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ROSEMARY BASTED LAMB

SERVES

6

The key here is to prepare the dough at least an hour before you want to eat it. Cooking only takes 2 minutes once it has risen. If you can do it at home before you go away it is even easier.

I N G R E D I E N T S
  • 3.5 cups bakers flour (550g)

  • 2 tsp salt

  • 3 tsp honey

  • 1 sachet dry yeast, 7 grams or 2 tsp

  • 1 tsp baking powder

  • 2 tbsp olive oil

  • 380mls water

 
D I R E C T I O N S
  • Place flour, yeast, baking powder and salt in a bowl and mix well.

  • Dissolve the honey in some hot water then add cold water to make 380 mls and olive oil.

  • Either mix flours and liquid to form a dough by hand or in a blender.

  • Knead until smooth and elastic then leave to rise in an oiled bowl until doubled in size.

  • Leave it to rise covered in a warm environment for 1-2 hours. For a slow rise (overnight), leave refrigerated.

  • Roll the dough out to 3-4mm (1/8") about 20-30cm in diameter

  • Throw on a hot bbq plate, skillet, wok or any other hot surface you have (even straight on the coals ), add a bit of olive oil or butter to prevent burning.

  • Flip once you see the dough getting bubbles

  • Cook until it is golden brown and serve piping hot.

  • Enjoy as a wrap, with dip or anything else you can think of. It makes a great pizza base.