Sunday, June 24, 2007


Bread flour - 500 g
Dried yeast - 7 g
Malt - 1/4 teaspoon
Sugar - 2 tablespoons
Salt - 4 teaspoons
Warm water - 350-400 ml
Oil - 2-3 tablespoons

- In a mixing bowl, combine water, yeast, sugar and malt. Let stand for 5 minutes.
- Slowly add the flour and mix into a soft dough.
- Add the salt and oil, kneed for 15 minutes until the dough is smooth and elastic.
- Put the dough into an oild bowl, cover with plastic wrap and let it rest for about 1.5-2 hours, until the dough double in size.

- Divide the dough in half, shape each half into a flat disk, cover with dish towel and let stand for another 30-40 minutes.

- Brush the breads with water and put into a very hot oven (220C/425F) for 20 minutes.

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