Ingredients:
• Sift the flour into a large mixing bowl, making a well in the center. Add the ghee or butter and the salt, and pour in the yeast mixture. Mix thoroughly to form a dough, adding more water if required.
• Place the dough on a floured work surface and knead until smooth. Return to the bowl, cover and set aside to rise for 11⁄2 hours.
• Preheat the grill to very hot. Turn the dough out on to a floured surface and knead for a further 2 minutes. Break off small balls and pat them into rounds about 12.5cm/5in in diameter and 1cm/1⁄2in thick.
• Place the rounds on a greased sheet of foil, and grill for 7–10 minutes, turning twice and brushing with butter and sprinkling with poppy seeds.
- 1 teaspoon sugar
- 1 teaspoon fresh yeast
- 150ml/5fl oz warm water
- 200g/7oz plain flour
- 1 tablespoon ghee or butter
- 1 teaspoon salt
- 50g/2oz unsalted butter
- 1 teaspoon poppy seeds
• Sift the flour into a large mixing bowl, making a well in the center. Add the ghee or butter and the salt, and pour in the yeast mixture. Mix thoroughly to form a dough, adding more water if required.
• Place the dough on a floured work surface and knead until smooth. Return to the bowl, cover and set aside to rise for 11⁄2 hours.
• Preheat the grill to very hot. Turn the dough out on to a floured surface and knead for a further 2 minutes. Break off small balls and pat them into rounds about 12.5cm/5in in diameter and 1cm/1⁄2in thick.
• Place the rounds on a greased sheet of foil, and grill for 7–10 minutes, turning twice and brushing with butter and sprinkling with poppy seeds.
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