The key to making nice light and fluffy bread is letting it double in size every time you finish kneading the dough. It has to proof and increase in size to generate those air pockets. To make these little gems you will need the following
525g plain flour, plus extra for dusting (Around 4 cups of flour )
1½ tablespoons of caster sugar, plus a pinch
1 packet of dried yeast 7 grams
1 teaspoon of baking powder
1 cup of lukewarm water
1 to 2 cups of water or thereabouts
- Start by placing the yeast, 1 cup of lukewarm water, sugar and vinegar into a large mixing bowl and mix well.
- Then let sit for 15 minutes in a warm area ideally at least 30 degrees to proof – Must double and look light and airy.
- After 15 minutes it should be at least double in size and look foamy.
- Once airy and activated add the flour slowly start to bring together, adding a little water and flour as it starts to come together. If you have never made bread please google how to knead the dough. This step is VERY IMPORTANT.
- To make the dough knead around 6 to 8 minutes – You should have a nice soft, smooth dough ball that doesn’t stick to your hands or have any cracks in it.
- Once kneaded place in a large oiled bowl and cover to let rise in a warm place for at least 1hr to 1 1/2 hours to double in size.
- After the dough has doubled, you can remove from the bowl and roll out small pancake size bread around 8 mm thick.
- Then Let sit on the bench for 15 mins to rise a little – no more than 15 minutes.
- To cook heat a frying pan with a tiny bit of oil on low to medium and fry around 4 minutes per side. Flip once they start to see air pockets forming under the surface. Cook on the other side and then serve warm