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|My recipe for this classic bread. Use this to mop up those sauce remains.
|Serves - 4-6 Heat 1 (1-5)
|Rating - 4 (1-5)
|Prep Time 10 Minutes Cooking Time 60 Minutes
|1 tsp Active Yeast
|1 tsp Sugar
|200 g Plain Flour
|¼ tsp Salt
|½ tsp Baking Powder
|1 tbsp Vegetable Oil
|2 tbsp Natural Yogurt
|2 tbsp Semi-skinned Milk
|Preheat the oven to 140C/275F/Gas 1.
|In a small bowl mix the yeast with one tablespoon of warm water.
|Stir in the sugar and leave it in a warm place for five minutes until the yeast is covered with froth.
|Meanwhile mix together the flour, onion seeds, salt and baking powder.
|Stir in the oil, yoghurt and milk then stir in the activated yeast mixture.
|Now knead until you have soft and pliable dough.
|Place the dough in a mixing bowl and cover it with cling film.
|Leave it in a warm place to rise for 10-15 minutes.
|Divide the dough into four balls and place on a floured surface or board.
|Roll each into a long oval shape about 0.5cm thick.
|Place them on a greased baking tray and put them in the centre of the oven for 10-15 minutes.
|They are ready when they have puffed up a little.
|They should be soft and crumbly not chewy.
|Serve fresh from the oven.