La tradicional chapatta de corteza gruesa gracias a la cocción en horno de suela y su miga esponjosa y alveolada debido al proceso de doble fermentación. Con varios cortes en la corteza. Enharinada.
La tradicional chapatta de corteza gruesa gracias a la cocción en horno de suela y su miga esponjosa y alveolada debido al proceso de doble fermentación. Con varios cortes en la corteza. Enharinada.
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