I based this recipe on one by The Curry Guy as it worked really well. I massively reduced the amount of salt in the original recipe, as it didn't really need it, and added Bere flour. This is high in fibre and vitamins like folate, thiamin, pantothenic acid, iron, iodine and magnesium (Theobald et al 2006). This is a super versatile dough that makes an excellent pizza base and can be used to make my nutty feta dough balls (https://www.stelladrez.co.uk/post/nutty-feta-dough-balls).
Ingredients:
800 g plain flour
100 g bere flour
1 tsp salt
2 tbsp baking powder
300 ml milk
1 sachet dry yeast
2 tbsp brown sugar
3 eggs
270 g yoghurt
Method:
Heat the milk in a pot until hand warm and remove from the head.
Stir in the yeast and sugar, cover with a lid and leave to rest for 20 minutes. The liquid should be foamy and bubbly at the end of that time.
Meanwhile, mix in the two flours, salt and baking powder together. Set aside.
Mix in the eggs with the yoghurt until well combined. Set aside.
When the yeasty mixture is ready, add it to the flours alongside the yoghurt and egg mixture. Bring everything together into a ball and turn out onto a floured surface. Knead for 10 minutes until smooth and elastic.
Return the dough to an oiled bowl, cover and leave to rise for 1- 24 hours. a longer rise turns it into yummy sourdough.
To cook, take a small amount of dough into your hand, stretch thinly and either bake in the oven for about 20 minutes until golden and crispy, or cook in a dry pan. It should take about 5 minutes per side.
This quantity makes a lot of dough so feel free to portion up and freeze for another day.
Theobald H E, Wishart J E , Martin P J , Buttriss J L and French J H (2006) The nutritional properties of flours derived from Orkney grown bere barley (Hordeum vulgare L.), The British Nutrition Foundation, 31, 8-14
Buy your Bere flour from here https://baronymill.com/product/orkney-beremeal/
The Curry Guy https://greatcurryrecipes.net/
Comentarios