I use a flat rectangular tray, laying the roll on diagonal (45 cm)
While looking for recipes for some more interesting bakery, I came across an idea from Spanish cuisine. I developed it in my own way. The roll that I bring to your attention is very tasty, satiating, and salty. Suitable for breakfast; you can serve it as an entree or bread to a main course.
Products you need for the dough:
4 cups of flour (sifted)
500 g yoghurt (Greek style)
1 teaspoon of baking soda
a pinch of salt
2 teaspoons of savory salt
Products you need for the filling:
100 g of Jamón serrano, on transparently thin strips
125 g goat cheese (thin small pieces)
2-3 tbsp. of olive oil (for spreading over the sheet)
In the yogurt, I add the baking soda. Stir to activate.
In a wide bowl, knead the dough from all the products (including the mixture of milk and baking soda).
On a floured surface, I shape a rectangular sheet (using rolling pin) with 1 cm thickness.
I grease the dough with olive oil, arrange the pieces of ham on it, and put the cheese on top of them (see the picture).
Roll a tight roll so that the outer edge remains below. Slightly bend (close) the edges (to have a better look and not let the filling goes out).
Place it in a tray on greased baking paper.
With a sharp knife, I make a few diagonal, shallow cuts (for visual effect).
Bake in preheated oven at 200ᴼC. 10-15 minutes after the beginning, I lower the temperature to 170-180ᴼC.
Wait for it to cool down and then cut into 2 cm thick pieces.
Check it during baking. Approximately, 30 minutes are needed, but depends on the container, the oven and the roll size. Mine always gets thicker and I bake it longer. Check with a wooden skewer.