تميس بسكوت

Mix 500g flour (Type 00 with wheat germ), 1.5g organic dry yeast, 20g honey, 40g butter, 300g water, pinch of sea salt and baking soda until well combined.

Knead the dough for 7-10 minutes until smooth and elastic.

Let the dough ferment for 1 hour, or 30 minutes at room temperature, then refrigerate it overnight.

Divide the dough into portions and let it rest for 10 minutes.

Roll out each piece to the desired thickness—thinner dough results in a crispier texture.

Poke holes in the dough using a fork, then spray it lightly with water.

Optionally, sprinkle sesame seeds on top.

Preheat the oven to 200°C (392°F), preferably with a baking stone inside.

Bake the bread for 12-15 minutes until golden brown.

Serve warm and enjoy!

If preparing the dough on the same day, use 1g of baking soda instead of 0.5g.