|Prep time||30 minutes|
|Cook time||20 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Place the yeast, sugar, flour and salt in the bowl of a stand mixer and mix well.
Gradually add 250ml of warm water until a soft dough forms.
Increase the speed to medium and continue to mix until a smooth dough forms – the dough will still be sticky and stick to the bottom of the bowl. This should take approx. 5 minutes.
Transfer the dough to a clean work surface and knead, dusting with additional flour to prevent sticking, for approx. 5 minutes until smooth and elastic.
Transfer to an oiled bowl and cover with cling film.
Place in a warm spot and allow the dough to double in size for approx. 1 hour.
To make the paste, combine the cake flour, bicarbonate of soda, oil and remaining water in a saucepan and whisk over a medium-heat until the mixture has thickened slightly.
Remove from the heat and allow to cool.
In the meantime, preheat the oven to 220°C, gas mark 7, and place a pizza stone or a baking tray in the oven to heat up for 20 minutes.
Knock the risen dough back and divide into four.
On a floured surface, work the dough into rectangle shapes, approx. 5cm in thickness.
With wet fingers, create ridges in the dough (lengthways, being careful not to pierce the bottom of the dough).
Brush the dough with the cooked paste.
To make the topping, combine the salt, nigella seeds and sesame seeds together and scatter over the dough.
Carefully transfer the dough from the counter to the pizza stone (Keep in mind the stone will be very hot.)
Bake for 10-12 minutes until crisp and golden.
Repeat the process with the remaining ingredients.