I was asked to make a bread for Spyros, a friend in Cyprus; he loved sunflower seeds so I came up with this. I hope you like it. It will last longer if the butter is omitted, but it gives it a richer flavour
Put the flours, salt, yeast, butter (if using) and water into a large bowl and mix to a soft pliable dough (add a little extra water if necessary).
Tip out onto a lightly floured surface and knead for 5–6 minutes until you have a very smooth dough, then put the dough back in the bowl and leave to rest for 1 hour.
Line a baking tray.
Incorporate the sunflower seeds into the dough, then shape the dough into a ball and flatten with your hands.
Using a knife, make vertical slashes around the sides of the dough, from top to bottom, then roll the dough in any remaining seeds.
Put onto the baking tray and leave to rise in a warm place for 1 hour.
Preheat the oven to 220°C/425°F/gas mark 7.
Bake the loaf for 30 minutes until golden brown, then transfer to a wire rack to cool.
These breads have been spotted in bakeries around the Middle East, Greece and in the tombs of the Pharoahs. The rings can be cut open and filled with cheese and onion, to make a great snack.
This bread is definitely a meal on its own – serve it as a sandwich, sliced thinly, filled with roast garlic lamb and salad leaves with a lemon dressing. It also makes a great accompaniment to a thick soup topped with cheese. You need to start this bread the day before.
The ancient Egyptians used to bake their bread in cone-shaped terracotta pots and this is the updated version, although the herbs and onions are authentic ingredients. This bread is particularly good for dinner parties – the little pots are very eye-catching and you could even try painting them for extra effect.
A traditional Arabic bread that has been made for over 3,000 years. Originally it was made with a sour culture in place of yeast and baked on olive domes set over fires.
Put the flour, salt, sugar, butter, yeast, a dash of vanilla essence, the orange and lemon zests and eggs into a bowl and blend with a little milk just to bring the ingredients together.
Slowly add the rest of the milk, mixing with your hands, until you have a soft dough.
Tip the dough out onto a lightly floured surface and knead for a few minutes.
Put the dough back in the bowl and leave to rise for 1 hour.
Line two clean flowerpots or tins with silicone paper.
Incorporate the sultanas and almonds into the dough, then divide the dough into two and shape each piece so that it fits into the flowerpots or tins.
Leave to rise for 1 hour.
Preheat the oven to 200°C/400°F/gas mark 6.
Bake the flowerpots or tins in the oven for 25–30 minutes until golden brown, then turn out onto a wire rack to cool.
When cooled, top with a water icing made from lemon zest, icing sugar and water.