- 1 tablespoon [15 mL] dried yeast
- 1 teaspoon [5 g] sugar
- 1 cup [250 mL] warm water
- 1 cup [250 mL] plain thick yogurt
- 2 tablespoons [30 mL] olive oil
- 3 cups [750 L] bread [high protein] flour [more if needed]
- 2 teaspoons [10 mL] sea salt
- Oil, if using baking sheets
- Sea salt, to sprinkle
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- Mix together dried yeast, sugar, warm water and 3 tablespoons [45 mL] of yogurt into a large mixing bowl; leave to 'foam' for 15 minutes.
- Using a wooden spoon, well mix in olive oil, flour and 2 teaspoons [10 mL] sea salt until thick; turn out onto a floured surface.
- Knead very well, adding additional flour if necessary to stock the dough sticking to the board, until the dough is satiny and elastic.
- Shape dough into a ball and transfer into a lightly oiled bowl.
- Cover with plastic wrap and allow dough to rise for approximately 1 hour, until doubled in bulk.
- Meanwhile, preheat oven to 425°F [220°C] and a baking stone, if using, or oil baking sheets.
- Remove from bowl and divide dough into 4 or 5 even pieces; roll each piece into an oval shape.
- Flatten each oval with your fingertips making sure that dough is about 8 mm [1/3-inch] thick.
- Brush lightly with the remaining yogurt and sprinkle with sea salt.
- Bake into preheated oven for approximately 12 to 15 minutes, until the breads are puffy and golden.
- Serve warm.
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