Flat soya bread

See the recipe by Molino Soncini Cesare

Molino Soncini Cesare semi-worked Soya bread flour300g
extra-virgin olive oil60ml
onion powder/olive powder/cinnamon/other flavours as desired1 tablespoon
baking powderhalf tablespoon
salthalf teaspoon

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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