prep
2 hours
cook
30 minutes
difficulty
Mid
preparation
2
hours
cooking
30
minutes
difficulty
Mid
level
Ingredients
- 16 g dry yeast
- 2 tsp caster sugar
- 500 g fine semolina
- 2 tsp salt
- 600 ml warm water
Instructions
Dissolve the yeast in a small amount of the warm water and leave until it starts to bubble.
Mix the salt and semolina on your bench and make a well in the middle and pour in the yeast mixture with half the warm water.
Start to work all the flour in, mixing well and start to knead the dough. Only add enough water to make a firm dough.
Knead well until the dough is smooth and has a good elasticity.
Divide into 8 balls.
Dust with semolina, and cover with a dry tea towel and like any bread dough set aside in a warm place to rise until the ball doubles in size.
Now flatten the dough into discs to about 2 cm in thickness, prick them with a fork a few times and bake until golden brown which will take about 30 minutes.
For best flavour serve warm.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
