Serves 13
Directions
- 1Whisk lukewarm milk, lukewarm water, sugar, and instant yeast together in a large bowl.
- 2Add flour and salt, then mix well until combined.
- 3Use a spatula to fold the dough over itself, turning the bowl in between, until the dough looks smoother and has come together.
- 4Cover and let the dough rest.
- 5Decompress the sticky dough with a floured hand and place it on a well-floured surface.
- 6Shape the dough into a rough rectangle and cut it into 12-13 equal pieces.
- 7Flour the surface and top of the dough, roll it out length-ways and side-ways to 2-3mm thickness, brush the inside with olive oil, and fold it over.
- 8Place the pieces on a tray lined with parchment paper, brush the paper with oil, cover, and rest.
- 9Bake in a preheated oven at 180C for 7 minutes, then turn the oven down to 170C and bake for another 5-8 minutes.
Ingredients
- 210 ml milk
- 150 ml water
- 30 g sugar
- 7 g instant yeast
- 500 g bread flour
- 8 g salt
- olive oil
Equipment
large bowlwhiskspatulaparchment paperbaking tray
Tips
- Use a mixer if you prefer, or knead by hand, though it is not necessary.
- The dough is sticky, so keep your hands floured when handling.
- Freeze the bread in an airtight zip lock bag as soon as it cools.
- To defrost, take out what you need and keep it airtight to maintain freshness.
- Store at room temperature in an airtight container for 2-3 days once cooled.
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