Servings: 4
INGREDIENTS
- 2 cups lukewarm water
- 1 tablespoon salt
- 1 tablespoon dry yeast
- 4 cups flour
- 2 tablespoons olive oil
- ⅓ cup roasted pumpkin seeds
- ⅓ cup roasted sunflower seeds
- 1 cup semolina flour
INSTRUCTIONS
- Combine the salt, flour and olive oil to a large bowl. Add the water gradually while whisking and stop when the dough is just about to get sticky. Add the roasted seeds, whisk, cover the bowl and refrigerate overnight.
- Preheat the oven to 450-480 °F (230-250 °C) and place a deep baking pan filled with water up to ¾ of its height at the bottom of the oven. The steam created by doing so will help produce a very moist result.
- Use flour to remove the dough from the bowl and roll it into a large ball. Cut out roll-shaped pieces using a dough cutter and cover them with semolina flour.
- Create diagonal cuts with a knife on top of each roll.
- Line a sheet pan with parchment paper and bake for 25 to 35 minutes, or until golden and a firm crust has formed.