8 cups plain four
2 1/2 cups lukewarm water
30g fresh yeast
1 teaspn sugar
2 teasps salt
3 tablesp oil
- Dissolve the yeast in 1/4 cup of the lukewarm water, add sugar and set aside in a warm place until it rises and foams approx 10-15 minutes.
- Sift the flour and salt into a large mixing bowl and place in a warm oven for a few minutes to warm slightly.
- Pour the yeast into a well in the centre of the flour and mix it in by hand, adding the water gradually. Knead well to a soft dough.
- Turn the dough onto a lightly floured board or cloth and continue to knead until it is smooth and shiny approx 15-20 minutes.
- Knead in 2 tablespoons of the oil, roll into a large ball and rub the remainder of the oil around the ball.
- Leave in the bowl, cover with a damp cloth and set aside in a warm place to rise until nearly double its size — approx 1—2 hours.
- Turn the oven on to maximum heat at least 3/4 hour before cooking the bread.
- Punch the dough down in the centre and draw edges to the middle to re-form the ball.
- Turn onto a floured board or cloth and knead for approx 2 minutes. Divide the dough into 8 equal portions and roll each into a ball.
- Flatten each ball on a lightly floured cloth and roll with a rolling pin into flat round shapes, about 20cm and 1/4 in (6 mm) thick.
- Place rounds on a floured cloth, cover with another floured cloth and set aside to again rise to nearly double their size approx 20 - 30 minutes.
- Place a baking tray in oven for 5 minutes, remove and lightly rub with oil then Place one round of bread on the baking tray and cook until it swells up in the centre and browns slightly approx 4 - 8 minutes.
- Remove from oven and wrap in a cloth, continue until all the rounds are cooked, the bread should be white, soft and chewy.