Tip the flours, baking soda and salt into a large bowl. Then use your fingertips to rub the butter into the flour until evenly dispersed.
Stir in the sugar.
Make a well in the centre of the flour and stir in the buttermilk until you get a soft dough.
Turn out onto a lightly floured surface and lightly knead for 1 min until smooth, then bring together to form a flattened round about 5cm thick and 15cm across.
Place on a lightly dusted baking sheet. Dust with a little plain flour if you like. Use a large sharp knife to cut 2 slashes across the bread to make an ‘x’. Bake in the oven for 35 – 40mins until well-risen and browned. Place on a wire rack and leave to cool.
3 cups bread flour
1- 1 1/2 cups all purpose flour
1/2 cup sugar
1/2 tsp salt
1 pouch rapid rise yeast
3 egg yolks
1/4 cups milk
1/2 cup melted butter
1/2 cup water
extra flour for kneading
Method of preparation:
Dissolve yeast in water and 1/4 cup sugar. Stir to dissolve and let stand for 5-10 minutes. Set aside.
In a large bowl, combine the milk, 1/4 cup sugar, butter, egg yolks and salt.
Blend well then add the yeast mixture.
Add flour to make a moderate stiff dough. **Note: Check the consistency of the dough before putting all the remaining flour. (use of flour depends on the type of flour, milk and the size of the eggs). Dough should be moderate to stiff and elastic.
Knead the dough on a lightly floured surface for about 10 minutes or until dough is smooth & elastic.
Transfer the dough to a greased bowl, cover with a damp cloth and let it rise in a warm place for at least an hour.
After rising, transfer the dough onto a lightly floured surface.
Use a dough slicer to divide the dough into 4 equal parts.
Roll each part until it forms into a log. Cut each log into equal pieces. (see picture above)
Flatten the dough with a rolling pin until it stretches into a long cylindrical shape. (see picture above)
Roll up starting from the side all the way to the other side until it forms a small rope. (see picture above)
(Before you roll up you can also add cheese on top of the flattened dough if you want.)
Hold both ends and swing gently to elongate.
Form into ensaymada knots. (see picture above)
Place all the shaped dough on a lightly greased baking sheet or tray lined with wax paper.
Cover the tray with a damp cloth and let it rise for 20-30 minutes.
Preheat oven to 350 degrees F. Bake for 15 minutes. Remove from oven.
Combine melted butter and sugar. Brush all the ensaymada with butter sugar mixture.
Top with grated cheese.
Serve hot. Enjoy!
Flatbreads such as naan is necessary for a truly enjoyable feast of Indian cuisine.
Below is a very authentic recipe of flatbread courtesy of Aiyaz, who said that this method of preparation is not dissimilar to Paul Hollywood’s (a renown tv chef) recipe.
Authentic Indian Flatbread Recipe
500g Strong White flour
2 tsp Dried fast action yeast
2 tsp salt
4 tbsp virgin olive oil (or a good oil of your choice)
200-300ml of tepid water (you won’t use all of it)
Place the four into a mixing bowl, then the yeast on one side of the bowl and salt on the other side (this prevents the salt from killing the yeast).
Add the oil to the mix and start adding the water bit by bit while mixing (with a spoon or your hand) to produce a dough. If you add too much moisture, you can always add a bit more flour.
Once you’ve got a dough like consistency, place it on a lightly oiled surface.
Knead the dough for 10 mins, until the dough becomes less sticky and smooth. Keep oiling the surface if the dough starts to stick. Then create a smooth ball out of the dough. This is important (tip – if you use one hand, you’ve got the other free and clean to handle other objects).
Lightly oil the mixing bowl, place the ball of dough into the mixing bowl and cover with cling film.
Leave the bowl with the dough in a warm place to proof for about an hour – hour and a half.
Take the risen dough and a knock back on a lightly oiled surface for about 5 mins.
Partition the dough into 8 equal size portions.
Roll each portion into a circle or oval until about the width of a pound coin.
Place the rolled out dough under a medium to hot grill (leave about 10-15 cm between the dough and heat source as it will rise quite high). Keep an eye on it as cooking time is very quick.
Each side may take about 3-5 mins.
When fully cooked, the hot air will rise inside and the flat bread should puff up.
Serve when all are cooked.
Things to try:
Try adding cumin, coriander or other spices to the mix for different flavours.
Try adding yoghurt in place of some of the water and oil for a richer flat bread.
Try putting garlic butter on the rolled dough before cooking for garlic flat bread.
As I’ve said, I’ve tweaked this recipe every time I’ve made it, depending on what I’m serving it with.
450g wholemeal plain flour
250ml cold water
butter for spreading, optional
How to make:
Set aside half of the flour and reserve for shaping the chapattis.
Place the remaining flour in a deep bowl.
Gradually add the cold water to the flour, kneading as you go, until you have a soft, elastic dough.
Flex those muscles as the more you knead the dough, the softer it will get.
Sprinkle a little of the reserved flour onto a flat surface.
Divide the dough into eight and shape each piece into a ball.
Flatten the balls slightly between your palms, then place one onto the floured board.
Use the rolling pin to flatten the dough into a disc.
Add more flour to the board to prevent the dough from sticking.
Heat a griddle or a frying pan.
Lay the chapatti on the griddle or pan and cook for about 20-30 seconds or until the surface is bubbling.
Turn it over with tongs and cook the other side for 10-15 seconds. As soon as brown spots appear on the underside, the chapatti is done.
Repeat with the other seven balls, using the remaining flour to roll them out. Stack them up as they are cooked, placing a sheet of kitchen towel between each one to absorb any moisture.
Spread butter over one side, if you like. Adapted from Manju Malhi @ BBC food recipes