SASKO Mediterranean Braai Bread
(15 Jul 2019)

Sasko mediterranean bread
SASKO Mediterranean Braai Bread
Recipe by Jenny Morris

Basic Bread Dough 
4 cups SASKO Cake Wheat Flour 
2 tsp salt 
4 tsp sugar 
10 g instant yeast 
1 Tbs olive oil (sunflower will do) 
400 ml lukewarm water 

The Filling 
8 tbls sun-dried tomato pesto 
8 tbls basil pesto 
8 tbls crumbled feta 
8 tbls grated mozzarella cheese 

First place all the dry ingredients into a bowl and make a well in the center. 
Add the oil and three quarters of the water, and mix to form a soft dough. 
Add a little more water if need be; if it is too wet, add a small amount of flour. 
Knead the dough until it is smooth and elastic to the touch; about 15 minutes. 
Place the dough back into the bowl and oil the top; cover with a clean cloth and place it in a warm place to rise to twice its size. 
Once the bread dough has proved, punch it down and divide into 8 portions. 
Push or roll each portion into a thin circle. 
Spread the sun-dried tomato pesto into the base, top with feta and grated mozzarella cheese, dot with basil pesto and roll up. 
Sprinkle a little flour onto them. 
Place the prepared dough into a braai grid and cook turning till golden and cooked through. 

Note: You can also bake them in the oven. 

Preheat your oven to 200C
Place onto a baking sheet, let them rise to twice their size. 
Bake in a the oven for 25 minutes.



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