Who does not love freshly baked bread it is such a pleasure when the smell of baking is wafting through the house, you can not wait to get the bread out of the oven. We serve it still a bit warm with a dip and other little nibbles. I would like to try this recipe and bake it with a filling like mushrooms and red peppers if I do I will let you know how it went.
1 tbsp dried yeast
1 tsp sugar
1 cup warm water
2 tbsp olive oil
2 tsp of sea salt
3 cups bread flour (high protein)
1 cup plain, thick yoghurt
Mix the yeast, sugar, warm water and 3 tbsp yoghurt in a large mixing bowl then leave until mixture foams it will take around 15 to 20 minutes. Add the olive oil, flour and salt and mix well with a wooden spoon until dough comes together, turn out on a work surface and knead well until the dough is not sticky anymore and elastic. Shape the dough to a ball and place in an oiled bowl cover with plastic wrap and allow to raise for at least an hour. Meanwhile preheat the oven to 220 C and line two baking trays with baking paper. Remove dough from the bowl divide into four even pieces roll into an oval shape flatten with your finger tips, the dough should be 1 cm thick and place on prepared baking trays. Brush lightly with the remaining yoghurt and sprinkle with sea salt plus other herbs to your taste if you wish.
Bake in preheated oven for 12 to 15 minutes until the breads are puffy and golden