You will need a couple of heavy-based frying pans (enough to fit nine muffins in), or an ESSE. This dough is soft; you could use a food mixer to knead it, if you wish.
Serves
Makes 9 muffins
Ingredients
- 500g strong white bread flour, plus extra for dusting
- 5g powdered dried yeast
- 10g fine salt
- 325ml warm water
- A drizzle of sunflower oil, plus a little extra
Method
To knead by hand:
Mix the flour, yeast, salt and water in a bowl to form a sticky dough. Add the oil, mix it in, then turn the dough out onto a clean work surface. Knead until smooth and silky.
To use a food mixer:
Add the flour, yeast, salt and water to the mixer, fitted with the dough hook, and mix on low speed. Add the oil, then leave to knead for about ten minutes, until smooth and silky.
Shape into a round, coat with a little extra oil, and leave to rise in a clean bowl, covered with a plastic bag, until doubled in size.
Tip the dough out onto the work surface, and press all over to deflate. Divide into nine pieces, shape each into a round and flatten to about 1-2cm, then dust them all over with semolina flour; this gives a lovely texture to the crust. Leave to prove on a linen cloth or wooden board, covered with a plastic bag, until doubled in size.
Heat a couple of large heavy based frying pans to medium, then lay the muffins in. Turn them over, gently, after a minute or so, then cook for about 10 minutes, turning now and then. You may need to adjust the heat if they seem to be colouring too fast – or not fast enough. If you are cooking on an ESSE, you don’t need the pan; cook on the warm plate for up to 15 minutes, giving them a quick blast at the end on the hot side, if you think they need it. Cool on a wire rack.
