Serves 6
30g fresh lime zest
350g bread flour
250g fine semolina
1 tsp dried yeast powder
Pinch of salt
100g crushed roasted almonds, to serve
100ml honey, gently warmed, to serve
50g butter, to serve
Soak the zest in 1 litre warm water for a few minutes. In another bowl, sieve the flour, semolina, yeast and salt together, add the zesty water and mix with an electric hand blender for about 1 minute, until really smooth. Cover with a clean cloth and leave to stand in a warm spot for 90 minutes, until the volume has doubled.
Brush a heavy-based, nonstick frying pan liberally with vegetable oil and place on a medium heat. Using a small ladle, pour a circle of dough, about 12cm