This recipe, taken from one in
In a mixing bowl or in the food processor fitted with the plastic blade, combine all the dry ingredients, the sugar and lemon zest, and mix thoroughly. Add the olive oil and mix or process briefly, then add the water and process or mix until the dough forms a solid mass and leaves the sides of the bowl cleanly. If it is too sticky, add a little more flour. If still crumbly, a tiny bit of water. Turn out on to a floured board and knead well until the dough is elastic. Put it in an oiled stout plastic bag, or back into the mixing bowl, covered, and put it in a warm place to prove until it doubles in volume.
Cut the dough in half. Knock each half down again on the floured board, knead lightly (but not so much that it becomes difficult to roll out); flatten with the heel of your hand, turning it repeatedly to keep it floured, until you achieve a thickness of
Olney now uses an opened tin can or a bowl
Leave the dough on the trays in a warm place, covered with tea towels, for an hour or so; they should only increase in size by about a third. Beat the eggs with a little water to make egg wash and brush on the dough.
© 1992 Paul Levy. All rights reserved.