Pebete

Instructions

1. Dissolve the yeast in the lukewarm water, then pour it into the flour with the salt and mix until you have a dough.
2. Knead for 8 to 10 minutes, adding the softened butter towards the end, until smooth and elastic.
3. Leave to rise under a tea towel, covered, for 1 hour, until doubled in size.
4. Divide the dough into 4 balls, flatten them slightly, then shape into small round loaves by tucking the edges under with your palm.
5. Place them on a tray lined with baking paper, cover and let them rise for another 30 minutes.
6. Brush them with beaten egg yolk (with a little milk if you like) and bake at 210 °C for 12 to 15 minutes, until golden.
7. Let them cool on a wire rack, then cut each one in half.
8. Spread each half with mayonnaise, then fill with ham, cheese and slices of tomato seasoned with salt and pepper.