Dish - Inside: Dish - - Inside: Dish -

1 cup plain flour ¾ tea­spoon in­stant dried yeast ½ tea­spoon sea salt ½ cup luke­warm wa­ter 1 ta­ble­spoon milk 2 tea­spoons olive oil

Com­bine the flour, yeast and salt in a large bowl and make a well in the cen­tre. Com­bine the wet in­gre­di­ents in a jug and mix into the flour to make a soft but not sticky dough. Add a lit­tle more wa­ter if needed as the dry­ness of flour can vary enor­mously. Turn onto a lightly floured bench and knead for 5 min­utes un­til smooth and elas­tic. Place in a large, lightly oiled bowl and turn the dough to coat it lightly in the oil. Cover with plas­tic wrap. Set aside in a draught-free place for 1½-2 hours to dou­ble in size. When the dough has risen, re­move from the bowl and place on bak­ing pa­per and roll out or flat­ten with your fin­gers to the de­sired shape.

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