Ingredients 150 gr flour 1pack/11 gr of baking powder 3 eggs 300 gr tuna from tuna cans 100 gr grated cheese (salted cheddar) Parsley and chives (chopped) 100 ml milk 100 ml olive oil Salt and pepper
Preparation: Mix flour and baking powder in a bowl Add eggs and whisk until smooth Add milk, oil, salt and pepper. Stir well. Add tuna flakes and cheese. Mix well and add the herbs last. Place dough in a rectangular cake pan lined with baking paper and bake for about 40min in 180C. I use a silicon cake pan.
For a low carb version. You can replace wheat flour by almond flower and use 5 eggs instead of 3. Nice when served with a mixed salad and a yogurt based dip.
Mix together the milk (37 deg cel) and the yeast, till it completely melts down.
Add to it the flour, as well as all the ingredients, mix well and leave the dough to rise for approximately an hour.
Dust work surface with some flour.
Turn the dough onto your work surface and gently degas the dough. Divide the dough into 12 pieces for big pitas or 24 for small size pitas.
Knead them into balls and leave to rest for another 20 mins and cover with a table cloth.
Remove 1 ball (keeping others covered) and press it into a flat disc with a rolling pin.
Warm a non-sticky frying pan over medium-high heat.
Pour a few drops of oil and wipe off the excess.
Place on it the pita dough and bake for 30 seconds, until you see bubbles starting to form. Flip and cook for another 1-2 minutes on the other side, until large toasted spots appear underneath.
Flip again and cook another 1-2 minutes to toast the other side.
The pita should start to puff up during this time; if it doesn’t or if only small pockets form, try pressing the surface of the pita gently with a clean towel. Keep cooked pitas covered with a tablecloth while cooking any remaining pitas.
Ingredients: 18 g of fresh yeast 155 ml of water 300 gr flour 1 tbs sugar (20 gr) 8 g of salt
Stuffing:
Pickled chili
Salty paneer
Preparation: Dissolve the yeast in water at 37 degrees (3-5 min) Put flour in the bowl once water and yeast dissolved. The entire surface should be covered at once. Add all the other ingredients. Mix 3-5 minutes until obtaining a dough nor wet nor dry. Put the dough in a bowl and cover with either a cellophane or a tea cloth. The dough should rise at least for 1 hour. Degas the dough and make either 8 small or 2 larger sticks.
Work the dough and stuff it with salty paneer(cottage cheese) and pickled chilli… Let rise the dough again for 30 minutes to 1 hour, in an oven at 50 degrees, or at a room temperature without air-con. Cook for 15-20 minutes at 200 degrees.
Separately, Put 500 gr of flour in a large bowl, make a hollow in the middle add the yeast water mixture, start mixing either by hand or with the hook of a mixer. Add salt and olive oil, then add the rest of the flour, mix for almost 10 minutes.
Form a ball and place in a floured container for 45 minutes to 1 hour until the dough doubles in size.
Degas
Cut into dough pieces of 250 gr. Either freeze or use to form the pizza.
Place the dough on a pizza tray shape it flattened to the length of your tray.
Preheat the oven to 250 degrees.
Put the sour cream salt and pepper, cook for 10-12 minutes then add the smoked salmon and dill.
Mozzarella or shredded cheese ideally 200 gr for each pizza so 4X200 gr
This amount is for 4-5 pizza dough you can freeze it after as well
You can also buy anchovies, olives…whatever you like on your pizza !
Preparation:
Dissolve the water and the yeast for 3 min.
Separately, Put 500 gr of flour in a large bowl, make a hollow in the middle add the yeast water mixture, start mixing either by hand or with the hook of a mixer. Add salt and olive oil, then add the rest of the flour, mix for almost 10 minutes.
Form a ball and place in a floured container for 45 minutes to 1 hour until the dough doubles in size.
Degas
Cut into dough pieces of 250 gr. Either freeze or use to form the pizza.
Preheat the oven to 250 degrees
Put the tomato salt and pepper sauce cook for 15 minutes then add the mozzarella, olives, anchovies …
Cook another 5 min.
It is ready to be enjoyed add a few basil leaves before serving.
First, in a saucepan or a microwave warm the milk.
Add the yeast, stir for 3 minutes. Add the flour on top of it, then add the sugar, salt and cinnamon. Add the butter, the eggs, and the vanilla extract.
Place in a mixer with the hook for 3-5 minutes. When a ball is formed, the dough is ready, if too wet add some flour, if too dry add few drops of water.
Place the dough in a big bowl in a warm place to let it rise for about 1 hour.
The time it rise, you can then prepare the filling:
In a separate bowl mix together the sugar and the cinnamon. Keep aside.
Degas the dough and try forming a rectangle shape with a rolling pin, on a floured surface, ideally on parchment paper.
Spread the butter over the dough using a spatula. Using the sugar shaker, sprinkle the cinnamon and sugar evenly over the entire surface of the dough.
Roll up the dough with the help of the parchment paper, cut the roll into 12 rolls.
Place in an oven dish, line up with parchment paper. Place them 4×3.
Cover them with a stretch film (cling wrap) and let rise for about 30 mn or until almost doubled.
Bake Cinnamon Rolls
Once the rolls have almost doubled in size, bake them in the preheated oven, cover them with foil for the first 15 mn, then uncover until golden brown, about 10 minutes more.
The icing:
In a mixing bowl, Mix together the butter, cream cheese, icing sugar, salt and vanilla until light and fluffy.
Using an icing spatula, frost the baked cinnamon rolls with icing while they are still warm.
Start by making a sponge. Mix everything mentioned under the “Sponge preparation” and mix with the fork. (No need to knead the dough here). Cling wrap and let it ferment overnight or a minimum of 8 hours.
Next day: Dough mixing:
500 gr Flour
10 gr Salt
25 gr Olive Oil
10 gr Honey
12 gr dry Yeast
300 ml Water
Dissolve the yeast in the water.
Mix the flour, salt, olive oil, honey and Sponge in the stand mixer.
and add it to the yeast/water. Knead the dough for 8 mins.
Grease the bowl and transfer the dough into it, let it proof for 40 mins.
Form an oval shape flatbread (100 g each) and let it proof for another 10 mins.
Then place them on a baking tray with parchment paper.
Bake in a preheated oven for 14-18 min at 160°C.
Let it cool completely before slicing, filling and grilling your favourite sandwich. Buon appetito!
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