Patton Sale

Patton Sale

Prep. 15 mins
Cooking 15 mins
Serving 4

INGREDIENTS Measurements


1 Tablespoon yeast
3/2 glass of warm water
2 Flour cup
1 Teaspoon salt
2 Tablespoon olive oil
1 Scrambled egg whites
Sesame or a true cumin for garnish



  • Dissolve the yeast in warm water for 5 minutes or until it reacts.
  • Mix the flour and salt in the perineum at a slow speed.
  • Add the oil and the yeast mixture to the flour and knead well until the ingredients merge and get a firm dough.
  • Put the dough in a greased bowl with a little oil and cover and leave for 35 minutes or until it doubles in size.
  • Spread the dough rolling on a smooth surface sprinkled with a little flour, and is shaped like a cylinder.
  • Cut the disc into small pieces and then form small balls in the size of the eye of the camel (walnut), and leave for five minutes.
  • Heat oven to 180 ° C.
  • Each piece (palm rest) is sealed in a thin cylinder in the size of the pen.
  • Paint the bread fingers with whipped egg whites.
  • Spread sesame on butter paper.
  • Remove the painted fingers, place them over the sesame and roll them until the sesame is covered from all sides, then pile in a sheet.
  • Repeat the steps with the pond and cumin until the quantity is finished.
  • Bake in the oven for 12 minutes or until golden.


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