Ingredients (serves 6):
- 1.5 kg wheat flour
- Dried yeast
- 3 (heaped) tsp. salt
- 1 l lukewarm water
- Olive oil
- Plastic bag
- Sesame seeds
- Please use you moistened hands (not an electric mixer) for the following three steps.
- Combine salt and yeast and lukewarm water (approx. 1 l) and gradually add about 1 kg of the flour. Mix by hand until a very soft dough forms (it should slip between your fingers). Add the rest of the flour and knead the whole into a somewhat firmer dough. Tip: If the dough is too soft add a little more flour and moisten your hands frequently so that the wet dough doesn’t stick so much! When the dough is ready, brush it with olive oil. Cover the bowl with a plastic bag, and put a clean dishcloth and then a towel on top. Leave in a warm place for 1-1½ hrs.
- Remove the dough from the bowl and divide into 6 balls. Cover these with the dishcloth and leave for a further 10 mins. Heat the oven to 250°C (top/bottom heat). (My oven can be pre-heated to 300° top/bottom) and use the bottom shelf (the 3rd).
- Moisten your hands. Pick up a ball of risen dough and pass it from one had to the other, flattening it a little more each time! Place the dough in a baking pan brushed with olive oil, and with the edge of your hand (moistened with lukewarm water) form shallow furrows in the dough to facilitate portioning of the baked bread. Brush the surface with 1-2 tbsp. of olive oil, sprinkle with sesame and carroway seeds and bake in the pre-warmed oven for 10-15 mins until golden-brown.