Put the flour into a large bowl, add all the other ingredients except the yeast, water and eggs and mix together briefly.
Dilute the yeast in a little warm water and add to the mixture.
Slowly add the remaining warm water, mixing it in as you do, until you have a soft dough consistency.
Tip the dough out onto a lightly floured surface and knead until you have a pliable dough.
Put the dough back in the bowl and leave to rest for 1 hour.
Line a baking tray.
Divide the dough into two and roll into strips.
Plait the strips together, put on the baking tray and leave to rise in a warm place for 1 hour.
Preheat the oven to 200°C/400°F/gas mark 6.
Brush the top of the bread with eggwash and place the coloured eggs along the top of the bread.
Bake for 25 minutes, then transfer to a wire rack to cool.
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Vind ik leuk: Vind-ik-leuk Aan het laden...
Grind the mastika with a mortar and pestle to a smooth powder.
Put the flour, salt, yeast, olive oil and water into a bowl and mix together for 3 minutes.
Add the mastika powder to the dough, then tip the dough out onto a lightly floured surface.
Using your fingers and the heel of your palm, knead for 5 minutes, then put the dough back in the bowl and leave to rise for 1 hour.
Meanwhile, put the sesame, caraway and black cumin seeds into a bowl and pour over just enough warm water to cover.
Leave for 20 minutes – this balloons the seeds and releases their flavours.
Line a baking tray.
Tip the dough out onto your floured surface and divide into two pieces.
Flatten each piece into an oval shape, 2.
5–5 cm/1–2 inches thick, and turn them in the seed mixture until the dough is completely covered, top and bottom.
Put onto the baking tray and leave to rise for 1 hour.
Preheat the oven to 220°C/425°F/gas mark 7.
Using your finger, press holes over the top of the dough, then bake the loaves for 25 minutes until golden brown.
Transfer to a wire rack to cool.
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Vind ik leuk: Vind-ik-leuk Aan het laden...
Put the flour, salt, olive oil and yeast into a bowl and slowly add enough water just to bring the ingredients together.
Mix for 3 minutes, then tip out onto a lightly floured surface and knead for 5 minutes.
(If you are using a food mixer, use the hook and mix for 5 minutes in total.
) Put the dough back in the bowl and leave to rise for 1 hour.
Line a baking tray.
Add the cheese and dried mint to the dough and shape into a sausage.
Taper the ends and place on the baking tray to rest for 1 hour.
Preheat the oven to 220°C/425°F/gas mark 7.
Cut diagonal slashes across the top of the dough and dust with flour.
Bake for 25–30 minutes until golden brown, then transfer to a wire rack to cool.
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Vind ik leuk: Vind-ik-leuk Aan het laden...
Grind the mastika and mechlebe with a pestle and mortar to a smooth powder.
Put the flour, salt, yeast, olive oil and water in a large bowl and blend together.
Add the mastika and mechlebe powder and knead for 5 minutes, then leave the dough in the bowl to rest for 1 hour.
Tip the seeds into a large bowl and pour a little warm water on them just to dampen them.
This will also balloon the sesame seeds and release their juice.
Line a baking tray.
Tip the dough out onto a lightly floured surface and shape into a ball.
Drop the dough into the dampened seeds and turn until covered in the seeds, then place the dough on the baking tray and leave to rise for 1 hour.
Preheat the oven to 220°C/425°F/gas mark 7.
Using a knife, make a cut around the middle of the ball and two on top.
Bake in the oven for 30 minutes until golden brown, then transfer to a wire rack to cool.
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Vind ik leuk: Vind-ik-leuk Aan het laden...
Put the flour into a large bowl and add the salt and oil.
Dilute the yeast in a little warm water and add to the mixture.
Slowly add the warm water, folding it in with your hand until the dough becomes pliable.
Tip the dough out onto a lightly floured surface and knead for 5 minutes, then put the dough back in the bowl, cover and leave for 1 hour in a warm place.
Line a baking tray.
Divide the dough into two pieces and divide half the olives, onions and coriander between each piece.
The dough will now be bulging.
Mould each dough into a round shape and press firmly down.
Sprinkle each lightly with flour and mark a cross in each one, then put them on the baking tray and leave in a warm place for 1 hour.
Preheat the oven to 220°C/425°F/gas mark 7.
Bake the loaves for 30 minutes until golden brown, then transfer to a wire rack to cool.
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Vind ik leuk: Vind-ik-leuk Aan het laden...
Put all the ingredients except the eggwash and sesame seeds into a bowl and mix well, then, using your hands, knead for 5 minutes until you have a pliable dough.
Preheat the oven to 220°C/425°F/gas mark 7.
Line a baking tray.
Tip the dough out onto a lightly floured surface and, using a rolling pin, roll out until it is wafer thin – about 2–3 mm/1⁄8 inch thick.
Use plenty of flour, but brush it off afterwards.
Cut the dough into random shapes, place on three baking trays, brush each one with eggwash and coat the top with sesame seeds.
Bake for 20–30 minutes until dark brown, then serve immediately.
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Vind ik leuk: Vind-ik-leuk Aan het laden...
Put the flour, oil and salt into a large bowl and slowly mix in the water until a dough is formed.
Knead until smooth, then cover the dough with a clean cloth and leave for 20 minutes.
Meanwhile, make the filling.
Heat the oil in a frying pan and add the cumin seeds and chillies.
Fry, stirring, for 1 minute, then add the coriander and sultanas and mix well.
Cook gently, stirring now and then, for 5 minutes, then put to one side.
Divide the dough into small balls and lightly coat each ball with flour.
Roll each ball out on a lightly floured surface to form thin, flat breads, or parathas, about 5–10 cm/2–4 inches across.
Heat a griddle pan until hot.
Brush a paratha with a little oil and place on the griddle.
Add 2–3 tablespoons of the filling into the middle of the paratha and fold over to enclose.
Once the paratha has cooked underneath, turn it over and cook the other side until golden brown.
Repeat the process with the remaining parathas.
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Vind ik leuk: Vind-ik-leuk Aan het laden...
Line a baking tray.
Put the flour, salt and yeast into a bowl and add enough water to make a soft, but not sloppy dough.
Add the seeds, then divide the dough into three pieces, put on the baking tray and leave to rest for 1 hour.
Turn the dough out onto a lightly floured surface and, using a rolling pin, flatten each piece into a circle, 25.
5 cm/10 inches in diameter, and leave to rest for 5 minutes.
Heat a frying pan to a medium heat and add a splash of olive oil.
Shallow-fry each naan until browned on both sides, then set aside to cool slightly before serving.
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Roll out the puff pastry on a lightly floured surface to about 1 cm/1⁄2 inch thick and brush with beaten egg.
Sprinkle with paprika and coat generously with the Parmesan.
Fold one third in and then fold the remaining dough on top and rest the pastry in the fridge for 30 minutes.
Repeat this twice more.
Preheat the oven to 200°C/400°F/gas mark 6.
Line a baking tray.
Roll out the dough to 1 cm/1⁄2 inch thick and cut into long strips.
Twist each strip in opposite directions to create a spiral effect, then place on the baking tray and bake for 15 minutes.
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Vind ik leuk: Vind-ik-leuk Aan het laden...
Put the flour, salt, yeast and olive oil into a bowl and mix together.
Gradually add the water (you probably won’t need all of it) and mix until all the flour has been incorporated from the sides of the bowl.
Tip the dough out onto a lightly floured surface and knead for 5 minutes.
Return the dough to the bowl and leave to rest for 30 minutes.
Preheat the oven to 220°C/425°F/gas mark 7.
Line a baking tray.
Rip the dough into hand-sized pieces and roll each out into thin strips about 25.
5 cm/10 inches in length.
Moisten your hands a little and roll each strip in sesame or poppy seeds, then place on the baking tray.
Bake for 20 minutes until golden brown.
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Vind ik leuk: Vind-ik-leuk Aan het laden...
Home recipes Pagina 1152
