Put the flour in a bowl and add salt and oil. Separately, in another bowl, put the water to be warm and add the yeast mixed with sugar. Leave to rise until all the foam bubbles disappear (15-20 minutes should be enough), then add to the bowl with flour and oil. Knead well until you get a soft dough, which comes off easily from your hands.
To make the dough fluffy, wrap it in cling film and keep it cold for a few hours.
Divide the top into two equal parts, and spread the sheets in a thin layer (we will bake in two rows). We line the baking tray with oil and flour, we place one of the tops, we decorate it with sliced ingredients over which we put beaten eggs and cheese slices. Put the tray in the oven for about 30 minutes.
Enjoy your meal!
When preparing a dough that must be spread in thin sheets, for its elasticity add to the kneading, for each kilogram of flour, a teaspoon of salt and 2 teaspoons of vinegar.
It is recommended that the raised dough be lightly stuffed by hand, then let it rise again. When the dough is thick, some of the carbon dioxide comes out of it and air enters instead, which intensifies the fermentation, ensuring a better loosening and growth.
The more butter, eggs and sugar you put in the dough, the more yeast you need.
3-4 hours are enough for the dough to grow: if it stays too long, the bacteria of lactic acid develop in it, which transforms the sugary substances into lactic acid, due to which both the dough and the products prepared from it acquire a sour taste. Therefore, it is not good to knead the dough in the evening.