Ingredients Jump to Instructions ↓

  1. Basic Dough

  2. 1 1/2 cups 355ml Warm water - (110 to 115 degrees)

  3. 1 tablespoon 15ml Sugar

  4. 1/4 oz 7.1g Yeast - (1 pkg)

  5. 1 1/2 cups 93g / 3 1/3oz Whole wheat flour

  6. 1 3/4 cups 109g / 3.8oz All-purpose flour

  7. (you may need more to achieve

  8. The smooth elasticity)

  9. 2 teaspoons 10ml Salt

  10. Filling

  11. 3 tablespoons 45ml Olive oil

  12. 2 oz 56g Cream cheese

  13. 8 Smoked salmon - (abt 4 oz)

  14. Red onion - 1/4

  15. 1 Hard-boiled egg - chopped

  16. 1 cup 16g / 0.6oz Picked watercress sprigs

  17. Salt - to taste

  18. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over that mixture and let stand for 10 minutes, to bloom (it should begin to foam.) In the mixer bowl with the dough hook attached, add 3 cups of flour, salt and yeast mixture. Slowly turn it on and work the dough together. Turn it up to medium and mix for 5 minutes. If the dough is sticky, continue mixing and gradually add the remaining flour. Place this smooth ball of dough into an oiled bowl, cover and set aside to rise for 3 hours.

  2. Preheat the grill to medium. Divide the risen dough into two pieces. Oil your hands with 1 tablespoon of olive oil and form a round of dough, pressing dimples into the dough. Place the dough on the grill. Continue shaping the next piece. Watch the grill carefully, flipping the dough when the first side is golden brown. When they are both cooked, smear one of them with cream cheese. Top with the salmon, onions, egg and watercress. Season and top with the other piece. Cut into 6 wedges and serve it up.

  3. This recipe yields 6 little snacks.


Send feedback