Seeded Mini Ciabatta Rolls With Feta Dip

• 1/8 oz dried yeast
• 4 3/4 cups all-purpose flour
• 2.5 oz pumpkin seeds
• 2.5 oz sunflower seeds
• 1 1/2 tsp salt
• 10.5 oz feta cheese
• 4 tbsp plain yogurt
• 1-2 None red chilies, deseeded and cut into rings, few rings reserved for garnish
• 8 sprigs thyme, chopped, few leaves reserved for garnish

1. Dissolve the yeast in 2 1/8 cups very cold water. Mix together the flour, seeds and salt, add the yeast water and stir with a wooden spoon to make a soft dough. Place the dough in a bowl at least twice its size, cover with plastic wrap so it is airtight, and leave at room temperature for 4 hours or refrigerated for at least 12 hours.
2. Preheat the oven to 400u0b0F. Turn the dough out onto a floured work surface and shape into 8 rolls. Place on a baking sheet lined with parchment paper and bake for about 25 mins.
3. To make the dip, mix together the feta, yogurt, chili and thyme and season to taste. Slice open the cooked rolls and serve with the dip. Garnish with the reserved chili and thyme.

yeast, flour, pumpkin seeds, sunflower seeds, salt, feta cheese, yogurt, red chilies, thyme

Taken from recipes-plus.com/api/v2.0/recipes/19243 (may not work)