This makes 3 1/4 lbs of risen dough. The preparation time takes into account the time it takes for the dough to rise.
1. Mix the flour and salt together and rub in the margarine.
2. Mix the yeast and sugar into the water, stirring until the yeast dissolves: If you use dry yeast mix the yeast and sugar into the water and leave until the yeast has dissolved and frothing.
3. Make a little hole in the centre of the flour and add the water stirring with your hands working into a firm dough.
4. Knead well until the dough is smooth and shiny. If the dough is a little soft more flour may be added, kneading (up to 2 oz.) but it is difficult to add water if the dough is too firm so just sprinkle the extra flour if needed.
5. Turn dough out onto a floured board and knead until the dough is no longer sticky and is smooth and shiny.
6. Lightly grease a dish and place dough in it, cover with a teatowel and leave to rise in a warm place until it is twice the size, or you could put it in a large plastic bag.
7. When risen turn onto floured board and knead lightly to let out the air and to make the dough pliable again.
8. Cut the sizes of dough to the size of the flatties you want.
9. Put a hole in the middle of the flattie after rolling it out to the size and depth you want and with a fork make a few stabs, (not too many)
10. Place them on a baking sheet and put in oven near the top. Bake at 425 F or gas 220 C. for 12 to 15 minutes.
It may take a little longer but don't leave in too long. Test with a fork - if they come out clean they're done.
|Strong Plain Flour||2 Lbs|
|Salt||3 Level Tsp|
|Fresh Yeast OR||1.5 Oz|
|Dried Yeast||3 Level Tsp|
|Tepid Water||½ Pint|
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