- Serves: 8
- Cook Time: 25 minutes
- Prep Time: 15 minutes
- Effort: easy
- olive oil
- 450 g plain flour, plus more for dusting
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 125 g chedder or parmesan cheese, grated
- 400 ml buttermilk
1. Preheat the oven to 230C/gas 8. Brush a Swiss roll tin or baking tray generously with olive oil.
2. Sieve the plain flour and the bread soda into a large bowl, add the salt and 50g of grated cheese and mix with your hands.
3. Make a well in the centre and pour in most of the buttermilk. With your hand stiff and your fingers spread out like a claw, start mixing the flour into the buttermilk using a circular motion. Add the remaining buttermilk and keep mixing like this until you have soft dough. Do not knead it but work it very gently to bring it together.
4. Transfer to a floured surface and roll out to about 35x20cm. Sit on the oiled baking tray and brush the top with some more olive oil. Sprinkle with the remaining cheese.
5. Cook in the oven for 18-25 minutes, depending on how thick it is. Turn the oven down to 200C/gas 6 after 10 minutes. When cooked it should feel firm in the centre and be gorgeous and golden brown.
6. Transfer it to a wire rack and cool for a couple of minutes. Cut into squares and serve.
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