These were requested by my daughter, and a little bit more faff than standard bread ,so you can image my delight when she walked into the kitchen and said “These look good”
Lots of recipes out there but I thought I’d go with Delia this time and she didn’t let me down.
- 450 gms strong plain flour
- 1 rounded tsp salt
- 225 ml milk
- 1 lvl tsp caster sugar
- 2 lvl tsp dried yeast
Only substitution I did here was granulated sugar for caster, it’s not something I tend to buy. If I think I’ll need it I’ll blitz granulated in the liquidiser.
Start by heating milk to hand hot (I left the milk to cool slightly as I thought I’d over heated it) before disolving sugar and yeast.
Now leave it for 10 minutes to froth
Weigh flour and salt in a large bowl, make a well and add liquid. Knead to form a firm ball. Cover and leave to rise
Leave for 45 minutes to an hour until double in size
Roll out to about 1cm thick. Then cut out 12 rounds.
The recipe said to use a 3 1/2 inch cutter, I had to use a glass and I think mine were a bit thick so I only got 9. Place on a floured baking tray and leave for another 25 – 30 minutes.
Now time to cook, the recipe said to grease the pan with lard but I used a smear of police oil instead. You only need a small amount.
Cook on a hot pan/griddle for 7 minutes each side, they have to be done in batches. This is the most time consuming part.
But it’s worth it….