Breads

Original recipe makes 5 Ingredients 1 cup lukewarm water 1 Tbsp sugar 2 tsp active dry yeast 7 grams (or 25% less instant yeast powder) 3 cups plain all-purpose flour 1 tsp salt 1/3 cup plain yogurt or oil Directions Add the water, sugar, and yeast to a small bowl, mix well and then allow it to stand for between 5-10 minutes for the yeast to activate. It should froth up and become quite bubbly during this time. Combine the sifted flour and salt in a large bowl. Add the yeast mixture and yogurt to the bowl, mix into a rough dough, and then knead for around 10 minutes until you have a smooth, elastic dough. When poked with a finger, the dough should bounce back again – if it doesn’t, knead it a little longer. Form the dough into a rough ball and cover lightly with oil, then place back in the bowl. Cover the bowl with a kitchen towel or cling film and place it in a warm place to prove for between 45 minutes to an hour. During this time, it should double in size. Preheat the oven as hot as it will go. Divide the dough into 5 pieces, shape each piece into a ball, and roll flat. Dimple the dough all over with your fingers to make more space for topping and to prevent the dough from puffing up too much. Top the dough with your toppings and transfer to the over for 5–6 minutes. Notes Feel free to season the dough as preferred depending on the recipe; Italian seasoning, za’atar, garlic, and onion powder, etc. To use instant yeast instead of active dry yeast, reduce the amount by 25%

It’s not traditional but it is super fast and tasty. This takes about 15 minutes to make and the yoghurt makes it fluffy and light. Check out this recipe for something more traditional. Ingredients Self raising flour Greek yoghurt Salt Butter / oil Directions Mix the self-raising flour and yoghurt in a bowl. You want a dough consistency. Add flour if it’s too sticky and yoghurt if it’s too dry. Add a pinch of salt. Cook on medium-high heat in butter or oil. Feel free to add garlic, herbs, etc.

Original recipe Makes 2 baguettes Ingredients 50ml warm water 1.5 teaspoons active dry yeast 450 g bread flour 2 teaspoons kosher salt 285 ml cool water (you may not need all of the water additional flour, for dusting Directions Measure the warm water in a small bowl and sprinkle the yeast on top. Set aside and allow the yeast to dissolve and become foamy. Measure the bread flour into a large bowl and stir in the salt. Make a well in the center of the flour mixture, and stir in the dissolved yeast. Add the cool water, a little at a time, while stirring, just until a stiff, shaggy dough (watch the video below to see what this should look like) has formed (you may not need to use all of the water). Cover the bowl with plastic wrap and allow it to rest for 30 minutes. Transfer the dough to a lightly floured work surface, and gently press it into a rectangle and fold into thirds. Turn 90 degrees and repeat. Place the dough in a large oiled bowl, and cover with plastic wrap. Allow it to rise in a warm place until doubled in bulk (about 1 to 2 hours). Divide the dough into 4 equal portions, and shape each one into a long loaf (about 15-inches long and 1 1/2-inches in diameter), with pointed ends. Place the loaves on a floured towel, cover with oiled plastic wrap, and allow to rise until doubled in bulk (about 30 to 45 minutes). Preheat the oven to 450 degrees F, and place a pan of water on the bottom rack. Uncover the baguettes and transfer to lightly greased baking sheets. Sprinkle with flour, and make 4 elongated slashes down each one with a lame, razor, or sharp knife. Bake the breads until crusty and brown (in my oven this takes around 35 to 40 minutes). The baguettes should give a hollow sound when tapped. Notes This is best eaten on the same day To store, wrap in tinfoil and leave at room temperature

Original Recipe Ingredients 1 Banana 1 Egg Enough almond meal for correct pancake batter consistency (or oat bran, or any sort of flour) Baking powder (about 1/2 tsp) To serve Maple Syrup Butter Directions Mix everything together Cook on medium high heat Serve smothered in maple syrup or butter I also like to put blueberries in my muffins.

Original Recipe Makes 4 large naan. Approx 2 hours For a super quick and tasty version of this recipe check out the two ingredient version. Ingredients 375 grams all purpose flour (2 + ½ cups) 1 tsp instant yeast 3/4 cup water 1/4 cup plain yogurt 15 grams vegetable oil 1/2 tsp sugar 1/2 tsp salt For the garlic topping: 2 tablespoons butter, melted 2 teaspoons garlic, minced 1 teaspoon parsley, finely chopped Directions Dough: ...