| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Veg3, Vegetarian | 1 | servings |
INGREDIENTS
| 15 | g | Dried yeast |
| 1/2 | ts | Sugar |
| 450 | g | Plain flour |
| 3 | tb | Olive oil |
| 250 | ml | Warm water |
| 25 | g | Fresh chillies; seeded and very |
| ; finely chopped | ||
| 2 | ts | Sea salt |
INSTRUCTIONS
Put the yeast and sugar in a small bowl and just cover with warm water. Whisk to mix, cover and leave in a warm place for 15 minutes until frothy. Sift the flour and a pinch of salt into a bowl. Add the frothy yeast mixture, 2 tbsp of the olive oil and the warm water. Mix together and then knead on a floured surface for 15 minutes until smooth and elastic. Cover with a damp cloth and leave to rise in a warm place for 1-1 1/2 hours until doubled in size. Knock down and add two-thirds of the chillies. Knead again for a few minutes until the chillies are incorporated. Divide the dough into two and shape each half into flat rounds about 4 inches in diameter. Brush the tops with olive oil, sprinkle over sea salt and press on the remaining chopped chillies. Cover with a damp cloth and leave to rise again. This will take about 30 minutes. Bake in a preheated oven 230°C/450°F/Gas 8 for 15-20 minutes until golden brown. Serve warm, cut into wedges. Converted by MC_Buster. NOTES : Makes 20. Converted by MM_Buster v2.0l.
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