Ingredients300ml/10fl.oz. Warm Water
1 teasp Active Dry Yeast I use Tescos.
350g/12oz Plain Flour/ wholemeal whichever you prefer
2 teasp Salt
2 teasp Olive Oil, plus a little extra
Instructions
1. Place the warm water in a small bowl and sprinkle over the yeast and stir to dissolve.
2. Sift the flour and salt into a large mixing bowl then add the yeast mixture and olive oil and mix to a dough.
3. Turn onto a lightly floured work surface, knead for 5-8 minutes until smooth and elastic, then form into a ball and place in an oiled mixing bowl, cover with tea towel and leave in a warm place for about an hour to rise to approximately twice the size.
4. Preheat oven to 220C, 425F, gas Mark 7. Turn the risen dough onto a work surface, divide into 8 pieces and form each piece into a ball. Roll into the traditional eye shape using flour to dust rolling pin and prevent sticking.
5. Bake for about 8 minutes until puffed and light brown.
1. Place the warm water in a small bowl and sprinkle over the yeast and stir to dissolve.
2. Sift the flour and salt into a large mixing bowl then add the yeast mixture and olive oil and mix to a dough.
3. Turn onto a lightly floured work surface, knead for 5-8 minutes until smooth and elastic, then form into a ball and place in an oiled mixing bowl, cover with tea towel and leave in a warm place for about an hour to rise to approximately twice the size.
4. Preheat oven to 220C, 425F, gas Mark 7. Turn the risen dough onto a work surface, divide into 8 pieces and form each piece into a ball. Roll into the traditional eye shape using flour to dust rolling pin and prevent sticking.
5. Bake for about 8 minutes until puffed and light brown.
6. Bread will have risen and when cooled slice at the top to make the pocket. Serve with houmous, chicken, lamb with salad to make a healthy and nutritious meal or snack.
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