|This is a wholemeal version - with mushrooms|
|In the frying pan|
|Ready to eat|
|I could have rolled the bread out a bit bigger and flatter - so the bread wouldn't be as thick around the filling - but it was very tasty!|
The whole thing took me about 30 minutes from start to finish. She sent me a text message halfway through the journey, telling me the bread was gorgeous - and that she was trying to save some for her husband for his lunch!
200g (1 mug) self raising flour - either white or wholemeal, I've used both
1 teaspoon bouillon powder or 1 crumbled stock cube - or 1/4 teaspoon salt
1/2 teaspoon mixed herbs
1/2 to 1 teaspoon curry powder to taste
125ml (1/3 mug) water
25g vegetable oil (I used the oil from a jar of sun-dried tomatoes)
Mushroom pate (I use Pateole, which is lovely stuff!), vegan pesto, tomato puree, mixed into a paste
Vegan polony chopped into chunks
1 vegan sausage, likewise
2 s-d-tomatoes, chopped small
1. Mix into a soft dough, adding more water if necessary (wholemeal will take a little more water than white)
2. Roll out into a pizza-sized circle and cover half of it with the paste. Add the polony, sausage and s-d-tomatoes, then grind some fresh black pepper over the top.
3. Bring the uncovered half over the top of the filling and tuck in all round, smoothing the top in the process.
4. Transfer to a dry frying pan, on a low heat, and place a lid (or a baking tray) on top.
5. Cook for 5 or so minutes on each side, until you're sure it's done.
6. Cool on a wire tray - or serve immediately.
I've kept this bread - inadvertently - for 9 days. Warmed through in a frying pan it was absolutely fine!
If using plain flour - either white or wholemeal - use 1 teaspoon of baking powder to each 100g of flour. So 2 teaspoons for this recipe.
Ring the changes with this one - chunks of cooked mushroom, peppers, vegan cheese - anything will work in this bread. Also lovely spread with hummus!