These kifli can be consumed during Lent if you leave out specific ingredients. Please see recipe below for minor adjustments for Lent fasting.
- 1kg plain white flour
- 1 packet of dry yeast
- 3 tbsp white sugar
- 2 tbsp salt
- 1/2 litre warm mineral water
- Sesame seeds/Caraway seeds
- Optional: 1 small handful of thinly sliced green olives (do not include if fasting during Lent)
- Optional: 2 tbsp oil & 2 tbsp yellow mustard for wash (do not include if fasting during Lent)
- Place dry yeast, 1 tbsp sugar and 100ml of warm water in a small bowl and leave yeast to rise.
- Once yeast has risen, add yeast to 1kg flour, 2 tbsp sugar, and 3 tbsp salt in a large mixing bowl. Slowly add the warm mineral water (and olives) and combine in to a soft but not sticky dough.
- Knead the dough well, then place back in mixing bowl and cover with a tea towel. Allow to rise (or double in size). Meanwhile, preheat the oven to 180 degrees Celsius
- Once dough has risen, take small handfuls of dough (about the width of a 50 cent coin) and roll in to balls. Cover the balls with tea towel to avoid drying out while you are working
- Take each ball and press down firmly to 'squash the ball'. With your rolling pin, roll out each dough to form an elongated oval shape.
- With a pizza cutter or knife, cut three long lines on one side of the oval shaped dough. Smear with mustard wash then roll from one end to the other, with the three cut lines ending up on top. (If you are fasting during lent, you can smear the dough with a diluted, dissolved sugar mixture. This is to ensure the dough sticks together during the baking process).
- Line up the kifli next to each other on a baking tray lined with baking paper. Wash each kifla with the mustard mixture (or sugar mixture if fasting during Lent) then sprinkle with sesame seeds and/or caraway seeds
- Bake for approx. 20 minutes or until slighly browned. Take out of oven and cool on a baking tray. If you are freezing the kifli, wait until totally cooled.
- Serve with Ajvar