Here’s a great recipe Allyson Gofton gave out years ago on one of our Holiday radio shows. I make it for most of our barbecues and it is my children’s favourite. When we had our caravan, I used to trade it around the camp for all sorts of food. It’s best cooked on a barbecue or grill, or you can fry it in a pan. And it is also great as a pizza base if you’re in the mood for delicious home-made pizza.
2 tsp granulated yeast (not Surebake)
½ tsp sugar
1 ½ cups of warm water
4 large cups high-grade flour
salt and pepper
1 cup of chopped basil or parsley (optional)
4 tbsp olive oil
extra flour (if required)
Put yeast and sugar into warm water and mix together. Set aside in a warm place.
Sift flour with salt and pepper into a bowl and add basil or parsley if you like. It is just as good without the herbs.
When the yeast mixture starts to froth—and only when it froths—mix in olive oil. Add the yeast mixture to the flour and mix to a dough. Add more flour if it’s a little sticky. Don’t knead.
Put in bowl in warm place and leave to rise for about an hour or until double the size. (If you can’t find a warm place for the dough to rise, which can be hard in winter, simply fill a hot water bottle and sit the bowl on that.)
Pat out into breads and barbecue or fry. Brush with olive oil and sprinkle with lots of sea salt.
The Long Lunch with Wendyl Nissen, 12pm - 3pm on RadioLIVE and streaming live to the rova app on Android and iPhone.