Place the dry yeast with the 150ml of warm water. Stir and set aside and leave for 10 minutes in a warm place to activate.
Next, Place the rest of the dry ingredient in a large mixing bowl.
Pour the yeast water over the flour mix and add the rest of the water (300ml).
Knead dough for approximately 5-8 minutes until it become smooth and elastic.
Cover with cling film or alternately a damp cloth and let prove for 45 minutes in a warm place.
Knock back and transfer on a work surface. Divide dough into 140g pieces or similar pieces. Roll each piece into a smooth ball and arrange on a deep 10inch baking tray, space of about 2cm each other to let them link together while the last proving and baking.
Leave them to proof for 30-50 minutes. Dredge with a little extra flour.
Preheat the oven to 220° C (425° F - gas 7). Place into the oven and bake for 15-20 minutes.
Allow to cool on a wire tray and use within a day to keep the freshness of the Blaa’s.
