Prep 25minBake 25minMakes about 12

Often gluten-free muffins have little substance – they lack not only flavour but also texture. These ones however, thanks to a clever combination of gluten-free flours, along with three forms of coconut and loads of fruit, will not disappoint. They are also dairy-free.

Ingredients

200g (1⅓ cups) brown rice flour
40g (¼ cup) quinoa flour
30g (¼ cup) arrowroot
1 tablespoon gluten-free baking powder
2 teaspoons ground cinnamon
135g (¾ cup) coconut sugar
75g (¾ cup) desiccated coconut
200g frozen mixed berries, such as raspberries, blackberries and blueberries (see Baker's Tips)
2 eggs, at room temperature
160ml (⅔ cup) coconut milk
80g coconut oil, melted and cooled slightly
2 teaspoons apple cider vinegar
2 teaspoons natural vanilla extract or essence
2 large (about 200 g each) ripe bananas
extra thawed frozen and/or fresh berries (optional), to decorate
icing sugar (optional), to sprinkle

Topping
25g (¼ cup) flaked coconut
2 tablespoons coconut sugar

Method

1. Preheat the oven to 190ºC (170ºC fan-forced). Line 12 x 80ml (⅓ cup) muffin tray holes with muffin paper cases.
2. Sift together the flours, baking powder and cinnamon into a large mixing bowl. Stir in the sugar and desiccated coconut. Gently stir in the frozen berries.
3. Use a fork to whisk together the eggs, coconut milk, coconut oil, vinegar and vanilla until well combined. Mash the bananas and then stir them into the egg mixture. Add to the flour mixture and use a spatula or large metal spoon to fold together until just combined, being careful not to break up the berries. Spoon the mixture into the paper cases, dividing evenly.
4. To make the topping, combine the coconut and sugar and sprinkle over the muffins.
5. Bake for 25-30 minutes or until the muffins are golden and cooked when tested with a skewer. Cool for 3 minutes in the tin, then transfer to a wire rack. Serve warm or at room temperature topped with the extra berries and dusted with icing sugar, if desired.

This recipe is from Anneka's SBS Food online column Bakeproof: Gluten-free baking. Click here for more Bakeproof columns and recipes.

Photography by Alan Benson.

Prep 30min (+1.5hr cooling time)Bake 1hr 10minMakes 1

This bread is almost the complete opposite of most commercially made gluten-free breads - wonderfully substantial (it won’t ‘dissolve’ in your mouth), moist and flavoursome without containing any gums. The key is the inclusion of psyllium husks and chia seeds to give the dough flexibility and structure in the absence of gluten. It’s great fresh, but toasting really brings out the nuttiness of the flours used.

Ingredients

150g (1 cup) sorghum flour
75g (½ cup) millet flour
70g (½ cup) brown rice flour
65g (½ cup) sweet (glutinous) rice flour
90g (½ cup) fine polenta
1½ teaspoons fine sea salt
625ml (2½ cups) lukewarm water
7g (1 sachet) instant dried yeast
2 tablespoons honey
2 tablespoons light olive oil, plus extra to grease
25g (⅓ cup) psyllium husks
50g (¼ cup) chia seeds
2 tablespoons sesame seeds, to coat and sprinkle 

Method

1. Combine the sorghum, millet, brown rice and sweet rice flours, polenta and salt in a large bowl.
2. Combine 60 ml (¼ cup) of the lukewarm water, yeast and 1 tsp of the honey in a small dish and whisk to combine with a fork. Set aside in a warm, draught-free place for 5 minutes or until frothy.
3. Meanwhile, use a balloon whisk to whisk together the remaining 560 ml (2¼ cups) luke warm water, remaining honey, olive oil, psyllium husks and chia seeds until evenly combined. Set aside for 3 minutes or until the mixture thickens slightly.
4. Whisk the yeast mixture into the psyllium husk mixture. Add to the dry ingredients and use a wooden spoon to mix to a soft, slightly sticky dough.
5. Cover the bowl with plastic wrap and set aside in a warm, draught-free place for 1½ hours or until risen slightly and is spongy in texture.
6. Grease a 11.5 cm x 21 cm (base measurement) loaf tin with a little extra oil and sprinkle with 1½ tbsp of the sesame seeds to coat lightly. Turn the dough onto a bench top, shape into a 20 cm log and place in the greased tin. Brush the top with a little water and sprinkle with the remaining sesame seeds. Cover with plastic wrap and set aside and place in a warm, draught-free place for 1 hour or until well risen.
7. Preheat the oven to 200°C (180°C fan-forced).
8. Use a sharp knife to cut 4 diagonal slits across the top of the loaf. Bake 1 hour and 10 minutes or until golden, cooked through and sounds hollow when tapped on the top.
9. Turn the loaf out onto a wire rack and set aside to cool completely - this will take about 1½ hours) before slicing.

This recipe is from Anneka's SBS Food online column Bakeproof: Gluten-free baking. Click here for more Bakeproof columns and recipes.

Photography by Alan Benson.

Prep 5 days

A practical, step-by-step guide with tips, tricks and timelines to making your own sourdough starter and baking with it.

This method is logical and simplified for beginner bakers to follow (and expert bakers to hone). While the process of making this starter is a little lengthy (at least 5 days) it isn’t difficult, if you follow the steps and take note of my tips.

The detailed steps are below, but here is a nifty quick reference to keep you on track:

Day 0
125g flour + 125g water, stand for 48 hours
↓ ↓
Day 2
1st feeding: 125g starter + 125g flour + 125g water, stand for 24 hours
↓ ↓
Day 3
2nd feeding: 125g starter + 125g flour + 125g water, stand for 24 hours
↓ ↓
Day 4
3rd feeding: 125g starter + 125g flour + 125g water, stand until doubled in size (8—24 hours)
↓ ↓
Day 5
If not doubled in size, feed every 12 hours until doubled in 8 hours or less
↓ ↓
Use 'active' starter OR store at room temperature or in fridge.

 

Sourdough starter method - Day 0

A young starter is quite sensitive so when establishing your sourdough starter it is important to follow the process (measuring the flour and water accurately, feeding at the suggested times, etc.) But once mature and strong, it will have more flexibility and will be more resilient to changes so don’t worry too much if you occasionally miss a feeding by a day or so or if your quantities are slightly out - just get back on track as soon as you can and your starter will bounce back.

 

Ingredients

Starter

125g organic wholemeal flour (see Baker’s Tips #1 and Variations)
125g bottled water, at room temperature (see Baker’s Tips #2 and #3)

To feed the starter

unbleached organic plain flour (see Baker’s Tips #1)
bottled water, at room temperature

 

Method

Day 0

1. Place the wholemeal flour and water in a medium bowl and stir until well combined.
2. Weigh a clean, dry jar with a lid that you are going to store your sourdough starter in and note the weight down (see Baker’s Tips #4).
3. Transfer the flour mixture to the jar, seal and set aside in a warm draught-free place (see Baker’s Tips #5) for 48 hours (see Baker’s Tips #6).

After 12 hours (see images, jar 1, from left), there won’t be much change in your mixture although a few bubbles may start to appear through the side of the jar.

After 48 hours (see images, jar 2, from left), the starter may have risen just a little and a dark skin would have formed. There may be a few bubbles on the surface and also noticeable through the side of the jar – but not always. Proceed to the first feeding.

If you don't see these signs, set aside for another 24 hours – if there are no signs of activity by then, just continue with the first feeding. The aroma will be quite unpleasant.

 

Variations

Rye sourdough starter: replace the wholemeal flour with 100g rye flour (and feed with unbleached organic plain flour).
White sourdough starter: replace the wholemeal flour with 125g unbleached plain flour (and feed with unbleached organic plain flour).

 

Baker's Tips

#1. In my experience, I’ve had the best results with starting a sourdough starter with organic wholemeal flour and then switching to unbleached organic plain flour for feeding until it is established. Once mature, you can then just switch to regular plain flour or bread flour for feeding, or even occasionally feed it with wholemeal flour again to add a little ‘nuttiness’ to its flavour.

#2. Use bottled water (or water that is filtered and has been allowed to stand uncovered for at least 4 hours for the chlorine to dissipate) to give your sourdough starter the best possible chance of success.

#3. It’s a good idea to embrace measuring both your flour and water in grams when making and maintaining your sourdough starter. It is the most accurate way of measuring and will give you the best possible chance of success.

#4. A sourdough starter can be mixed and kept in a non-reactive container such as a glass jar. Look for one that has straight sides and a reasonable sized mouth to make mixing easy. This starter recipe will need a jar that has a capacity of at least 1 litre (4 cups) and, before making your starter, ensure that it is very clean and dry. It’s a good idea to note the weight of your jar so that it is easy to calculate how much sourdough starter you need to remove and discard every time you feed it.

#5. The ideal temperature for proving sourdough starter is between 21°C-23.5°C (70ºF-74ºF). Don’t be tempted to keep the starter at higher temperatures to accelerate the process as it won’t necessarily mean you will get a better result. Higher temperatures can encourage more ‘bad’ bacteria to grow than the ‘good’ ones, which will ultimately ruin the starter. If your kitchen is cold, I find placing it under the stove rangehood with the light on or on top of the fridge gives a warm (but not too warm), consistent temperature.

#6. After each feeding, it’s a good idea to mark the side of the jar with tape (or an elastic band) so you can see how much it grows in the specified time.

 

Sourdough starter method - Day 2

First feeding after 48 hours

1. Remove and discard all but 125g of the sourdough starter from the jar.
2. Add 125g plain flour and 125g water to the jar and stir well to combine.
3. Use a clean spatula to scrape the sides of the jar down to clean (see Baker’s Tips #7).
4. Seal the jar and set aside in a warm, draught-free place for 24 hours.

After the first feeding and rise, the starter would have risen slightly (up to 50%) (see images, jar 3, from left) and random bubbles will be visible on the surface as well as through the side of the jar indicating the wild yeast is active and starting the multiply.

 

Baker's Tips

#7. Make sure you scrape down the side of the jar after every feed – this will make it easier to see how much the starter has risen each time.

 

Sourdough starter method - Day 3

Second feeding after 24 hours

1. Remove and discard all but 125g of the sourdough starter from the jar.
2. Add 125g plain flour and 125g water to the jar and stir well to combine.
3. Use a clean spatula to scrape the sides of the jar down to clean.
4. Seal the jar and set aside in a warm, draught-free place for 24 hours.

After the second feeding and rise there will be more visible bubbles but they will be smaller and more uniform (see images, jar 4, from left). The aroma will be less pungent and a little sweeter.

 

Sourdough starter method - Day 4

Third feeding after 24 hours

1. Remove and discard all but 125g of the sourdough starter from the jar.
2. Add 125 g plain flour and 125g water to the jar and stir well to combine.
3. Use a clean spatula to scrape the sides of the jar down to clean.
4. Seal the jar and set aside in a warm, draught-free place until doubled in size (8-24 hours, depending on the strength of your sourdough).

After the third feeding and rise, the starter will become more vigorous and may rise by up to 100% in less than 24 hours (see images, jar 5, from left). Bubbles will be very evident on the surface as well as through the side of the jar. It will have a pleasantly sour, tangy, sweet aroma.

Sourdough starter method - Day 5

Depending on the strength of your sourdough and how quickly it ferments it may double in size in less than 24 hours. You may also notice that once it doubles it starts to lose volume and falls back on itself indicating that it needs regular feeding from this point.

If your starter has not doubled in 24 hours or less, continue the discarding and feeding process every 12 hours until it has the ability to double in size in 8 hours or less. When it does, it is now "active" and ready to use, or store in the fridge to be used at a later date (see Baker’s Tips #8).

 

Baker's Tips

#8. A young starter is quite sensitive so when establishing your sourdough starter it is important to follow the process (measuring the flour and water accurately, feeding at the suggested times, etc.) But once mature and strong, it will have more flexibility and will be more resilient to changes so don’t worry too much if you occasionally miss a feeding by a day or so or if your quantities are slightly out - just get back on track as soon as you can and your starter will bounce back.

 

What's that smell? Aroma changes in sourdough starter

When making and establishing a sourdough starter you will notice that the aromas it gives off change quite considerably from one day to the next. This is because the bacteria present is changing and ‘settling’.

To start, in the first day or so, it can smell quite foul but will mellow with subsequent feedings and over time the smell will become slightly tangy and sweet and then more sour. You will also notice once the sourdough starter has matured and is more stable, the aroma will become more consistent too.

The aroma will also change depending on where it is in the feeding cycle once established, mature and healthy; it will have a slightly sweet scent when first fed, and will become more sour as it stands and ripens ready for use.

 

Sourdough starters can be unpredictable

Remember all sourdough starters are different. There are so many things that can vary while making a sourdough starter (including the type of wild yeast and bacteria present, the temperature the starter is held at, etc.) and ultimately this will affect how long it takes for your starter to become mature.

Sometimes, a starter may seem to be on the right track and then, for whatever reason, it doesn’t progress at all. If yours doesn’t reflect the exact description above, don’t lose heart, be patient and keep repeating the feeding process every 12 hours until your starter reflects the Day 5 description before you move onto maintaining, storing and using it.

 

How to use your sourdough starter in your baking

To make sure your sourdough starter is strong and 'active' enough to use in baking, you will need to feed, maintain and store it. Click here to find out how.

Once your starter is ready to use, this Basic sourdough bread recipe is a well-tested recipe to begin your sourdough baking.

 

This recipe is part of Anneka's SBS Food Bakeproof: Sourdough online column. For more Bakeproof columns and recipes, click here.

Photography by Alan Benson.

Prep 1hr (+13hrs standing, 6.5—8.5hrs proving and 1hr cooling)Bake 35minMakes 2

This is a well-tested recipe to begin your sourdough baking. It's made with white flour but you can use spelt instead.

This recipe is one I have made many times with great results. Before you get started, read over my tips and tricks for making and baking sourdough bread.

It does take at least 24 hours from start to finish but time is what helps create a great loaf of sourdough. I have included some time variations throughout to allow the making of this sourdough fit more easily into your day. This dough is folded six times (not kneaded) with rests in between. Below is a timeline to help you map out your day of baking:

Feed your sourdough starter to get it active, 4–8 hours
↓ ↓
Make levain, stand 12 hours (overnight)
↓ ↓
Mix levain + dough, stand 1 hour
↓ ↓
1st folding, prove 30 minutes
↓ ↓
2nd folding, prove 30 minutes
↓ ↓
3rd folding, prove 30 minutes
↓ ↓
4th folding, prove 30 minutes
↓ ↓
5th folding, prove 30 minutes
↓ ↓
6th folding, prove 1 hour (or up to 4 hours)
↓ ↓
Cut into loaves, prove 1—2 hours
↓ ↓
Shape loaves, prove 2—3 hours
(OR prove 1 hour, then transfer to fridge for 12-14 hours)
↓ ↓
Bake at 240ºC for 20 minutes, then 220ºC for 15-20 minutes
↓ ↓
Cool (1 hour), slice, eat!

 

Ingredients

strong bread or pizza flour, for dusting

Levain

50g (2 tablespoons) active sourdough starter
80g (80ml/⅓ cup) lukewarm water
75g (½ cup) strong bread or pizza flour

Dough

500g (500ml/2 cups) lukewarm water
700g (4⅔ cups) strong bread or pizza flour, plus extra for dusting
2½ teaspoons fine sea salt 

 

Method

1. To make the levain, combine the sourdough starter, flour and water (see image 2) in a medium bowl and mix until well combined. Cover with plastic wrap and stand at room temperature overnight (12 hours). The levain should have expanded and be very bubbly (see image 3) when it is ready to use (see Baker’s Tips #1).
2. To make the dough, transfer the levain to a large bowl. Add half the water and use a balloon whisk or spatula to break up the levain until almost smooth. Stir in the remaining water. Sift together the flour and salt, add to the levain mixture and stir with a wooden spoon until combined and a very shaggy dough forms (see image 4). Cover the bowl with plastic wrap and set aside in a warm draught-free place for 1 hour.
3. Instead of kneading, you are going to stretch and fold the dough (see Baker’s Tips #2). To fold the dough, leave it in the bowl and pick up the top side of the dough, lift it up and fold it back on itself (see image 5). Turn the bowl a quarter turn and repeat three more times, turning the bowl after each fold. Cover with plastic wrap and set aside in a warm draught-free place for 30 minutes. Repeat this folding process five more times (which will be 6 foldings in total), resting the dough for 30 minutes between each time you fold (see Baker’s Tips #3). When you begin this process the dough will be loose and shaggy but will become less so as you continue to fold and rest. Once all six folding and resting processes have been completed, the dough will be very smooth, spongy and elastic (see image 6).
4. Once you have folded the dough a total of 6 times, cover and place in a warm draught-free place for 1 hour or until slightly puffed (see Baker’s Tips #4).
5. Gently turn the dough out of the bowl onto a well-floured surface. Being careful not to deflate the dough, use a sharp knife or a pastry scraper to cut the dough in half (see image 7). Use well-floured hands or a pastry scraper to shape each dough portion into a loose round. Cover each dough round with an upturned bowl (large enough so the dough has room to rise) (see image 8) and leave to rest on the bench for 1-2 hours or until well puffed.
6. Dust 2 clean, loosely-woven cloths or tea towels generously with flour and then use your fingers to rub the flour into the cloth (see images 9). Line two 22cm (top measurement) round dough proofing baskets or colanders with the cloths.
7. Dust the top of one of the dough portions with flour. Turn it over and then use a similar folding action in Step 3 to shape into a round loaf, pulling the edges of the dough into the centre so that the dough surface underneath is tight to help shape it, only folding 6 times to help retain as much air as possible (see images 10-11). Gently turn the loaf over again (so that the smooth surface is on top) and use the palms of your hands to shape and even the round, stretching the top surface of the dough towards its base (see image 12). Repeat with the remaining dough portion. Dust the top and sides of the loaves with a little more flour and then turn each, top-side down into your lined basket or colander (see Baker’s Tips #5). Loosely fold the overhanging edges of the tea towels over the dough.
8. Place each of the loaves in their baskets or colanders in sealed plastic bags (see Baker’s Tips #6). Set aside in a warm draught-free place for 2-3 hours to prove or until well risen (see Baker’s Tips #7) (see image 13).
9. Preheat the oven to 240ºC (220ºC fan-forced) (read tips here). Line two heavy baking trays with non-stick baking paper (see Baker’s Tips #8).
10. Gently turn loaves onto the lined trays. Use a very sharp knife to score the surface of the loaves, about 1.5cm deep, in a pattern of your choice (see image 14). Place the loaves in the oven, throw a large handful of ice cubes into the bottom of the oven and immediately close the door (see Baker’s Tips #9). Bake for 20 minutes.
11. Swap the trays around in the oven, reduce the oven temperature to 220°C (200°C fan-forced) and bake for another 15-20 minutes or until the crust is deeply coloured and the loaves sound hollow when tapped on the base. Transfer the loaves to a wire rack and set aside to cool before slicing.

Spelt sourdough variation

Replace the strong bread or pizza flour with wholemeal spelt flour. Note, because of the lower gluten content of spelt wholemeal flour the resulting bread will be heavier and less ‘holey’ than the basic sourdough loaf. However, it will have a wonderful pleasant earthy flavour.

 

Baker's Tips

#1. When the levain is ready to use, a teaspoon of it dropped into a glass of water should rise to the surface. This indicates that the levain is active and strong enough to produce enough carbon dioxide for it to be light enough to float.

#2. Folding the dough, along with the multiple resting / proving times in this recipe, replaces the kneading process and produces a bread with quite large, uneven air pockets and a great texture. The more air you can retain during this process, the more opened textured your crust will be.

#3. It is particularly easy to lose track of how many times you have folded your dough. To make sure you don’t lose track, use a permanent pen to put a mark on the plastic wrap covering your dough each time you finish a folding.

#4. In Step 4, you can leave the dough stand for up to 4 hours. If you are using traditional proving baskets you don’t need to line them with a cloth (particularly if you want the bread to take on the lovely pattern of the basket) just dust and rub the insides of the baskets generously with flour.

#5. Before adding the dough to the proofing baskets or colander make sure the surface of the dough is well floured – if it isn’t, it is likely to stick when you go to turn it onto the baking tray.

#6. Recycled plastic shopping bags or large snaplock bags work well to seal the dough in the basket or colander for the last proving stage.

#7. In Step 8, you can prove the loaves for 1 hour, or until risen slightly, in a warm draught-free place and then place them in the fridge overnight for 12-14 hours, if you wish. Stand the dough in its baskets for 1-2 hours before turning out and baking.

#8. It’s a good idea to bake the loaves separately, if you don’t have a large oven. Leave the second loaf in the proofing basket while the first one bakes.

#9. Creating steam by throwing a large handful of ice cubes into the bottom of your oven will help give your bread the best possible ‘oven spring’ or rise when baking and a thick, crunchy crust (read tips here).

 

This recipe is part of Anneka's SBS Food Bakeproof: Sourdough online column. For more Bakeproof columns and recipes, click here.

Photography by Alan Benson.

Prep 35minBake 30minMakes about 12

This recipe is from Anneka's SBS Food online column, Bakeproof: Easter Rituals.
CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.

Prep 40min (+1.5hr proving and 20min standing time)Bake 30minMakes about 12

Prep 40min (+1hr proving)
Bake 20minMakes 40 serves

Visiting the local bakery is part of everyday life in Bosnia and the bakeries always have a good variety of kifle (rolls) to choose from. Salted or cheese-filled are popular but you can find Frankfurt stuffed versions, or perhaps a chocolate, or jam-filled sweeter bun which are also popular. Traditionally shaped, these cheese kifle are dotted with butter before baking giving them a lovely tender, rich crumb that makes them completely irresistible.

Ingredients

• 500g (3⅓ cups) strong bread or pizza flour, plus extra to dust
• 2½ teaspoons dried yeast
• 2 teaspoons sugar
• 1 teaspoon salt
• 250ml (1 cup) lukewarm milk
• 80ml (⅓ cup) sunflower or vegetable oil, plus extra to brush
• 1 egg
• 1 egg yolk whisked with 1 tsp milk, to glaze
• 1 tablespoon sesame seeds, to sprinkle
• 100g chilled butter, diced

Cheese Filling

• 125g cottage cheese
• 30g feta, finely crumbled
• salt, to taste

Method

1. Combine the flour, yeast, sugar and salt in the bowl of a stand mixer with a dough hook attachment. Use a fork to whisk together the milk, oil and egg until evenly combined. With the motor running, add to the flour mixture and knead with the dough hook for 5 minutes on low speed until the dough is smooth and elastic and has come away form the sides of the bowl.
2. Brush a large bowl with extra oil to grease. Transfer the dough to the bowl turning it to coat lightly with the oil. Cover with plastic wrap and place in a warm, draught-free place for 1 hour or until doubled in size.
3. To make the cheese filling, combine the cottage cheese and feta in a bowl and stir well to combine. Season well with salt and pepper. Cover and place in the fridge until required.
4. Preheat oven to 180°C (160°C fan-forced).
5. When the dough has doubled in size knock it back by punching it in the center with your fist. Turn onto a lightly floured surface and knead for 2-3 minutes or until smooth and elastic.
6. Divide the dough into 5 equal portions. Use a lightly floured rolling pin to roll out the dough into a disc until about 4mm thick and about 23cm in diameter. Use a large sharp knife or pizza cutter to cut the circle into 8 wedges. Lift one of the wedges off the bench top with your hands and gently stretch it into a long triangle. Place back on the bench top and spread about ½ tsp of the filling across the wide end. Fold the edges of the wide end inwards and then, starting from the wide end, roll up the dough triangle. Place on a large, heavy oven tray. Repeat with the remaining dough and filling to make 40 rolls in total and placing about 2cm apart on the tray.
7. Brush the rolls with the egg glaze and sprinkle with sesame seeds. Dot the rolls with the diced chilled butter. Bake in preheated oven for 20 minutes or until golden and cooked through. Stand on the tray for a few minutes to cool slightly before serving warm or at room temperature.

Prep 30min (+40min proving)
Bake 15minMakes 4serves

Similar to Indian Naan, just lighter and flakier (and in my opinion yummier), taftan is a hearth-baked flatbread from Persia and Pakistan. It is often flavoured with saffron – as this one is – which gives it a striking golden hue and alluring flavour perfect to serve alongside curries and soups (although don’t discount just nibbling it on its own).

Ingredients

• 260g (1¾ cups) bread or pizza flour
• 2 teaspoons sugar
• 1 teaspoon salt
• ½ teaspoon instant dried yeast
• 70g (3½ tbsp) ghee, melted
• 2 tablespoon Greek-style natural yoghurt
• 80ml (⅓ cup) milk
• 1 tablespoon vegetable oil, plus extra to grease
• 2 teaspoons nigella seeds
• 1 good pinch saffron, soaked in 1 tbsp hot water

Method

1. Combine the flour, sugar, salt and yeast in a large bowl and make a well in the centre. Combine the milk, yoghurt and 40g (2 tablespoons) of the melted ghee, add to the dry ingredients and use a wooden spoon and then your hands to mix to a soft dough. Turn onto a lightly floured bench top and knead for 8-10 minutes or until smooth and elastic and springs back when you push your finger into it.
2. Brush a medium bowl with extra oil to grease, add the dough and turn to coat. Cover with plastic wrap and set aside in a warm, draught-free place for 40 minutes or until risen slightly.
3. Preheat the oven to 200°C (180°C fan-forced). Line two large heavy baking trays with baking paper.
4. Knock back the dough by punching it in the centre with your fist. Turn onto a lightly floured bench top and knead for 2-3 minutes or until smooth and elastic and the dough has returned to its original size. Divide the dough evenly into 2 portions and brush each with the oil to coat.
5. Use a rolling pin to roll out a portion into a rough circle about 22cm in diameter and 5mm thick. Then use your hands to pull one end to shape into a teardrop, about 17cm x 24cm, pressing the centre to create a thicker edge. Transfer to a baking tray and then use your fingertips to make indents all over the surface of the flatbread. Repeat with the remaining dough portion. Brush the flatbreads with the saffron liquid and then sprinkle with the nigella.
6. Bake for 10 minutes. Brush the surface of the flatbreads with the remaining melted ghee. Swap the trays around and then bake for a further 5-10 minutes or until the flatbreads are golden and cooked through.
7. Serve warm or at room temperature along side a soup or curry.

Prep 30min (+2hr proving)
Bake 40-50minMakes 4 serves

This mor-ish flatbread has a long fermentation time that gives its distinctive well-developed and slightly sour flavour. It’s perfect for dipping into and sopping up fragrant Middle Eastern stews and dips.

Ingredients

• 600 g (4 cups) plain flour
• 1 sachet (7 g) instant dried yeast
• 2 tsp sugar
• 1½ tsp salt
• 375 ml (1½ cups) warm water
• 130 g (½ cup) Greek-style natural yoghurt, at room temperature
• 1 tbsp olive oil
• Honey, good-quality pan-fried or grilled haloumi and fresh oregano leaves, to serve

Method

1. Combine the flour, yeast, sugar and salt in a large bowl. Combine the water, yoghurt and oil, add to the flour mixture and use a wooden spoon and then your hands to mix to a soft dough (the dough will be quite sticky at this stage). Cover the bowl with a damp tea towel and set aside in a warm, draught-free place for 2-3 hours or until well risen.
2. Place a pizza stone in the oven on the centre and preheat to 250°C (230°C fan-forced).
3. Divide the dough into 4 portions. Use your hands to flatten each portion into a round on a floured bench top to about 26 cm in diameter and 6-7 mm thick. Place on a piece of baking paper on a tray and cover with a damp tea towel. Set aside in a warm, draft-free place for 15 minutes to rise slightly. Repeat with the remaining 3 dough portions.
4. Use the baking paper to lift a bread round onto the pizza stone in the oven and bake for 10-13 minutes or until golden and baked though. Remove from the oven and wrap in a clean tea towel to keep warm while baking the remaining flatbreads in the same way (the flatbread will be crusty on the outside to start with and then will soften as it stands wrapped in the tea towel).
5. Serve warm topped with honey, haloumi and oregano leaves.

Prep 25min (+ 1hr 30min proving time)Bake 25minMakes 8-10 serves

Predecessor to the modern pizza, focaccia is a simple Italian flatbread that was associated with Christmas Eve and Epiphany for many centuries. This savoury version, studded with fragrant rosemary and mixed olives, makes a fabulous accompaniment to a cheese board, picnic spread or soup.

Ingredients

• 600g (4 cups) strong bread or pizza flour, plus extra to dust
• 3 teaspoons instant dried yeast
• 2 teaspoons salt
• 330ml (1⅓ cups) luke warm water
• 2 tablespoons olive oil, plus extra to grease and 2 tbsp to drizzle
• 150g mixed olives
• 2 tablespoons fresh rosemary leaves
• sea salt flakes, to sprinkle

Method

1. To make the dough, combine the flour, yeast and salt in a large bowl and make a well in the centre. Combine the water and oil, add to the flour mixture and use a wooden spoon and then your hands to mix to a soft dough.
2. Turn the dough onto a lightly floured surface and knead for 5-8 minutes or until it is smooth and elastic and springs back when you push your finger into it. Place the dough in an oiled bowl, turning it to coat lightly with the oil. Cover with plastic wrap and place in a warm, draught-free place for 1 hour or until doubled in size.
3. Line a large baking tray with baking paper.
4. Knock back the dough by punching it in the centre with your fist. Turn the dough onto the lined tray and use your hands to press down on it, and to pull and stretch it to form a rough rectangle about 20 cm x 30 cm and 1.5 cm thick. Use your fingertips to press into the surface of the dough to form dimples.
5. Press the olives and rosemary into the surface flatbread. Drizzle with the extra olive oil and then sprinkle with the salt.
6. Set aside in a warm draught-free place for 30 minutes or until risen slightly.
7. Preheat the oven to 220°C (200°C fan-forced).
8. Bake in the centre of the preheated oven for 25 minutes or until golden and cooked through. Serve warm or at room temperature.

Prep 30min (+30-60min standing)Bake 1hr 10minMakes 10-12 serves

This recipe is from Anneka's SBS Food online column, Bakeproof: Comforting Custard.

CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson. 

Prep 30minBake 25minMakes about 8

While not as well known as the traditional pretzel, these soft pretzel rolls with their salty exteriors and soft, milk bread interiors are just as addictive. Don’t be tempted to skip the boiling process before baking as this is what gives them their lovely dark colouring.

Ingredients

• 60g (¼ cup) bicarbonate of soda
• 1 egg, lightly whisked
• 2 tablespoons coarse sea salt
• 2 teaspoons sea salt flakes, to sprinkle

Pretzel dough

• 410g (2¾ cups) bread flour
• 7g (1 sachet/2 tsp) dried yeast
• 2 teaspoons sugar
• 1 teaspoon salt
• 250ml (1 cup) luke warm water
• 30g butter, diced, at room temperature
• Melted butter, to grease

Method

1. Combine the flour, yeast, sugar and salt in a large bowl or an electric mixer. Add the water and butter and use the dough hook attachment to knead on low speed to combine. Continue to knead on low speed for 5 minutes until the dough comes away from the side of the bowl and is soft but not sticky.
2. Brush a large bowl with melted butter to grease. Add the dough turning it to coat lightly with the butter. Cover with plastic wrap and place in a warm, draught-free place for 1 hour or until doubled in size.
3. Line a large baking tray with non-stick baking paper.
4. When the dough has doubled in size knock it back by punching it in the centre with your fist. Turn onto a lightly floured surface and knead for 2-3 minutes or until smooth and elastic.
5. Divide the dough into 8 even portions. Roll each portion into a ball and place on the lined oven tray about 5 cm apart, cover with plastic wrap or a slightly damp tea towel and set aside in a warm, draught-free place for about 20 minutes or until well puffed.
6. Preheat oven to 210°C (190°C fan-forced). Fill a large saucepan or large deep frying pan with water until about 8 cm deep. Add the bicarbonate of soda and coarse sea salt and bring to the boil.
7. Reduce the heat so that the water is simmering. Working quickly, add 4 of the rolls to the boiling water by placing on a slitted spoon and sliding them into the water, bottom side down. Poach gently for 30 seconds, then carefully turn the rolls over and poach for a further 30 seconds on the other side. Use the slotted spoon to transfer the rolls one at a time back to the lined oven tray, allowing any excess water to drain away, seam side down. Repeat with the remaining rolls in one more batches.
8. Use a pastry brush to generously brush the tops of the rolls with the whisked egg. Use a small sharp knife or razor blade to cut two slits or a cross about 1 cm deep and then sprinkle with the sea salt flakes.
9. Bake in preheated oven for 25 minutes or until dark golden, cooked through and the rolls sound hollow when tapped on the base. Serve warm or at room temperature with lashings of butter.