Make this delicious , exotic accompaniment, to go with the lamb koftas.
1 hour+ 2 hours for resting
7 grams dry yeast
1 tsp caster sugar
1 1/3 cups warm water
4 cups plain flour
1 tsp table salt
2 Tbsp olive oil
- Place yeast, sugar and 1/3 cup warm water in a jug. Stir to dissolve yeast. Set aside in a warm place for 10 minutes or until foamy.
- In a stand mixer add flour into bowl. Add salt. Stir to combine. Make a well in center. Add yeast mixture, 2 tablespoons of oil and remaining warm water. Mix to form a dough. Knead for 20 minutes or until smooth. Place dough in an oiled bowl. Cover. Set aside in a warm place for 2 hours or until doubled in size.
- Punch down dough. Knead for 2 minutes or until smooth. Divide into 8 balls. Using a rolling pin, roll each ball out to a 22cm round. Layer rounds between baking paper. Set aside in a warm place for 30 minutes or until slightly puffed,
- Heat a pan on high. Brush oil on bread. Cook for 2 minutes for both sides or until lightly browned and puffed.