar, then brush the top of each biscuit with this mixture.

Sprinkle Romi cheese on some pieces if desired.

Bake in a preheated oven at 180°C (356°F) for 5 minutes, then lower to 160°C (320°F) for another 5–10 minutes until golden brown.

Tips Roll the dough thin but not too much to prevent burning. Optionally sprinkle cumin, thyme, or other flavors. Make holes to prevent the biscuits from puffing up. For an egg-free version, brush the biscuits with milk only.