PUFF BREAD

10 mins plus overnight proving

1 - 1½ mins

1.	Combine the yeast, salt and oil with 600ml water.
2.	Add this to the flour and mix in a stand mixer for 5-10 minutes, starting on a slow speed then getting faster.
3.	Portion into 8 balls (about 180g each) and allow to prove in the fridge overnight.
4.	Take out of the fridge 30 minutes before use.
5.	Place a generous amount of semolina on a clean work surface and stretch and rotate each ball of dough using your finger tips and palm until you have a round dough approx 5mm thick.
6.	Heat the oven to 320°C or its highest setting (if the oven isn’t that hot the dough won't puff as much; we use a pizza oven). Bake for 1-1½ minutes.

Recipes & food styling Sean Connolly / Photography Jamie Bowering