#1 Speedy Spiced Flatbreads
1. Place the flour, baking powder, salt and yoghurt into a bowl. Use a spoon to combine the ingredients then tip it out onto a floured surface and knead to bring everything into a smooth dough. Return to the bowl and cover with cling film until needed.
2. Melt the ghee in a medium pan over a medium heat. Add the coconut, almond and pistachios and spices to the pan. Toast until you can smell the spices and the nuts have browned slightly.
3. Divide the dough into 6 equal balls. Stretch hem into discs about the size of your palm. Add a little of the filling to the centre of the dough and fold the dough back around the filling. Flour your surface again and roll the dough out into circles about 2mm thin. Cover with a clean kitchen towel.
4. Put a griddle pan over a high heat and preheat until smoking hot. Cook one or two at a time in the pan for 2-3 minutes until the bread puffs up in places and you get black grill marks. Flip and do the same on the other side. Then keep warm in another clean kitchen towel.
Makes six flatbreads with leftover filling.
#2 Gluten-Free Bread
1. Grease a loaf tin with the 1 tbsp of butter.
2. In the bowl of a stand mixer combine the flour and xanthan gum. Add the yeast and the caster sugar to one side of the bowl and the salt to the other side. Pour the milk, butter, vinegar and egg whites into the bowl and start mixing with the paddle attachment of the stand mixer. Mix for a few minutes, until combined into a smooth mix, but don’t knead.
3. Spoon the batter into the prepared loaf tin. Grease some cling film and lay it over the top. Leave for 45 minutes, or until the batter is just beginning to dome out of the top of the tin. Preheat the oven to 190ºC.
4. Peel away the cling film and place the loaf in the oven. Bake for 50-55 minutes until golden brown on top. It should come out of the pan easily. Leave to cool on a wire rack for an hour, then eat warm or save.
Makes one loaf.
#3 Basic White Bread
1. Tip the flour into the bowl of a stand mixer and add the yeast to one side of the bowl and the salt on the other side. Start to combine using the dough hook attachment, then begin pouring the water into the bowl. Keep pouring and mixing until you have a wet but combined dough.
2. Knead the dough at a medium speed for 10 minutes, until the dough is smoother and comes away from the sides of the bowl. Keep adding a little flour if the dough continues to be sticky. Shape into a ball and place it back into the bowl. Cover with cling film and leave to prove for an hour or until it’s doubled in size.
3. Scoop the dough out of the bowl and onto the work surface again. Use both hands under the dough to pinch the bottom so that the top smooths out. Keep turning and pinching to get a ball that is smooth and round. Place the dough into a heavily floured proving basket and cover with greased cling film. Prove for another hour.
4. Preheat the oven to 200ºC. Tip the bread out onto a lightly floured baking tray. Place the baking tray with the bread onto the middle rack and bake for 40 minutes, until the crust is a deep golden brown and it sounds hollow when tapped on the bottom. Leave the loaf to cool on a wire rack for at least an hour before digging in!
Makes one loaf.