| 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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