1 tsp Dried Yeast 454 g Strong White Flour 1 tsp Salt 2 tsp Coarsely Ground Black Pepper 190 ml Cold Water (approximately) Filling: 1 Red Onion (small ~ thinly sliced and soaked in iced water) 225 g Halloumi Cheese (cubed and fried) 4 Plum Tomatoes (fresh - chopped) 1/4 Cucumber (peeled and diced) 1 tbsp Pitted Black Olives (roughly chopped) 1 tbsp Coriander (chopped) 1 tbsp Mint (chopped) 1 1/2 tbsp Virgin Olive Oil Dash Balsamic Vinegar Sea Salt and Freshly Ground Black Pepper Fresh Coriander (for garnish) Mixed Salad (to serve) 1. Place all the dry ingredients in a food processor, slowly add the water until the dough forms a ball. Process for 1 minute. 2. Then place the dough in a bowl, cover and leave for 3 hours in a warm place. 3. Punch the dough down and knead thoroughly for a few minutes. Leave it to prove for another hour. 4. Preheat the oven to Gas Mark 9 / 240?c / 475F and heat a baking sheet. 5. Knead the dough again until it is pliable and has a satiny feel. 6. Divide into 12 equal balls. Roll them out thinly and cover them with a damp cloth until you have used up all the dough. 7. Lay carefully on the hot baking sheet and bake for 2 - 4 minutes until they are cooked. 8. Drain and dry the red onions, combine with the other filling ingredients and dress with olive oil and balsamic vinegar. 9. Season to taste and stuff the Nan. NOTES : Chef:Jean Davies
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|Serving Size: 1 Serving (26g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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