Ingredients

Method

• 200 g spinach
• 2 cups lukewarm water
• 720 g flour
• 10 g instant yeast
• 3 T brown sugar
• 1 T salt
• 1⁄4 cup canola oil
For the anchovy paste butter:
• 2 T Woolworths anchovy paste
• 100 g butter, softened
• 10 g Italian parsley, finely chopped

Method

Ingredients

1. Place the spinach and ½ cup water in a blender and blend to make a purée.

2. In a bowl, combine the flour, yeast, sugar and salt and stir. Add the oil and pinch in with your fingers until all the oil is evenly distributed. Make a well in the centre of the mixture and gradually add the spinach purée and remaining water, stirring with a metal spoon, until a shaggy dough forms. Combine thoroughly with your hands until it becomes more pliable.

3. Turn out the dough onto a floured surface and knead for 5 minutes, or until smooth and slightly firm to the touch but not hard. Transfer to a clean, lightly oiled bowl and cover with a tea towel. Set aside in a warm place and prove until doubled in size, about 1 hour.

4. Flour the work surface again, turn out the dough and flatten it slightly. Cut into 12 equal squares or circles, cover with a tea towel and prove for a further 20 minutes.

5. To make the anchovy paste butter, combine all the ingredients in a bowl and chill until needed.

6. Place the rostile ona grid over medium-hot coals and braai for approximately 6 minutes on each side until golden and cooked through. Serve immediately with the butter.

Cook's note: Substitute the anchovy paste with Woolies’ smoked cod roe paste for an umami explosion.

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Photography: Myburgh Du Plessis
Food assistant: Lerato Motau