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Smokey Chilli Dough balls



  • Bread Dough
  • 4 Cups of Strong White Bread Flour
  • Pinch of Sea Salt
  • 2 tsp of Yeast
  • 2 Cups of Luke Warm Water
  • 2 tbs of Extra Virgin Olive Oil
  • Glaze
  • 2 Tbs of Olive Oil
  • 2 Tbs of Almond Milk
  • 2 tsp of Agave Nectar
  • Tsp of Smoked Sea Salt
  • Topping
  • Tsp Dried Garlic
  • Tsp of Smoked Chilli
  • Few sprigs of Fresh Lemon Thyme
  • Roast Tomato & Pepper Dip
  • 3 Red Pepper
  • 6 Ripe Tomatoes
  • 4 Shallots, Cut FIne
  • 1/2 Cup Unrefined Caster Sugar
  • 1/4 Cup White Wine Vinegar
  • Pinch of Salt & Pepper


  1. First up the chutney dip, which can be made well in advance.
  2. Pre-Heat your oven to 180 Degrees.
  3. Place the peppers on a baking tray and bake for 30 minutes until they are slightly charred. Meanwhile, prepare the tomatoes. Lightly scoring a cross on the bottom of each tomato, then plunge them into boiling water for 1 minute, then straight into ice cold water. Peel the skin off the tomatoes & discard.When the peppers are cooked and still hot, put them in a plastic sandwich bag and leave to cool. Once cool, take the peppers out of the bag, then deseed. Once deseeded using the back of your knife peel/scrape off the skin and discard.Chop the tomato & pepper flesh into even size pieces then add to a heavy bottom saucepan with the remaining chutney ingredients. Place over a very low heat with the lid on for around 1 hour or until its thickened nicely. Store in a clean sealed container.Mix the luke warm water with the yeast & olive oil. Leave for around 10 mins until slightly bubbly.Meanwhile, Place the flour and salt in a large mixing bowl. Make a well in the middle then add the water & yeast mix.



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