Friday - - Recipe Cards -

Prep time 1 hour 40 mins Cook­ing time 30 mins Makes 1 large loaf or 20 rolls 600g strong white flour, plus reg­u­lar flour to work the dough 8½g dried yeast 1 tsp sugar 4 tbsp olive oil, plus ex­tra for brush­ing 1 tsp sea salt 150g pit­ted black olives, chopped 50g pine nuts, chopped 2 green chill­ies, finely chopped 2-3 tbsp sesame seeds Place the flour in a bowl and make a de­pres­sion in the cen­tre. Dis­solve yeast and sugar in 100ml luke­warm wa­ter and pour into the de­pres­sion. Stir in some flour from the edge to make a thin paste, then cover and leave in a warm place for 15 min­utes. Add 200ml luke­warm wa­ter, oil, and salt and knead the whole dough us­ing a dough hook on a hand mixer for 5-6 min­utes un­til glossy and elas­tic. Add more flour or wa­ter if needed. Cover and leave in a warm place for 45 min­utes to rise. Mix to­gether olives, nuts and chill­ies. Line a bak­ing tray with grease-proof pa­per. Di­vide the dough into 20 pieces. Roll each piece out over a lit­tle flour to form an oval, brush with oil and sprin­kle with some of the nut mix. Roll them all up and place to­gether, touch­ing, on the bak­ing tray to form a large cir­cle. Cover and leave for 15 min­utes and pre­heat the oven to 200°C. Brush the bread with oil, scat­ter sesame seeds on top, and bake for 30 min­utes. Re­move and cool be­fore serv­ing.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.