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Mint flatbread

(Serves 8)

  • 375 g cake flour
  • 5 ml salt
  • 10 g sachet instant yeast
  • 5 ml sugar
  • 15 ml olive oil
  • about 300 ml lukewarm milk
  • about 12 mint leaves
  • coarse salt

Preheat oven to 180 °C. Combine flour, salt, yeast and sugar. Add oil and milk. Mix well to form dough. Knead for at least 10 minutes. Brush a bowl with some olive oil and put dough in the bowl. Brush dough with some oil too, cover bowl with cling wrap and leave in a warm place. Let prove to double the size. Knock down and form a large, flattish round bread. Put it on a greased baking tray and arrange mint leaves on top. Sprinkle coarse salt over and let prove for another 20 minutes. Bake for 20 – 25 minutes.

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