500g white wheat flour 1 tbsp milled golden flaxseed 300ml warm water 1 tsp salt 1 tbsp vegetable oil 1 tbsp sugar 1 sachet bread yeast 1 medium red onion 1 tsp toasted sesame oil 1 tsp yeast extract 1 tsp dried (or fresh finely chopped) oregano
Method:
Mix salt into warm water in large bowl. Add vegetable oil, stir, then fold in flour, flaxseed, sugar and sachet of yeast.
Knead for 5 mins on a floured board, or a bread machine. Leave to stand for an hour, covered in a warm, draught free place.
Meanwhile chop onion, mix with sesame oil and soften, either sauté on hob or in microwave, and leave to cool.
Knock back the dough and knead for another 5 mins fold in the onions, divide the dough into 12 balls and place evenly on greaseproof paper covered baking sheet.
Mix a teasp of yeast extract with 1 tsp warm water and drizzle over the dough balls then sprinkle them with dried oregano.
Place in an oven that is slightly warm for about half an hour then turn heat up to 220°c and bake for 20 mins.
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