- 1 1/2 cups warm water
- 3 tablespoons Olive oil (plus additional for drizzling)
- 1 1/2 teaspoons salt
- 1 1/2 cups Bread flour
- 2 cups Whole wheat flour
- 1 tablespoon instant yeast (I used the bread machine active rise yeast)
- 1 TBSP chilli flakes
- 1/4 tsp cayanne pepper powder
- Crushed chilli flakes - 1 - 2 tsp
- Salt - to taste
- Black pepper powder - to taste
I followed the method pretty much as per the original recipe. I took a microwave safe bowl, added 1 1/2 cups of water to it. Warmed the water and then added olive oil, salt, chilli flakes, cayanne pepper powder, flours and yeast. Took a wooden spoon and stirred it to combine. Since I was using whole wheat flour (more than 50 %) and did not increase the liquid amount, it didn't turn out to be soupy like it was mentioned in the original recipe. I could make a ball (sticky), and finish up mixing all of the flours. Spray vegetable oil spray to 9 X 13 pan and drizzle 1 - 2 TBSP of olive oil on the pan. Grease your hands and pat this dough in to the pan covering all the area. Cover with an aluminum foil and let it rise until puffy for about an hour. Since it is so cold here right now, I turned on the oven for 2 - 3 minutes and then turned it off and placed the pan with dough in the oven for an hour. When it has raised, make dimples using your finger and drizzle some olive oil on the top of the dough (about 1 - 2 TBSP). Use the topping of your choice, and in my case I sprinkled with red chilli flakes, some salt and pepper powder. Place in the preheated oven at 375 F and bake for 30 - 40 minutes until golden. Mine took 33 minutes to have the golden crust all over. Take it out of the oven and place on the wire rack. Turn out of the pan in a minute or two to avoid soggy bottom. Cool to warm before slicing. It tastes great fresh out of the oven, but crumbles when you try to cut it while hot.
These were really easy to make and quick too. They tasted great as is and I am sure this will taste great with a bowl of soup.
Happy Baking!! Pin It