In a bowl or in a stand mixer, pour in the flour and semolina, arranging them in a well. Slowly pour in the water, starting to knead, then add the salt and oil.
Meanwhile, chop the toasted peanuts into coarse crumbs.
Add 100 g of peanuts to the dough and work it at low speed or gently; pour the rest onto a flat plate, it will be used to coat the sandwiches.
Finally add the yeast and finish kneading until the dough is smooth.
Cover the bowl with a kitchen towel and let it rest for three hours to complete rising.
After the indicated time, prepare the sandwiches in the size you prefer, roll them in the peanuts and place them well spaced on a baking tray lined with baking paper.
Cook for 50 minutes at 180°.
In the freezer for up to 30 days.
Italia, Sardegna
