[cooked-description]
Mix the yeast with the sugar and 100 ml warm water. Leave in a warm place to froth for about 15 minutes.
Put the flour and salt in a bowl and make a well in the centre. Pour the frothed yeast into the middle and start incorporating the dry ingredients. Add the oil and, gradually, as much warm water as you need to bring everything together into a ball. The dough should be quite soft and tacky. Knead for 10 to 15 minutes, until it is smooth and elastic.
Rinse the bowl out, lightly oil it and put the dough back in. Loosely cover the dough with cling film and put it in a warm place to double in size – about 90 minutes’ rising time.
Put non-stick baking sheets into the oven and preheat to 230-240 C / gas mark 8-9, well in advance.
Divide the dough into eight balls and, on a floured surface, flatten into circles about 20 cm across. Set these aside to rise again for about half an hour.
Slide the pieces of dough on to the hot baking sheets and sprinkle with water. Cook two or four rounds at a time for about six minutes, it will take a little longer if your oven doesn't get to 240 C. The breads should balloon and remain soft and pliable. As they become ready wrap them in a warm cloth.
Ingredients
Directions
Mix the yeast with the sugar and 100 ml warm water. Leave in a warm place to froth for about 15 minutes.
Put the flour and salt in a bowl and make a well in the centre. Pour the frothed yeast into the middle and start incorporating the dry ingredients. Add the oil and, gradually, as much warm water as you need to bring everything together into a ball. The dough should be quite soft and tacky. Knead for 10 to 15 minutes, until it is smooth and elastic.
Rinse the bowl out, lightly oil it and put the dough back in. Loosely cover the dough with cling film and put it in a warm place to double in size – about 90 minutes’ rising time.
Put non-stick baking sheets into the oven and preheat to 230-240 C / gas mark 8-9, well in advance.
Divide the dough into eight balls and, on a floured surface, flatten into circles about 20 cm across. Set these aside to rise again for about half an hour.
Slide the pieces of dough on to the hot baking sheets and sprinkle with water. Cook two or four rounds at a time for about six minutes, it will take a little longer if your oven doesn't get to 240 C. The breads should balloon and remain soft and pliable. As they become ready wrap them in a warm cloth.
