Ingredients

Method

• 2 t instant dried yeast
• 1 t sugar
• 700 g cake flour
• 50 g milk powder
• 1 t salt
• 1½ cups warm water
• 1 T olive oil
• 2 T fresh thyme leaves
• 2 T dried chilli flakes
• 50 g black olives, chopped
• 50 g green olives, chopped

Method

Ingredients

Preheat the oven to 200ºC.

Sift all the dry ingredients into a bowl. Make a well in the centre. Pour in the water and oil. Stir with a wooden spoon.

Using your hands, mix in the thyme, chilli and olives. Knead for 10 minutes. Cover and place in a warm place until doubled in size.

Knock back with your fist.

Divide into 6 balls and roll out thinly on a floured surface. Place on a baking tray. Bake for 8 minutes.

Serve with yoghurt, cheese and pomegranate mezze.

Cook’s tips: You can make the dough and keep it in the fridge for 3 days before rolling out and baking. Add a handful of seeds to the dough if you like.