Now the main shaping part begins :
Dust the platform nicely and roll out the dough with a rolling pin to make a broad flat base.
Cut the rolled part into two equal halves and spread the sugar and cinnamon mix all over both the halves.
Now the folding technique is the most important. Take the first half and start folding it inwards and outwards like a Japanese Fan, or you can say the same way as we make folds for Lachcha Paratha.
Similarly fold the other half as well.
Join the first end of both the folded dough and shape it taking the two lined dough cris cross. Make sure the dough passes well through the gap within each other. I have shared a pick of the twisted dough lined in the tray…have a look.
If your twists go uneven, don’t worry, it’s doesn’t require that much perfection for the beginners.
Place the dough in the baking tray, brush a little olive oil and allow it to rest again for 30 mins. Cover the tray with a moist kitchen towel.
Pre heat the oven at 180 degree C for 10-12 mins and bake the bread for around 30-35 mins. As i have a slow oven, my bread took 35 mins to bake.