Peppadew, chorizo and cheese bread

Makes 1

Preparation time:  few hours

Baking time:  20 minutes

 

1 and 1/3 cup bran self-rising flour (or white)

1/2 cup milk

2 tbsp olive oil

Salt

2 tbsp Masterblend Rosemary & Garlic spices

Cubed cheese

Sliced cheese

Chorizo, kept in long pieces

2 tbsp Peppadew chutney

Raw onion slices

 

In food processor with dough blade, mix together the flour, milk, oil, salt, spices and Peppadew chutney till it forms a ball. Let it spin for a few times. (or knead with hands). Let stand at room temperature for few hours.

 

Preheat oven to 200 oC. Few drops of oil on baking sheet. Divide the dough into 2. With your fingers, press each half flat onto the baking sheet to the size of a side plate – don’t let them touch. Onto the 1 half, place onion, cubed cheese and Chorizo. Top with the other dough and press the sides together so that the toppings are enclosed. Top with slices of cheese. Bake for 20 minutes.

Recipe and photo: Alma Pretorius