You can easily multiply this recipe up or down depending on how many you are making and you can even use seeds (like sunflower or sesame) or flavourings (eg truffle) in the mix.
Overview
Prep time15 mins Cook time
12 mins
Ingredients
- 250g strong white bread flour
- ½ tbsp dried yeast
- ½ tbsp clear honey
- 1 ½ tbsp vegetable oil
- 1 tbsp natural yoghurt
Method
StepMix all the ingredients with ¼ tsp fine salt together in a food mixer fitted with the dough hook for 2-3 minutes, gradually adding about 100ml of warm water to make an elastic yet slightly stiff dough (you might not need the full 100ml so add it slowly).
StepIf you are making the dough by hand, bring it together in a bowl then knead for 5 minutes on a lightly floured work surface and place it in a clean bowl.
StepCover the bowl and leave to prove in a warm place for a couple of hours or until the dough has doubled in volume.
StepRemove the dough from the bowl and knead it back to its original size on a lightly floured work surface.
StepLightly flour a rolling pin, divide the dough into 4, roll into rough slipper or round shapes and place on a lightly floured baking tray. Cover with a damp cloth and leave to prove again for 15 minutes.
StepPreheat the oven to 220C/200C fan/gas mark 7 and, if you want to bake them plain, place in the oven for 11-12 minutes until they start to puff up and turn golden.
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