@pocohistorias: NUNCA saludes al niño de la CARRETERA! #roblox

Poco Historias

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Region: MX

Tuesday 10 November 2026 15:51:37 GMT

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Comments

Alex :

tomo la ruta 33 a las 3:34

2026-11-10 18:34:31

2877

¶↑🇲🇽EL_MAKABELICO🇲🇽💪🏻√♪ :

treinta y tres

2026-11-11 20:04:31

2

Yuliana Mendoza :

perdón pero soy más de el

2026-11-11 20:01:23

70

memomonciopro :

bro no dijo en este pueblo

2026-11-10 23:44:29

53

🤍 . ناعومي o نعومي.🎀 :

Esto fue hace 2 horas

2026-11-10 18:06:41

695

FAN F1 33 y 14 :

nunca tomes la ruta que??

2026-11-11 19:07:24

12

Naty :

ya todos le quieren copiar a gelo para ser famosos

2026-11-12 16:36:56

3

Pollo_33ESP :

Treinta y q?

2026-11-10 22:09:05

450

⁵⁰²ǰ̣ø§ưē_12 :

33

2026-11-10 19:37:59

10

@ignacio (ff) 🫡👻😝 :

ase 1 hora

2026-11-10 17:10:11

13

🏁 𝔖𝔦𝔯_𝔅𝔖ℜ𝔗🏎️ :

Que número?

2026-11-10 18:35:18

15

🎼 ⋮⋮ ࣭ ꒰ Cocoa ꒱ :

Hace 14 minutos

2026-11-10 16:06:40

5

⋆𐙚ᰔmarthaᥫ᭡✧⋆ :

que probabilidad ahí que te toque 333

2026-11-10 21:33:36

8

@Rulikea. :

q número?

2026-11-11 00:37:33

5

pjt :

las 3 y 33 y yo esperando otra vez , aver si te decídes q estoy solo * homero el mero mero *

2026-11-10 21:27:45

15

marciano waca🤑🤑 :

2026-11-10 15:59:27

14

Austria-Hunagary :

2026-11-10 21:49:31

1

Álvrox747✈️🏎️ :

que número?

2026-11-11 10:10:33

4

Zeltzin Ortega :

No hubo final feliz

2026-11-10 18:01:09

30

Ashley Ramirez :

yo tengo ramirez

2026-11-12 00:23:30

1

Rompeladompe🔥 :

33?

2026-11-10 22:09:45

1

Moisxs! 💖 :

Esto ya esta dando miedo

2026-11-11 19:34:12

0

到 :

2026-11-10 19:24:59

3

Liam Ramirez :

yo soy Ramírez 😁

2026-11-11 14:39:21

0

🦀 :

2026-11-10 15:53:40

4

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baki jab tak zinda ho posting Karta raho ga 🫠💔🖤 . . . . repost please 🌸💐 . . . . .#animeedit #animepoetry #settedit #foryoupage #animeedit

baki jab tak zinda ho posting Karta raho ga 🫠💔🖤 . . . . repost please 🌸💐 . . . . .#animeedit #animepoetry #settedit #foryoupage #animeedit

Random drafty

🇬🇧 ARABIC BREAD Ingredients * 2,000 g flour * 1,200 g water — start with 1,100 g and gradually add the rest according to the absorption of the flour * 24 g fresh yeast * 20 g sugar * 40 g fine salt * 50 ml extra virgin olive oil Method 1. Dissolve the yeast and sugar in part of the lukewarm water. The water should be slightly warm, not hot. 2. Place the flour in a bowl or in a stand mixer. Gradually add the water with the dissolved yeast and start kneading. 3. Gradually add the remaining water. Add the salt and, once the dough starts to form, add the extra virgin olive oil. Knead until you obtain a smooth, soft and elastic dough. 4. Cover the dough and leave it to rise at room temperature until it has visibly increased in volume, approximately 1½–3 hours. The time depends on the temperature, so check the dough rather than relying only on the clock. 5. Divide the dough into equal pieces. With pieces of about 100 g, you will obtain approximately 35–40 breads. Shape each piece into a ball, cover and let rest for 10–15 minutes. 6. Roll out each ball into an even disc, approximately 15–20 cm in diameter and 4–5 mm thick. Keep the discs covered while you work to prevent them from drying out. 7. Cook the bread in a very hot pan without oil, approximately 1–2 minutes per side, until it puffs up and develops golden spots. Alternatively, bake in a well-preheated oven at the highest suitable temperature, using a preheated baking tray and checking the cooking. 8. Once cooked, stack the breads and cover them with a clean cloth to keep them soft. 🇮🇹 PANE ARABO Ingredienti * 2.000 g di farina * 1.200 g di acqua — inizia con 1.100 g e aggiungi il resto gradualmente, in base all’assorbimento della farina * 24 g di lievito di birra fresco * 20 g di zucchero * 40 g di sale fino * 50 ml di olio extravergine d’oliva Procedimento 1. Sciogli il lievito e lo zucchero in una parte dell’acqua leggermente tiepida. L’acqua non deve essere calda. 2. Metti la farina in una ciotola o nell’impastatrice. Versa gradualmente l’acqua con il lievito e inizia a impastare. 3. Aggiungi poco alla volta il resto dell’acqua. Unisci il sale e, quando l’impasto inizia a formarsi, aggiungi l’olio extravergine d’oliva. Impasta fino a ottenere un impasto liscio, morbido ed elastico. 4. Copri l’impasto e lascialo lievitare a temperatura ambiente finché sarà visibilmente aumentato di volume, indicativamente 1½–3 ore. Il tempo dipende dalla temperatura: controlla quindi l’impasto e non solo l’orologio. 5. Dividi l’impasto in parti uguali. Con pezzi da circa 100 g otterrai circa 35–40 pani. Forma delle palline, coprile e lasciale riposare per 10–15 minuti. 6. Stendi ogni pallina formando un disco uniforme di circa 15–20 cm di diametro e 4–5 mm di spessore. Tieni i dischi coperti mentre lavori, per evitare che si secchino. 7. Cuoci il pane in una padella ben calda, senza olio, per circa 1–2 minuti per lato, finché si gonfia e presenta delle macchie dorate. In alternativa, puoi cuocerlo in forno ben preriscaldato alla massima temperatura adatta, utilizzando una teglia già calda e controllando la cottura. 8. Una volta cotti, impila i pani e coprili con un canovaccio pulito per mantenerli morbidi. #khalidelmahi

🇬🇧 ARABIC BREAD Ingredients * 2,000 g flour * 1,200 g water — start with 1,100 g and gradually add the rest according to the absorption of the flour * 24 g fresh yeast * 20 g sugar * 40 g fine salt * 50 ml extra virgin olive oil Method 1. Dissolve the yeast and sugar in part of the lukewarm water. The water should be slightly warm, not hot. 2. Place the flour in a bowl or in a stand mixer. Gradually add the water with the dissolved yeast and start kneading. 3. Gradually add the remaining water. Add the salt and, once the dough starts to form, add the extra virgin olive oil. Knead until you obtain a smooth, soft and elastic dough. 4. Cover the dough and leave it to rise at room temperature until it has visibly increased in volume, approximately 1½–3 hours. The time depends on the temperature, so check the dough rather than relying only on the clock. 5. Divide the dough into equal pieces. With pieces of about 100 g, you will obtain approximately 35–40 breads. Shape each piece into a ball, cover and let rest for 10–15 minutes. 6. Roll out each ball into an even disc, approximately 15–20 cm in diameter and 4–5 mm thick. Keep the discs covered while you work to prevent them from drying out. 7. Cook the bread in a very hot pan without oil, approximately 1–2 minutes per side, until it puffs up and develops golden spots. Alternatively, bake in a well-preheated oven at the highest suitable temperature, using a preheated baking tray and checking the cooking. 8. Once cooked, stack the breads and cover them with a clean cloth to keep them soft. 🇮🇹 PANE ARABO Ingredienti * 2.000 g di farina * 1.200 g di acqua — inizia con 1.100 g e aggiungi il resto gradualmente, in base all’assorbimento della farina * 24 g di lievito di birra fresco * 20 g di zucchero * 40 g di sale fino * 50 ml di olio extravergine d’oliva Procedimento 1. Sciogli il lievito e lo zucchero in una parte dell’acqua leggermente tiepida. L’acqua non deve essere calda. 2. Metti la farina in una ciotola o nell’impastatrice. Versa gradualmente l’acqua con il lievito e inizia a impastare. 3. Aggiungi poco alla volta il resto dell’acqua. Unisci il sale e, quando l’impasto inizia a formarsi, aggiungi l’olio extravergine d’oliva. Impasta fino a ottenere un impasto liscio, morbido ed elastico. 4. Copri l’impasto e lascialo lievitare a temperatura ambiente finché sarà visibilmente aumentato di volume, indicativamente 1½–3 ore. Il tempo dipende dalla temperatura: controlla quindi l’impasto e non solo l’orologio. 5. Dividi l’impasto in parti uguali. Con pezzi da circa 100 g otterrai circa 35–40 pani. Forma delle palline, coprile e lasciale riposare per 10–15 minuti. 6. Stendi ogni pallina formando un disco uniforme di circa 15–20 cm di diametro e 4–5 mm di spessore. Tieni i dischi coperti mentre lavori, per evitare che si secchino. 7. Cuoci il pane in una padella ben calda, senza olio, per circa 1–2 minuti per lato, finché si gonfia e presenta delle macchie dorate. In alternativa, puoi cuocerlo in forno ben preriscaldato alla massima temperatura adatta, utilizzando una teglia già calda e controllando la cottura. 8. Una volta cotti, impila i pani e coprili con un canovaccio pulito per mantenerli morbidi. #khalidelmahi

ইজ মাই বার্থডে এন হ্যাপি বার্থডে টু মি 🥰

ইজ মাই বার্থডে এন হ্যাপি বার্থডে টু মি 🥰

معلم ليش ما تحب بنات كتير #يسعدلي__اوقاتڪۘم #fypシ゚viral #foryoupage #capcut_edit #explore

معلم ليش ما تحب بنات كتير #يسعدلي__اوقاتڪۘم #fypシ゚viral #foryoupage #capcut_edit #explore

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