Place all the ingredients in the speed mixer and knead until an elastic dough is formed. At the end add the drops to
distribute evenly in the dough.
Rest the dough for 5 minutes.
Cut the dough into 40-100 gr and make it into balls or spread it to a thickness of 2-2.5 mm.
Rest the balls for 30 minutes and shape.
Put in the stove for 40' at 37 °C, with 75% humidity. Bake at 220 °C for 14-16 minutes.

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