An unbelievably moreish beer accompaniment and much more interesting than olives. This recipe makes a lot of dough and hence more dough balls than you think you will need, but don’t be fooled, they will all magically disappear.
For the dough balls:
250g strong white flour
1x 7g sachet dried yeast
1 tsp caster sugar
180ml warm water
large pinch of salt
olive oil (not extra virgin) for frying
For the salsa:
2-3 large very ripe tomatoes, seeded & roughly chopped
1 handful fresh coriander, leaves & stalks, finely chopped
1 fat clove of garlic, finely chopped
1 red chilli, seeds in or out, finely chopped
½ red onion, finely chopped
2 juicy limes
1 tsp sugar
Salt to taste
Mix the yeast, sugar, salt and flour in a large bowl. Add the water and mix with a knife until it gets thick and lumpy. Start mixing with your hands until you have smooth dough. Remove the dough from the bowl and knead for 5 to 10 mins until the dough is smooth and elastic. Cover it with cling film and leave to rest in a warm place for 15 minutes.
In a clean bowl, mix the tomatoes, coriander, garlic, onion, chilli and sugar and squeeze in the juice of the 2 limes. Add salt to taste and set aside for 10 minutes to allow the flavours to mingle.
Heat 2cm olive oil in a frying pan. Pinch off small lumps of dough and shape in your hands to make small thin dough discs approx the size of a £2 coin and ½ cm thick.
Fry the dough balls in batches until golden turning once. The dough balls tend to puff up a little, flatten in the pan with a spatula as you fry so they stay flat. Drain on kitchen paper, sprinkle with the Maldon salt and serve immediately with the salsa.