| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Tamara3 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Instant dried yeast |
| 1 |
ts |
Sugar |
| 1 |
c |
Warm water |
| 1 |
tb |
Olive oil |
| 3 |
c |
Bread flour |
| 8 |
tb |
Plain yoghurt |
INSTRUCTIONS
Combine the yeast, sugar, 3 tablespoons yoghurt and water in a large mixing
bowl and stand for a few minutes. Stir in the olive oil and salt then add 2
1/2 cups flour, adding as much of the remaining flour as necessary to stop
the dough sticking to your hands as you knead.
Knead the dough until satiny and elastic then shape into a ball and place
in an oiled bowl and cover tightly with plastic wrap. Leave to rise for 1-2
hours until doubled.
Preheat the oven to 220.
Once risen, collapse the dough and divide into 5 portions. Allow the dough
to rest for 10 minutes. Roll each portion of dough out to an oval of about
15cm-20cm then transfer the dough to an oiled baking tray and dimple the
dough deeply with your fingertips. Shape all the portions of dough in this
fashion.
Brush the dough with the remaining yoghurt then bake for 12-15 minutes
until the breads are lightly golden brown.
Serve warm as soon as possible.
Converted by MC_Buster.
Per serving: 1619 Calories (kcal); 20g Total Fat; (11% calories from fat);
49g Protein; 302g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food
Exchanges: 20 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;
1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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