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Ingredients 7
Servings 0


  • 400
    white bread flour
  • 5
  • 10
    instant yeast
  • 15
    olive oil plus extra for brushing
  • 250
    lukewarm water
  • coarse salt
  • dried rosemary


Preheat the oven to 220 ºC (425 ºF). Spray a large baking sheet with non-stick spray. Combine the flour, salt and instant yeast in a large mixing bowl. Add 15 ml olive oil and enough lukewarm water to form a soft dough. Knead for 5-10 minutes or till the dough is smooth and elastic. Cover with plastic wrap and leave in a warm place for about 10 minutes. Punch the dough down, shape into a ball and flatten with the palm of your hand till about 1,5 cm thick. Place on the prepared baking sheet and brush the dough well with olive oil. Sprinkle with coarse salt and rosemary to taste. Place the dough in a warm place again and leave to rise for about 20 minutes. Bake for 25 minutes or till done and light brown on top. Serve sliced with lentil soup. Makes 1 large flat bread.

Read more on: starch  |  bake

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