I dunno I wasn't expect to see so many men in eriously when I came in its I
thought you said hitching girls go never mind what I'm going to do is I'm going
to show you how to make a basic dough a basic bread what I'm going to use is
basic ingredients now to start with obviously I've got strong flour now I'm going to make an olive coriander and
onion flatbread I was going to under show you how to make a basic dough first
and then we'll have the bits in and then what I'm gonna do is pan fry it as well
and show you how quick you can actually do okay we start with the flour into
which I'm using there's anybody seen this stuff before yeast now this is
instant yeast or the powdered stuff this yeast is by far and away the best a
doesn't stink out your fridge you don't it's not going to go out of date within
two weeks and it's easy to find as well in all supermarkets she's in there first
just give it a quick little mix then you add your salt now the reason why I don't
put the salt in straight away with the yeast it's because if the yeast comes in
contact with the salt you can retard the dough or stop it from growing so it's
not going to have that um it's not going to be excitable it's not going to start
growing very quickly because salt on yeast kills it instantly it'll take up
by ten minutes but I'll start eating into the yeast and kill the bacteria
that's in there so the best thing to do is just blend your yeast in first then blend your salt it you don't have to
dilute your yeast before you put it in the flour
he just chuck it in no problem okay the next thing going to add is a little bit of olive oil you can add butter to this
if you want a lard you can add anything you want to it it's just a fat it's just
it make sure that the product itself will last a bit long
within two hours a little bit of milk to this one and then water that's grand
thank you I'm Judy a little bit of water and then start gently massaging the
dough okay what we've got here is a soft dough
now that's still got to pick up all that flour there that's quite stiff at the
moment all those soft I'd rather have be quite wet so a little bit more water do
a little bit at a time don't just chuck all the water in straightaway it's the
biggest mistake everybody makes when the making bread gently massage the dough a
little bit more and then just crush it together at this stage I'm not into
kneading and lots and lots of work and you'll end up with a smooth dough like
that all right it's a soft mess but at this stage I'm going to knead it for a
bit I'll show you how to knead you heel of the palm fingers in and push down in push down push down and all you do you
start speeding up into that motion you can get this dough really really soft if
you want so you're doing what the work of a mixer would do it's quite hypnotic actually when you're doing it you put it
in a mixer and a blade just turns it does exactly the same motion not
everyone's got a can with a Kitchen Aid at home this is the best way to do it
it's all about developing the gluten you can see it looks quite rough still and
that's because it's not quite mixed yet okay basic dough simple as that cake
that dough goes back in the bowl now I'll come back to that in a bit now in
this dough I lived in Cyprus for six years and when I was living there we
used to make this bread all the time now coriander I love coriander
good handful of coriander just ripped and thrown into the dough it's a basic
that I love this smell thanks gorgeous coriander a few onions inside as well
and black olives has anyone here like olives you like olives
okay mace most people it's like Marmite olives you love them or you hate them
just crush them up like these I need to get the juice out of the olive olives
olives and coriander really work well together they are fantastic a marriage made in heaven again crush the olives in
there now all these beautiful Mediterranean ingredients are in this
dough and basically just going to incorporate it into the dough by
punching it squeezing it I'm making sure you get as much as that flavor in that dough as possible and it will soften up
that dough because you're adding essentially moisture to a dough in the
form of the olives the moisture inside the olive one of the basic things you
must learn if you have a baked bread once you've made your basic dough and
you get your consistency right and it's active and it's grown whatever you add
to it if you add Stilton well that's neither drying all wet so you can add
anything with that like a warm up for instance so Stilton water pets no
problem if you add something like a liquid to that dough it's going to make that dough
wetter so you have to counter it by adding some with dry to bring it back to
the same consistency that is the basic and fundamental law we're making bread
with flavors inside it now that is pretty much
there we come back and leave that though for a minute just a restroom
and get this pang quite hot all you do is you get your basic dough cut off little pieces of dough Mexico and then
shape them into a ball
it doesn't matter quite roughly rough as you want to try one is roughly round the
reason why is it's not going to go perfectly rounds because there's so much
stuff in there that it starts seeping out this thing can be served with
houmous calamus Arthur you can have a any any form of dip with this cucumber
dip and this is delicious and it's very very quick way I've been pressing your
family with your baking skills and cooking skills just flatten out each one
okay rolling pin make sure it's quite hot get a piece of this dough and gently
roll it out trying to keep as much of the bits inside it some of them will
come out some too much of a problem and try and take it as thin as you can be
like making pizzas
just be patient with it don't try and get it to thin straight away just use
plenty of flour and flip it over occasionally the reason why I'm doing
that's just to stop it from stick it merely fingers in to open it up a bit more and that will be perfect get your
piece of dough do an angle lesson okay let's have a quick look at this fellow
nearly there smells fantastic can you smell those
onions it's quite active as well this thing is more Mediterranean style but
that go well with an olive salad effects salad any sort of Mediterranean size
that goes really well with fishes so what you can do with this sort of dough
is very versatile you can make a loaf from it you can make flatbread with it
you can be pizza breads with it so again one recipe can create lots of different
breads thank you very much indeed guys
you