WATERFORD BLAA

Makes 8

1 tbsp active dried yeast

1 tsp caster sugar (superfine sugar) 250ml/8 fl oz/1 cup lukewarm water 500g/17oz/4 cups extra-strong white flour (bread flour), plus more for dusting

1 tbsp sea salt

1 tbsp butter, at room temperature

1 Dissolve the yeast and sugar in the water and set aside for 10 minutes.

2 Sift together the flour and salt in a mixing bowl, then rub in the butter. Add the yeast mixture and stir until well combined.

3 Turn the dough out onto a floured surface and knead for 10-12 minutes until it is smooth, shiny and elastic in texture.

4 Place in a clean bowl, cover with a tea towel and leave in a warm place for 45 minutes.

5 Turn the dough out onto a floured surface again and knock back, pushing the air out of the dough. Return to the bowl, cover again with the tea towel and rest for 15 minutes.

6 Divide the dough into eight pieces. Roll each piece into a ball.

7 Dust a baking dish with flour and add the balls, side by side. Sprinkle liberally with flour and leave in a warm place for 50 minutes.

8 Preheat the oven to 190˚C/170˚C fan/375˚F/gas mark 5.

9 Sprinkle the blaas with a little more flour and bake for 13 minutes. Tap on the bottoms of the blaas; if they don’t sound hollow, give them another 2-3 minutes.

10 Place on a wire rack to cool, covering with a damp but well wrung-out tea towel to keep them soft.

Per Serving 226kcals, 1.8g fat (0.6g saturated), 47.2g carbs, 0.5g sugars, 7.4g protein, 2g fibre, 0.495g sodium