Mountain Bread

Ingredients

  • 125 g flour 
  • 2 tsp yeast (dried)
  • 2 tsp sugar
  • 250 ml water

 

  • 250 g flour 
  • 2 tbsp olive oil 
2 tsp salt

WINE MATCH:

Selaks Buttery Chardonnay

Method

125 g flour
2 tsp yeast (dried)
2 tsp sugar
250 ml water

Combine all together in a bowl
Cover with a tea towel and leave in a warm place
Prove for 30 minutes

Add to your yeast mixture

250 g flour
2 tbsp olive oil 
2 tsp salt

Knead for 10 minutes
Prove again for 90 minutes
Knock back and lightly knead
Leave overnight wrapped in glad wrap in the fridge

The next day roll out into rounds on a lightly floured bench

Either on a grill or a very hot cast iron pan

Lay the flat bread on and cook for 30 seconds a side or until the have coloured lightly and slightly puffed

Cover with a tea towel while you cook the remaining dough