Kitchen HQ Tips ’n’ tricks to feed the kids s

Need N d school h l snackk iinspo?? Ttry ththese yummy Arabic scrolls from chef and mum-of-two Karen Martini

TOP TIP Combine 1 heaped tbsp dried yeast, 1 tbsp caster sugar and 120ml of warm water in a small bowl and let sit 5 minutes. Sift 900g plain flour, 50g milk powder and 1 ½ tbsp finely ground salt flakes into the bowl of a stand mixer. Putut the yeast solution, 250ml extra virgin olive oil and 500ml warm water in a bowl, stir and pourur into the mixer bowl. Mix with the dough hookk for 5-8 minutes until smooth, silky and elastic. c. Transfer to a clean bowl, cover and set asidede somewhere warm to prove about 30 minutes tes – dough should roughly double in size. Oncece rested, cut the dough into 10 even pieces. Roll ll each piece of dough into a ball. Rest on a trayay to prove for another 15-20 minutes, with the smooth side facing up. Preheat fan oven to 200°C. Line a tray with baking paper.

FOR TOMATO TOPPING

Salt 1 finely diced white onion, and stand in a strainer for 5 minutes then squeeze out excess mmoisture. Coarsely grate 4 large tomatoes into a bowl. Add the onion, 100ml extra virgin olive oil, juice of 1 lemon, 50g sesame seeds, 1 tbsp tomato paste, 2 tsp ground cumin, 1 tsp ground black pepper and 1 tsp citric acid powder, season and combine. Set aside while you roll out the dough. Roll a dough ball out into an oblong about 10-12cm long and 1cm thick. Spread some tomato mix along the middle of the dough and roll into a scroll. Tip onto its side and placece on the prepared tray. Repeat for the remainingning dough, leaving space between to expand.pand. Spoon any leftover tomato mix on topp and prove again for 20 minutes in a warm place. Bake for 25-35 minutes, until golden*.