Tuesday, 25 October 2011



2 cups all-purpose flour
2 cups warm water
2 tbsp sugar
1 tsp salt
1 tbsp yeast
½ cup vegetable oil
3 cups all-purpose flour

extra flour for dusting
olive oil for drizzling


Measure 2 cups flour in a large mixing bowl,  add to it the sugar, salt and yeast. Stir to combine.

Add 2 cups warm water.

Stir till combined, resembles pancake batter. Let rest for 10 minutes.

Add ½ cup oil. 

Stir just to incorporate.

Add 3 cups flour. 

Stir with a spoon then use your hands, if needed.

Turn out onto a clean work surface.

Knead till smooth.

Flour your work surface if dough is too sticky 

Keep kneading till smooth.

You will want a soft dough, if you knead too slowly or stop kneading your dough will stick to your work surface. 

Dough will be smooth.

Gently poke the dough. 

If it springs back you’re finished kneading.

Lightly oil your bowl. 

Return dough to bowl.

Coat the dough with the oil.

Pat down dough slightly. 

Cover with plastic  and a towel, leave it to rise till doubled, about an hour.

 Drizzle some vegetable oil in a large pan, I used an 18 inch round pan.

Spread it around the pan and up the sides.

Uncover the dough.

Tip the dough out of the bowl and into the oiled pan.

Flatten the dough with your hands.

Start pressing and flattening the dough.

Press the dough all the way out to the sides of the pan.

 Press your fingers into the dough to make indents in the dough.

Drizzle with olive oil.

 Rub the olive oil in and indent the dough some more.

 Cover the pan with plastic and let rise just a little, maybe 20 minutes.

Once the dough has puffed up a little, bake in a preheated 400 degree F oven for about 10-15 minutes.

Take bread out of oven when nice and golden.

Drizzle a little olive oil on the top.

Brush the olive on top to spread it.

Cut up and serve.
This bread is a great substitute for pita bread, or for eating anything saucy as it soaks up the sauce, also makes great sandwich bread.

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