INGREADIENT

• 120 g butter
• 4 cups plain flour
• 7 g dry yeast
• 2 tsp caster sugar
• 2 tbs polenta
• 1 egg
• 2 tbs sea salt
• 350 ml hot water

Direction

1. Preheat oven to 180˚C.
2. Put the butter in a large bowl (big enough to make all the dough in) and pour 350ml of hot water over it. Whisk until the butter melts. Leave it to cool for about five minutes.
3. Add the yeast and sugar to the butter mixture. Leave it to stand until the yeast activates - bubbles will appear on the surface of the liquid.
4. Add the flour to the butter mixture and mix with a spoon until the dough comes together. Alternatively you can make the dough in a mixer with a dough hook.
5. Once the dough comes together in the bowl, turn it out onto a floured surface and knead it for 10 minutes. (If you are using a mixer with a dough hook, mix it for five minutes.) The dough is ready when it feels stretchy and smooth.
6. Form the dough into a ball and put it into a clean, oiled bowl. Cover it with cling film and leave it in a warm place to rise for 1.5 - 2 hours or until doubled in size.
7. Line a circular pizza tray with baking paper. Scatter the the tray with polenta.
8. Place the egg in a small bowl and beat it together with a little water to make an egg wash. Place the sea salt in a small bowl.
9. Once your dough has risen, knead it again for several minutes to knock the air out of it. Form small pieces of dough into balls (about the size of a walnut) and dip each ball first in the egg wash and then into the sea salt. Arrange the balls in a circle on the tray. They should touch each other so that they form into one big piece that can be torn apart when baked.
10. Place in the oven for 30 minutes or until nicely browned on top. Serve warm with a dish of hummus.