2 medium courgette ( around 450 g ) grated salt to taste 500 g plain flour 2 sachets fast action dried yeast 4 tbsp cheese grated ( I used chadder ) 2 tbsp olive oil black pepper 1 tbsp red chili flakes milk to glaze 2 tbsp sesame seeds for garnishing
Method:- Place courgette in a colander and sprinkle small amount of salt. Leave to drain for 30 minutes, then pat dry. In a bowl mix flour, yeast, cheese and chili flakes. Seasoned with black pepper. Stir in the oil and courgette, add enough luke warm water to give a firm dough. Knead on a floured surface until smooth. Leave it to rise in a warm place until double in size.Grease and line round sandwich tin.Preheat the oven to gas mark 6 ( 200 C ). Break into balls, rolling each one and placing them in the tin. Brush the tops with milk and sprinkle over the sesame seeds. Allow to rise again, then bake the rolls for 25 minutes or until golden brown. Cool slightly in the tin, then turn out the bread to cool further. Serve with butter and tea or coffee.
