Bread pancakes in a pan - gluten free

1. Mix the flour and salt in a bowl. Mix the flour with salt and salt. Place the yeast and sugar in the well. Add about ⅓ of the milk and water. Wait approximately 10 minutes for the yeast to form bubbles.
2. Add the remaining water, milk and olive oil and work into a smooth dough. The dough should come away from the bowl. Cover the bowl with a damp cloth and let the dough rest for about 10 minutes.
3. On a floured rolling pin, divide the dough into four parts. With wet hands that have been lightly coated with oil, form into balls. Press the balls together to form pancakes. Leave the pancakes to rise for another 10 minutes on greased baking paper in a warm place.
4. Heat a non-stick pan and brush thinly with olive oil. Bake the pancakes for about 3 minutes on each side until golden brown.

Tip: You can also bake the pancakes in a waffle maker. You can easily freeze them and bake them again in the toaster oven. For a change, you can add dried Italian herbs to the batter or brush the pancakes with garlic oil after baking.