Ingredients
1.5 cups buttermilk or kefir + ¼ cup water (in small saucepan)
2 tbsp unrefined caster sugar + 1 tbsp yeast (in mixing bowl)
¼ cup extra virgin olive oil + 1 egg white (in small bowl)
½ tsp sea/Himalayan salt
4 cups plain flour (OR 4 cups GF flour OR 2 cups plain flour and 2 cups buckwheat flour)
Method
1/ Put sugar and yeast into a bowl.
2/ Heat butter milk and water gently (don’t boil), add to sugar and yeast and whisk.
3/ Add egg white and olive oil to the mixture and whisk again.
4/ Add salt and whisk.
5/ Whisk in ¾ flour and fold in the rest with a spoon.
! It may look too fluid at this stage – that’s ok!
6/ Put onto board, sprinkle with olive oil (and some on hands) and knead until smooth.
7/ Put into bowl and sprinkle olive oil on top – cover and let rise for 1 hr (approx. double in size – I put in hot-press - this isn’t essential)
8/ After 1 hr, spread out and cut into 8-12 pieces.
9/ Roll into balls and flatten on baking tray.
10/ Cover again for 5 mins.
Turn on oven – heat to 220oC.
11/ Flatten again and brush with egg yolk and milk wash.
12/ Cover again and leave for ½ hr.
13/ Put in bottom of oven for 5 mins until starting to brown.
14/ Move to top until golden brown (around 5 mins).
15/ Turn down oven to 160oC and leave for around another 5 mins.
Tap bottom to check its hollow / cooked through!
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