This recipe was a hit when I tried it (I found it on Green Cooking Blog, but there are many versions around). I modified it a bit, to make them tastier, using more olive oil and a bit less water. They are very versatile, I added poppy seeds this time, but I also stuffed a small piece of cheese in the middle, you can add pieces of cooked vegetable… They are also really nice to dip in sauces, or hummus!
What you need:
300 g of flour, or a mix of specialty and normal flour
1 tea spoon of salt
1 sachet of dried yeast
180 mL of warm water, 20 mL of olive oil
2-3 table spoons of poppy seeds seeds (optional)
32 small Gruyere, mozzarella or cheddar cubes (1cm*1cm*1cm maximum!)
Oven preheated at 190ºC, food processor with dough hook, tray lined with parchment paper, humid clean clothe, sharp knife.
How to proceed:
Add the flour, dried yeast salt in the food processor, mix contents. Add the warm water and oil to the mix, and seeds if desired.
Kneed the dough with processor for about 5 minutes, the dough will be elastic and easy to handle, and will come off the walls of the processor.
Roll the dough on the lined tray roughly as a cylinder about 5 cm in diameter.
Cut it in the middle, then again each piece in two, until you are left with 32 roughly equal pieces.
Roll each piece into a ball. You can add a piece of cheese in the middle of each ball or only in some for a surprise!
Put the dough balls separated from each other, and cover with the humid clothe.
Leave to raise about 30 minutes in a warm place.
When the dough balls have well rise, put the tray in the oven for about 12 minutes, checking that they are lightly browned.