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Cooking Apicius

Cooking Apicius

By Sally Grainger

Published 2006

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  • 300 g whole wheat flour
  • 100 g strong plain flour
  • 250 ml


Sieve the two flours together and discard the largest flakes of chaff. Add the water and begin to knead the dough with your hands until it forms a single ball. Flour has different absorbency rates and so more or less water may be necessary. Continue to knead for 5–10 minutes until smooth and pliable. Put in a bowl and cover the dough with cling-film or a damp towel. Leave to rest for one hour.