- 10g fresh yeast (5g active instant)- 2 tablespoons olive oil
- a pinch of sugar
- 500 g all purpose flour
- 1 teaspoon salt
Combine yeast, olive oil sugar, and some tepid water. Mix through and leave 10-15 minutes until it starts activating and looks frothy. Combine flour and salt, then add yeast mixture. Knead for 10 minutes on floured work surface, until dough is soft and pliable. Add extra water as necessary while kneading. Let dough rise for 1 - 11/2 hours in a covered bowl away from drafts. Knock air out of dough and knead back to original size. Divide into 12 portions, roll into balls, dust with flour and cover with cloth. Let them rise another 30 minutes until they swell up again. Preheat oven to 220°C and preheat two baking trays for 20 minutes. Roll out each ball with a rolling pin. Put on hot trays, sprinkle lightly with water and bake 8 minutes until lightly golden and puffy, then flip and bake another 2 minutes. note: only bake 1 tray at a time and place on middle rack
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