Ingredients

• 400 g flower (patent flour)
• 100 g fine semolina
• 10 g instant yeast (dry yeast)
• 8 g salt (1⅓ teaspoon)
• 12 g granulated sugar
• 30 ml sunflower oil
• 100 g yogurt
• 215 ml water
• fine semolina
• lettuce
• tuna
• potatoes (baked potato cubes)
• egg (boiled egg)
• tomato sauce
• pickle
• red onion
• goene olives
• sauce

Instructions

1. Put the flour together with the fine semolina, yeast, salt, sugar, sunflower oil, yogurt and water in a deep bowl. Mix well and knead for 10-12 minutes.

2. Cover and let the dough rise in a warm place in the house for 1 hour, or until the dough has doubled in size.

3. Dump the dough onto your work surface and divide it into 7 pieces (120 gr each).

4. Take a ball of dough and roll it out into a 24x12 cm oval. Fold the dough closed lengthwise.

5. Dip the dough on one side in fine semolina, then place it on a baking sheet lined with baking paper. Repeat this process for the remaining pieces of dough.

6. Let the dough rise for 30 minutes, or until doubled in size.

7. Place the buns in a preheated oven at 200℃. Bake for 10-15 minutes, or until the buns are nicely golden brown. Keep an eye on the baking time itself, as every oven works differently. Immediately cover the rolls with a tea towel, this way they will become nice and soft.

8. Fill the rolls as desired. I filled them with lettuce, tuna, fried diced potatoes, boiled egg, tomato sauce, pickle, red onion, green olives and sauce as desired.

9. Prepared look of Bocadillo with Tuna