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Sweet Apricot Breakfast Bread
½ recipe Crusty Flat Bread Dough made with just 1 tsp salt and ½ cup white sugar added to flour a little water ½ cup brown sugar 12 dried apricots 1 tsp mixed spice icing sugar, to dust
© Annabel Langbein Media
Prepare the bread dough by following the instructions for Crusty Flat Bread up to the point where the dough has doubled in bulk. Preheat oven to 220°C. Cut the dough into 8 evenly sized pieces and on a lightly floured board roll each piece into a rough square about 12 x 12cm. For easy handling, place the squares of dough onto an oven tray lined with baking paper.
Place ham, tomato or salami on top of the dough squares. Sprinkle with mozzarella cheese and season to taste. To create the twists, fold two opposite corners of dough over to the centre, overlapping them slightly and pinching together to secure. Sprinkle with oregano.
Bake the twists for 15-20 minutes until they are golden and the dough is cooked and crisp. Serve hot or at room temperature.
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