- 14 g dry yeast
- 4 cups of wholemeal flour
- 1 cup milk
- 1/4 cup of warm water
- 1/4 cup olive oil
- Large mixing bowl
- Clean flat surface
- Clean cloth to cover bowl
- Add all the dry ingredients into a mixing bowl.
- Pour in the warm water and oil. Keep a little oil for grilling later.
Add most of the milk and mix with your hands.
- The mixture should be sticky, not runny. Add some flour to your hand to stop the mixture sticking to you.
- After a minute or so's mixing the dough will forma a ball, which you can then knead. Fold the mixture over and over for a few minutes.
- Cover the bowl with a cloth and allow to stand in a warm spot for 30 minutes to and hour. The dough will expand to about twice the original size due to the yeast.
- Knead the bread again for a minute or so. It will shrink to its former size.
I am not sure why this step is done, but perhaps it redistributes the
CO2 pockets formed in the rising.
- Cover the bowl with a cloth and allow to stand for about 15 minutes. It will
rising again almost as big as the first time.
- Heat your grill to a high temperature. Form the dough into strips, balls
or whatever shape you like. They shouldn't be more than about 8mm thick as
they are to be quickly cooked.
- Pour a little oil on the grill pan and add strips. Cook for a few
- Serve, with something, such as Dried Tomatoes and Capsicum in Oil
- Enjoy it.
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