Braai piz­zas with two top­pings

YOU Best Recipes: Braai - - Contents -

SERVES 6 Prepa­ra­tion 20 min Ris­ing 30-45 min

This dough is per­fect for the fol­low­ing two recipes (3 and 4) as well as for pot bread.

500 g white bread flour

2 ml (½ t) salt

1 sa­chet (10 g) in­stant yeast 325 ml (1½ c) luke­warm wa­ter

1 Mix the flour, salt and yeast in a bowl. Make a well in the mid­dle and pour in the wa­ter. Add a lit­tle more wa­ter if the dough is too dry.

2 Mix well, turn out and knead un­til the dough is smooth and elas­tic and no longer sticks to your hands.

3 Trans­fer to a clean bowl, cover with a kitchen towel and al­low to rise in a warm place for 30-45 min­utes or un­til dou­bled in vol­ume.

4 Use the dough for grid­dle­cakes (braai for 20 min­utes), pizza (braai for 20 min­utes) or pot bread (bake for 60 min­utes).

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