| 450 g self-raising flour | |
| 1 tsp salt | |
| 2 tsp baking powder | |
| 300 ml water | |
| 20 black olives | |
| 1 medium onion | |
| 1 tsp cumin | |
| 1 tsp thyme | |
| 0.50 tsp chili pepper | |
| 25 g self-raising flour | |
| 8 tbsp oil |
| Sift the flour, salt and baking powder into a large bowl and make a well in the centre. Gradually add enough water to make a firm but not hard dough. Add all the remaining ingredients except the oil. Lightly flour a working surface and knead the dough for about ten minutes until it is smooth and elastic. You will probably find that the addition of the onions and olives make the dough a little sticky and I suggest you gradally knead in a little extra flour. Knead in the oil. This will not only help to give the dough its particular flavour, but will also help to soften it. Press the dough out into an oblong about 300mm long and 100-130mm wide and about 12-18mm thick and lay on a greased baking sheet. Alternatively divide the dough into 6-8 portions and press each out into a small round 12-18 thick and arrange on greased baking sheets. Bake in a preheated oven at 180°C for 45-60 minutes or until the crust is golden. Remove, cool on a wire rack and serve | |
| Comment | |
|---|---|
| Entered | 2007-12-27 |
| Updated | 2010-12-22 |
Edit a table entry with known ID
Made by David Alexander Young 2005-2024. Programme updated 2nd May, 2022, 09:19