Ingredients
2 ½ to 3 cups Flour
2 ½ tsp Active Dry Yeast
1 tsp Sugar
½ tsp Salt
½ cup Sour Cream
¼ cup Unsalted Butter
1 XL/Jumbo Egg
2 tbsp Olive Oil
1 tbsp Red Wine Vinegar
Salt & Pepper
Favourite Dried Herbs
Method
In a large bowl, combine 1 cup of the flour, the yeast, the sugar and the salt. In a small saucepan combine the sour cream, the butter and ¼ cup of the water and mix over moderate heat stirring until the butter is melted – DO NOT BOIL THIS MIXTURE.
Stir the sour cream mixture into the flour mixture with the egg and stir in enough of the remaining flour to make a soft dough. Turn the dough out onto a floured surface and knead for 5-10 minutes or until soft and elastic. Transfer the dough to a greased bowl – turn it to coat in butter or oil. Let it rise covered with plastic wrap and a towel for one hour or until it has doubled in bulk. Punch down the dough and roll or press it into a rectangle (or the shape of your choice).
Whisk together the oil, vinegar and salt and pepper and spices. Brush the dough with olive oil and then sprinkle spices over the dough and let it rise for another ½ hour or so. Top with rock salt if desired. Drizzle with olive oil and bake in a preheated 200C oven for about 15-20 minutes or until lightly browned. Cut into squares or wedges and serve warm.
