Fried Apulian panzerotti with semolina flour

Fried panzerotti with re-milled semolina flour
Ingrediants:
500 g of Apulian remilled semolina flour
150 ml of water
150 ml of milk
5 g of fresh brewer's yeast
15 g of olive oil
15 g of fine salt
Well drained ham, mozzarella and tomato for the filling
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