Line a sheet pan with parchment paper and set aside.
Divide the dough into 120-gram pieces (about 16) and shape each one using the balling up technique.
When you divide the dough, on a lightly floured surface (note here that too much flour may make it impossible to create tension in the ball of dough), gently pat the dough pieces down.
Fold the corners into the middle and flip the dough over. Now, use the palm of your hand and your fingers to roll the ball back and forth until you have a small ball of dough and a smooth surface. Do not let the surface of the dough tear, which means you have shaped it too tightly. If you don't want to waste the torn dough, let it rest for a while and try to shape it again.
Take a small handful of the cubierta mixture (around 20 grams, but you don't need to measure); make a flat disk with the mixture and place it on top of each rounded dough ball. Place the dough rounds on the prepared sheet pan.
Proof the dough at room temperature for 4 hours (create a warm environment by covering the dough with a large plastic bag that doesn't touch the dough) or until you see some cracking in the cubierta and growth in size.
You'll know the dough is ready to bake when the cubierta is cracking; however, it may not always crack. Use a razor blade or knife to cut some designs into the cubierta before baking, as desired.