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Ingredients
6 servings
Instructions
Step 1
- Put the water in a small bowl,
sprinkle over the yeast and sugar,
and leave for five to six minutes,
until it reacts and turns foamy.
Put both flours and the salt in
a stand mixer with the dough hook
attached and mix on low speed to
combine. Add the yeast mixture and
oil, turn the speed to medium-high
and knead for seven minutes, until
the dough is smooth, elastic and a
bit sticky. Transfer to an oiled bowl,
cover with a damp tea towel and
leave in a warm place to rise for one
to two hours, until doubled in size.
(Or prove overnight in the fridge.)
Divide the dough into six pieces
weighing roughly 100g each. Lightly
flour a clean work surface with flour
and mould each piece into a ball.
Cover with a tea towel and leave
to rest for another 20 minutes.
Heat the oven to its highest setting
and put in a large tray to heat up.
Cut out a couple pieces of baking
paper roughly the same size as
the tray and sprinkle with flour.
Working two at a time, use a lightly
floured rolling pin to roll out the
balls into roughly 12cm-diameter
rounds on the paper. Transfer the
paper and bread rounds to the
heated tray and bake for four to five
minutes, until lightly golden and
puffy. Transfer to a clean plate or
bowl and cover with a tea towel to
keep warm while you repeat with
the rest of the dough. >
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