Ingredients

• 500g plain flour, plus extra for dusting
• 5g dried yeast
• 1 tablespoon honey
• 380ml warm milk
• large pinch salt
• 1 tablespoon fennel seeds
• 1 egg, lightly beaten
• Semolina, for dusting

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Method

Preparation: 50 minutes
Cooking:  15 minutes

1. Preheat oven to 220°C fan forced.

2. Sift flour into a large bowl. Combine yeast, honey and warm milk in a jug, whisk to combine. Pour mixture into flour, add salt and fennel seeds, mix into a dough. Turn out onto a lightly floured board or bench and knead for 3-4 minutes until dough is soft and elastic and no longer sticky. Place in a lightly greased bowl, cover and set aside to prove for 20 minutes.

3. Divide dough into 5-6 balls, roll out each out to 2cm-thick, approximately 12-14 cm diameter round. Use your thumb to press dimples into the dough. Brush the tops with egg.

4. Place on a baking tray sprinkled with semolina. Bake for 10-15 minutes or until golden and cooked through.

This dish is a part of the winning 'Moroccan Team' dish. Click to see the Sumac School Prawns Recipe and Pan fried King Prawns with Red Harissa Recipe