by
Paul
Benhaim
110 g hemp flour
215g wholemeal flour
40g olive oil
10 g sea salt
425g water
24g yeast
Pinch chilli powder
1/2 tsp ground cumin
1 tsp oregano
70g onions, chopped 60g tomato puree
For tomato mix, add together:
110ml water
120g tomato puree
70g organic sun-dried tomato
50g hulled hemp seeds
Soak for two hours
Make a dough with all ingredients except tomato mix. Knead well
for five minutes and leave for two hours. Cut into approx. 270g
pieces and roll them to a 170mm (7") xlSOmm (5") rectangle.