Belfast bap

Method

Mix flour, salt, sugar and yeast in a large bowl. Make a well in the centre and pour in warm water and oil, then mix until a soft dough forms. Knead for 10 minutes until smooth and elastic. Place in an oiled bowl, cover and leave to rise for 1 hour until doubled. Divide into 8 equal pieces and shape into oval baps, pressing down gently in the centre with your thumb to create the characteristic Belfast indentation. Place on a floured baking tray, cover with a damp cloth and prove for 45 minutes. Dust with flour and bake at 220C for 18-20 minutes until golden and hollow-sounding when tapped underneath.