Seeded Bread Discs
1 hr 35 min.
Mix the yeast together with 3 tbsp warm water. Allow to rest for five minutes.
In a separate bowl sift the flour and table salt and make a well in the centre.
Pour in the yeast mixture, olive oil and 300 ml tepid water and mix all the ingredients together well.
Knead with your hands until the dough is smooth and silky. Place in a lightly oiled bowl covered with oiled cling film and allow to rise for 1 hour, it should be doubled in size.
When ready to cook, rip the dough into 8 pieces and roll into flat discs about 2 cm thick.
Leave the breads on a lightly floured surface to prove for 5 minutes and then transfer to lightly greased baking trays.
Preheat the oven to 190°C | 375F | gas 5. Cook the breads for 8-10 minutes until golden brown, cooked through and slightly risen.
When cooked, brush them lightly with a little oil and sprinkle them with black sesame seeds and rock salt to serve.