What you’ll need
1 cup water
7g (2 teaspoon) dried instant yeast
2 ¼ cups The Healthy Baker Plain Flour
1 teaspoon sea salt
1 tablespoon caster sugar
to serve olives
1 cup labneh (yoghurt cheese), to serve
For the Dukkah:
1 tablespoon sesame seeds
100g shelled unsalted pistachio nuts
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 teaspoon dried thyme
Place water and yeast into mixing bowl. Heat 1 min/37°C/speed 1.
Add flour, salt and sugar and mix 6 sec/speed 6, then knead 2 min/closed lid position/interval.
Turn out dough onto a lightly floured work surface. Work into a ball and place in a bowl.
Cover and place in a warm place (for proving) for 30 minutes or until doubled in size.
Preheat oven to 240°C or 220°C fan-forced. Divide dough into 6 equal pieces.
Shape each into a circle. Cover and rest them for 5 minutes.
Roll out each circle until ½ cm thick. Place on baking trays and bake for 5-6 minutes or until puffed and cooked.
Place sesame seeds, nuts, cumin and coriander into mixing bowl and dry roast 8 min/Varoma/speed 1. Remove lid and cool.
When cool, add salt, pepper and thyme and pulse 2 times 1 sec/closed lid position/Turbo.
Serve with Dukkah, olives and labneh cheese.
