1. After the oil method and the dough (mix flour, thyme, salt, sugar, yeast powder, water, butter), unfold the dough, add walnuts
2. Wrap up
3. Knead into a uniform dough
4. Cover and leave to ferment to two to three times its original size. Poke the dough with your fingers without rebounding. Fermentation is completed at one time.
5. Vent the dough, divide into six equal parts, roll into a circle, and leave to rise for 15 minutes
6. Round again and put it in a baking tray for final fermentation until the dough is twice as large as the original. After the fermentation is complete, preheat the oven, spray water on the surface of the dough, and bake for about 10-12 minutes at 190°C.
