Our Recipes Flat soya bread
Flat soya bread
See the recipe by Molino Soncini Cesare
|Molino Soncini Cesare semi-worked Soya bread flour||300g|
|extra-virgin olive oil||60ml|
|onion powder/olive powder/cinnamon/other flavours as desired||1 tablespoon|
|baking powder||half tablespoon|
Ingredients for the filling/topping
sift the soya flour, and then mix it in with the baking powder, salt, and your chosen flavoring (in powder form) in a mixing bowl with a dough attachment. Mix on a low speed for 3-4 minutes. Drizzle in the warm water until mixture is sticky. Scrape the dough out using a rubber spatula and then with very well-floured fingers, roll the dough into a ball on a flat surface (do not knead it). Pinch off balls of dough about 3cm in diameter. Form each into 10cm diameter rounds and fry in olive oil in a cast-iron pan on a medium heat. Serve warm, or at room temperature, immediately. The dough will last in a fridge for up to one week.
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