Ingredients
- Lukewarm water: 250 mls (I cup)
- Flour( High gluten): 400 gms
- Yeast: 1 teaspoon
- sugar: 1 tablespoon
- salt: 1 teaspoon
- Olive oil: I tablespoon
Preparation
Step 1
Recipe: Dissolve the sugar and yeast into the water and let rest until the yeast starts foaming. In the meanwhile into a large bowl, add the flour and mix in the salt.
Making a well in the centre of the flour mixture add in the yeast water and the oil and knead to form a soft dough. Depending on the humidity and the flour you might want to add in more water if the dough is dry or add in more flour is it’s sticky.
Once you’ve made a smooth ball it should be slightly springy to the touch, let it rest in a lightly oiled bowl. Make sure to cover it and keep in a warm place for at least 1-2 hours depending on the rising and how warm your place is.
After it has risen it should have doubled in size. Punch it to knock the air out and tip it on a floured surface. Even it out and cut into 8 equal sized portions.
Form them into balls and let them rest again for 45 minutes until they have puffed up and increased in size.
Using a rolling pin, roll them out to form about 1/4 inch thick rounds and let them rest for another 2-3 minutes.
Heat a skillet or a frying pan on medium high heat and place the rolled out dough and after every 20-30 seconds flip it over to evenly brown and puff. After about 2-3 minutes it would have cooked through and formed pockets.
Stuff these pockets falafels (recipe here), hummus (recipe here) and roasted red peppers (here)
Enjoy!!!!