Dough can be frozen or placed in a zip locked back for a couple of days or used for flatbreads
250g Self Raising Flour
1 Tbsp Olive Oil
1 Tbsp Plain Yoghurt
Cold Water
1. Preheat the oven to maximum temp (usually 250c). If you have a solid shelf place this in the top of the oven (if not preheat a large baking sheet). Sift the flour into a large bowl and make a well in the centre. Add Olive Oil and a little water.
2. Shape your hand into a claw and mix the ingredients together and more cold water until you have a sticky dough.
3. Knead the dough on a floured board with the heel of your hand until it's smooth.
4. Half the dough and roll out thinly. When the oven is preheated fully place on the preheated shelf or baking sheet (err on the side of caution because if the oven is not hot enough it will be soggy). Brush the dough with a little oil then add tomato sauce and toppings. It should take about 5-7 mins to cook.
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