125 gr of flour, yeast and 8 tbs of mild water.
the dough rest for a night.
day after add the lemon and orange zests, 325 gr of flour, sugar, salt, oil and
orange blossom water.
the dough very well and let it double again for about 30 minutes.
the dough again and roll it 1 cm height in a rectangular pan, buttered and floured.
the dough with the point of a knife as small rectangulars. Bake for 40 minutes