Put the yeast and sugar in a small bowl and just cover with warm water. Whisk to mix, cover and leave in a warm place for 15 minutes until frothy. Sift the flour and a pinch of salt into a bowl. Add the frothy yeast mixture, 2 tbsp of the olive oil and the warm water. Mix together and then knead on a floured surface for 15 minutes until smooth and elastic. Cover with a damp cloth and leave to rise in a warm place for 1-1 1/2 hours until doubled in size. Knock down and add two-thirds of the chillies. Knead again for a few minutes until the chillies are incorporated. Divide the dough into two and shape each half into flat rounds about 4 inches in diameter. Brush the tops with olive oil, sprinkle over sea salt and press on the remaining chopped chillies. Cover with a damp cloth and leave to rise again. This will take about 30 minutes. Bake in a preheated oven 230?C/450F/Gas 8 for 15-20 minutes until golden brown. Serve warm, cut into wedges. NOTES : Makes 20.
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|Serving Size: 1 Serving (578g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 137 (8%)|
|Amt Per Serving||% DV|
|Total Fat 15.2g||20 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 0mg||0 %|
|Sodium 3506.8mg||121 %|
|Potassium 783.1mg||21 %|
|Total Carbohydrate 355.4g||105 %|
|Dietary Fiber 15.3g||61 %|
|Sugars, other 340.1g|
|Protein 52.2g||75 %|
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Calories per serving: 1796
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