Syrian mountain bread with crushed mild chillies, spring onions and black cumin ( 12 pieces )

Ingredients

• 100 ml (3½ fl oz) extra virgin olive oil
• 12 long red chillies, seeded and roughly chopped
• 4 spring onions (scallions), finely diced
• 2 leeks, white parts only, finely diced
• l lemon, juiced
• 1 tsp black cumin seeds
• ½ tsp freshly ground black pepper
• sea salt flakes
• 40 g (1 ½ oz) fresh goat’s cheese, crumbled (optional)
   

Instructions


Make the dough and leave it to rise for 2 hours in a warm place.

Heat the olive oil in a small saucepan. Add the chillies, onions, leeks and lemon juice. Cook gently for 12–15 minutes, until everything is tender. Add the spices and salt and stir well. Leave to cool and set aside.

Preheat the oven to its highest temperature. Knock the air out of the dough, then tip it out onto a floured work surface. Cut the dough into 10–12 portions, then lightly flour each one and roll it out as thinly as you can. You are aiming for rough circles, around 18 cm (7 in) in diameter. Cook each round on a baking stone for 1–2 minutes until its starts to blister and colour slightly. Wrap the breads in a tea towel to keep warm while you bake the rest. When all the breads are ready, smear each with a dollop of the chilli mixture. Roll them up and pack them into a baking tray. Warm them through briefly before serving with the goat’s cheese, if using.
notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified