If you want to get ahead, make the dough the day before. Place in a lightly oiled bowl, cover and refrigerate overnight. Continue with step 5 the next day.
Together
By Jamie Oliver
Ingredients
500g strong white bread flour, plus extra for dusting
1 x 7g sachet of dried yeast
1 teaspoon runny honey
olive oil
3 teaspoons fennel seeds
20g unsalted butter or ghee
Top Tip
Complete your curry night feast with Fragrant squash curry, Golden paneer, Smoky aubergine daal, Fluffy coconut rice, Refreshing chopped salad, Mango chutney, Carrot raita and Minted mango fro-yo.
Method
- Put the flour and 1 level teaspoon of sea salt into a large bowl and make a well in the middle.
- In a jug, mix the yeast into 375ml of lukewarm water with the honey and leave for a few minutes. Now, gradually pour the mixture into the well, stirring and bringing in the flour from the outside to form a dough.
- Knead on a flour-dusted surface, picking the dough up and slapping it back down, for 10 minutes, or until smooth and springy.
- Cover with a clean damp tea towel and prove in a warm place for 1 hour, or until doubled in size.
- Lightly crush the fennel seeds in a pestle and mortar. On a flour-dusted surface, split the dough into three equal pieces. Sprinkle the floured surface with 1 teaspoon of fennel seeds, then roll one ball of dough out on top until about 1cm thick.
- Place in a hot non-stick pan on a high heat, add 1 tablespoon of water to the pan, immediately cover and cook for 3 minutes on each side, or until golden and puffed up – adding the water creates steam and helps it rise. Remove to a board, rub with a little butter and sprinkle with a small pinch of salt, then repeat the process.
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