- Salt kills yeast
- Sugar is yeast food
- Wiser to add flour to water than the other way around. Easier to get the right texture for the dough.
Ini aje yg aku ingat for the time being. But the simple mistake make or break yer bread. Yg aku nampak Sarah Lewis buat differently. Aku pun tak tahu.. :)
2. Knead well on a lightly floured surface for 5mins until the dough is smooth and elastic. Put the dough back into the bowl, cover loosely with oiled clingfilm and leave in a warm place to rise for 1 hour or until doubled in size.
3. Tip the dough out on to a lightly floured surface, knead well then cut in half. Roll each half out to an oval of about 30 x 20cm.
4. Transfer to 2 greased baking sheets. Make 5 diagonal slits in the bread then open out the outer edges of the slits by lifting the edges of the bread and widening the gap with a fingertip.
5. Cover loosely with oiled clingfilm and leave in a warm place to rise for 30mins or until puffy.
6. Remove the clingfilm and bake in a preheated oven, 220'c for about 8-10mins until golden. Drizzle with a little olive oil and scatter over a little sea salt. Transfer to a wire rack after 10mins and leave to cool completely.
Langkah2 clingfilm bagai tu aku tak ikut sgt, aku rasa asal tutup atas dia okay juga, sebab kalau idak dia mcm crusty sikit.
MAKES 2 LARGE FLAT BREADS