0:00:02 > 0:00:05'I'm Paul Hollywood and baking is in my blood.
0:00:05 > 0:00:08'I was taught how to bake bread by my dad.
0:00:10 > 0:00:14'I've been around the smell of freshly-baked bread all my life
0:00:14 > 0:00:17'and it's guaranteed to get my mouth watering.'
0:00:17 > 0:00:22It takes me back to when I was six years old.
0:00:22 > 0:00:23Fantastic.
0:00:23 > 0:00:27'I think every home is improved by it, so I want to show you
0:00:27 > 0:00:31'that making bread in your own kitchen is much more satisfying
0:00:31 > 0:00:32'than buying a loaf,
0:00:32 > 0:00:36'because it's a feast for your family and for your senses.
0:00:36 > 0:00:38'The smell of it.'
0:00:38 > 0:00:39Oh!
0:00:39 > 0:00:40'The feel of it.'
0:00:40 > 0:00:42It's beautiful stuff.
0:00:42 > 0:00:44'The look of it.'
0:00:44 > 0:00:46It's one of my best loaves I've ever made.
0:00:46 > 0:00:48'The sound of it.'
0:00:48 > 0:00:50This is a beautiful loaf.
0:00:50 > 0:00:53'And the taste of it.'
0:00:53 > 0:00:55I'd have that any time of the day.
0:00:55 > 0:00:57It's delicious.
0:00:58 > 0:01:02'I want to show you that making bread is simple, really.
0:01:02 > 0:01:03'You mix,
0:01:03 > 0:01:05'knead,
0:01:05 > 0:01:07'prove, shape.
0:01:07 > 0:01:09'Prove again,
0:01:09 > 0:01:10'then, finally,
0:01:10 > 0:01:11'bake.
0:01:16 > 0:01:18'Once you've mastered that,
0:01:18 > 0:01:21'I'm going to reveal how bread can be much more than just a loaf.
0:01:21 > 0:01:24'It can be a meal in itself.'
0:01:24 > 0:01:26That is very special.
0:01:26 > 0:01:28'So, there's no excuses.
0:01:28 > 0:01:30'Get baking.'
0:01:37 > 0:01:42'We've been eating bread as our staple diet for nearly 10,000 years.
0:01:42 > 0:01:46'Our forefathers learned that if they pounded grains into flour,
0:01:46 > 0:01:50'mixed it with water and baked that mix on a hot stone,
0:01:50 > 0:01:52'they could make flatbread.'
0:01:52 > 0:01:55Flatbreads are fun, fast, and simple to make
0:01:55 > 0:01:58and you can really make a meal from them.
0:01:58 > 0:02:02You can stuff them, dip them, wrap them. They're so versatile.
0:02:03 > 0:02:05'This time, we're globe-trotting.'
0:02:05 > 0:02:06HE CHUCKLES
0:02:06 > 0:02:10'And I'll show you how to make a fragrant maneesh from the Lebanon
0:02:10 > 0:02:13'laden with herbs and sesame seeds.'
0:02:13 > 0:02:14That's the fella!
0:02:14 > 0:02:18'And from Cyprus, a pitta stuffed with souvlaki.
0:02:19 > 0:02:22'But we're starting in Mexico with a tortilla recipe
0:02:22 > 0:02:25'that's barely changed in thousands of years.'
0:02:25 > 0:02:27You don't need any special equipment for this.
0:02:27 > 0:02:30A hot plate and a pair of hands. Job done.
0:02:30 > 0:02:33Then we'll make a fiery corn tortilla tower.
0:02:36 > 0:02:39If I get my flour - masa harina.
0:02:39 > 0:02:42A very unique-feeling flour.
0:02:42 > 0:02:45If you can't get hold of it, use wheat flour.
0:02:45 > 0:02:47It's got a bit of a taste to it as well.
0:02:47 > 0:02:49It's made with corn, it's very bitty,
0:02:49 > 0:02:52but these will give a very authentic taste.
0:02:52 > 0:02:53You basically need
0:02:53 > 0:02:55one and a half cups full.
0:02:55 > 0:02:58Then you need a splash of olive oil, so a little glug.
0:02:58 > 0:03:00A pinch of salt.
0:03:00 > 0:03:02A cup full of cold water
0:03:02 > 0:03:04straight into there.
0:03:10 > 0:03:12'This recipe will work with wheat flour,
0:03:12 > 0:03:14'but you need masa harina
0:03:14 > 0:03:16'for the real authentic flavour
0:03:16 > 0:03:19'of corn tortilla.'
0:03:19 > 0:03:21I'll begin to get my hands in there.
0:03:24 > 0:03:26'Masa harina is gluten-free
0:03:26 > 0:03:28'and has a granular texture,
0:03:28 > 0:03:31'so it feels very different to a wheat dough.'
0:03:31 > 0:03:34And it'll form very quickly into a paste.
0:03:34 > 0:03:36Just push it all together,
0:03:36 > 0:03:38pick up all the residue underneath.
0:03:38 > 0:03:41It's got a very different feel to it, this.
0:03:41 > 0:03:43Because of the lack of gluten in there,
0:03:43 > 0:03:45you've got something that breaks.
0:03:45 > 0:03:47There's no string to that at all.
0:03:51 > 0:03:54I'm just going to fold it a couple of times.
0:03:54 > 0:03:55There you have it.
0:03:55 > 0:03:58All I'm going to do is divide that into balls now.
0:03:58 > 0:04:00Get the kids to do this. They'd love to do this.
0:04:00 > 0:04:01You're making a little cup in your hand
0:04:01 > 0:04:03and making another cup over the top,
0:04:03 > 0:04:06and then moving it around, so it just sits in there.
0:04:11 > 0:04:12'Once they're all an equal size,
0:04:12 > 0:04:15'pop them in the fridge to chill for ten minutes.
0:04:15 > 0:04:17'It really helps keep them together.'
0:04:19 > 0:04:23Put a little bit of oil on the surface,
0:04:23 > 0:04:25just to prevent them from sticking too much.
0:04:35 > 0:04:37You can actually use a rolling pin for this.
0:04:37 > 0:04:39I'm trying to keep it as authentic as possible.
0:04:41 > 0:04:42'The dough is really delicate,
0:04:42 > 0:04:46'so you could also try rolling it between two pieces of food wrap.'
0:04:53 > 0:04:56All I'm going to do is pop them onto the hot plate.
0:04:58 > 0:05:01I reckon it's going to take about two minutes.
0:05:01 > 0:05:03Two to three minutes on each side.
0:05:03 > 0:05:05'They may look similar to wheat tortilla,
0:05:05 > 0:05:09'but their corn flavour makes them taste rather different.'
0:05:09 > 0:05:12You can now get hold of masa harina quite commonly now.
0:05:12 > 0:05:13Go to a whole-foods shop and order it,
0:05:13 > 0:05:16but you can order it online as well.
0:05:16 > 0:05:18But it's worthwhile trying them. I'm like that.
0:05:18 > 0:05:19I like to master things.
0:05:19 > 0:05:23I can't just be beaten by a piece of dough. It's not going to happen.
0:05:23 > 0:05:24There are the little guys.
0:05:24 > 0:05:26Nine tortillas.
0:05:26 > 0:05:28Now I'm going to show you something
0:05:28 > 0:05:30that you can do very special with these tortillas.
0:05:30 > 0:05:32We're going to build a tower
0:05:32 > 0:05:35with all your favourite Mexican ingredients.
0:05:35 > 0:05:38'I'm going to start with some spicy roast chicken.
0:05:38 > 0:05:41'Put some celery salt, cumin,
0:05:41 > 0:05:44'dried oregano and smoked paprika in a bag.
0:05:44 > 0:05:46'Then add some dried chilli flakes,
0:05:46 > 0:05:49'garlic salt, the juice and zest of two limes
0:05:49 > 0:05:52'and throw in six chicken thighs.'
0:05:52 > 0:05:54It's on the bone, so it's going to hold its moisture
0:05:54 > 0:05:58and there'll be lots and lots of flavour in there. Delicious.
0:05:58 > 0:06:01'Shake it all together to give it a good coating.'
0:06:01 > 0:06:03Roast in the oven.
0:06:03 > 0:06:06180, non-fan, for about half an hour.
0:06:08 > 0:06:11'Once they're roasted and rested,
0:06:11 > 0:06:13'shred the chicken off the bone
0:06:13 > 0:06:15'and don't forget to mop up those juices.'
0:06:15 > 0:06:18There's enough here for an army...
0:06:18 > 0:06:20or one hungry baker.
0:06:20 > 0:06:23'Now, we can't have tortillas without guacamole.
0:06:23 > 0:06:26'Take the flesh of three ripe avocados
0:06:26 > 0:06:28'and add the zest and juice of the lemon and the lime.'
0:06:28 > 0:06:31I'm just going to get a fork in there.
0:06:31 > 0:06:32I want it to be quite lumpy.
0:06:32 > 0:06:35I don't want it to be totally smooth like baby food.
0:06:35 > 0:06:38'Add a couple of tablespoons of sour cream,
0:06:38 > 0:06:40'a pinch of salt and a splash of olive oil.'
0:06:47 > 0:06:49That's the fella!
0:06:49 > 0:06:51That's going to be gorgeous with the tortilla.
0:06:52 > 0:06:54Put my grill on now.
0:06:54 > 0:06:57We're going to prepare the salsa.
0:06:57 > 0:06:59Chillies, straight in.
0:07:00 > 0:07:01'A quartered red onion.
0:07:01 > 0:07:05'Some halved tomatoes, cut side down.
0:07:05 > 0:07:06'A couple of garlic cloves
0:07:06 > 0:07:08'and a drizzle of olive oil,
0:07:08 > 0:07:10'goes under the grill for about 15 minutes
0:07:10 > 0:07:13'until the vegetables begin to char.
0:07:13 > 0:07:15'Then, into a processor.'
0:07:15 > 0:07:18We're also going to add chipotle chilli,
0:07:18 > 0:07:20which is a dry smoked chilli.
0:07:20 > 0:07:24But that will give a stronger earthiness to the whole salsa, so...
0:07:24 > 0:07:26'And finally, a bit of coriander.'
0:07:26 > 0:07:27Proper food.
0:07:27 > 0:07:28'Then, blitz.'
0:07:33 > 0:07:34There you have it.
0:07:38 > 0:07:40Wow!
0:07:40 > 0:07:42That's fantastic.
0:07:44 > 0:07:46'Time to build my tortilla tower.'
0:07:51 > 0:07:53You have a tortilla layer.
0:07:53 > 0:07:55On top of that, guacamole.
0:07:55 > 0:07:56Then you have your chicken.
0:07:57 > 0:07:59Then you have your salsa.
0:08:00 > 0:08:03Then you have your sour cream.
0:08:03 > 0:08:06Then you have your Monterey Jack cheddar cheese.
0:08:06 > 0:08:07Beautiful.
0:08:09 > 0:08:11Top with some spring onions.
0:08:11 > 0:08:13Another tortilla,
0:08:13 > 0:08:16guacamole, chicken, salsa,
0:08:16 > 0:08:19sour cream and so on
0:08:19 > 0:08:20and you build it all up...
0:08:24 > 0:08:25To about three layers.
0:08:25 > 0:08:28That's enough for one person, surely!
0:08:33 > 0:08:35My favourite flavours of Mexico.
0:08:35 > 0:08:37That lime and the guacamole
0:08:37 > 0:08:39and the sour cream and that chicken.
0:08:39 > 0:08:43And the whole thing on top of one of these fantastic tortilla wraps.
0:08:43 > 0:08:45Look at that. It's got to be done.
0:08:49 > 0:08:50HE CHUCKLES
0:08:53 > 0:08:55That is very special indeed.
0:08:55 > 0:08:57This is delicious.
0:08:57 > 0:08:59You've got to try this.
0:09:09 > 0:09:12'Mexican tortillas are traditionally made from corn,
0:09:12 > 0:09:15'but flatbreads can be made by mixing water
0:09:15 > 0:09:18'with a whole variety of cereals and grains.
0:09:22 > 0:09:23'When it comes to Indian breads,
0:09:23 > 0:09:26'we're largely familiar with naans and chapattis,
0:09:26 > 0:09:29'but there's a whole world of magnificent flatbreads,
0:09:29 > 0:09:33'so I've come to Leicester to try some more unusual ones.'
0:09:33 > 0:09:35We're here at a very good restaurant,
0:09:35 > 0:09:37an Indian restaurant called Kayal.
0:09:37 > 0:09:39And they make some of the best-tasting breads
0:09:39 > 0:09:41I've ever, ever had.
0:09:41 > 0:09:44Rice-based, lentil-based, flour-based.
0:09:44 > 0:09:48It doesn't seem to matter with these guys. They produce pure magic.
0:09:50 > 0:09:54'Restaurateur Jaimon Thomas and his head chef Siby Jose
0:09:54 > 0:09:58'serve up house specialities like crispy poori,
0:09:58 > 0:10:01'a dramatic deep-fried puffball of a bread.'
0:10:01 > 0:10:02And that's it?
0:10:02 > 0:10:04'And their flaky layered paratha,
0:10:04 > 0:10:07'which is stretched until paper-thin,
0:10:07 > 0:10:10'then gathered, coiled, and rolled up
0:10:10 > 0:10:14'before being cooked on a hot plate and getting a good crushing.'
0:10:16 > 0:10:17HE CHUCKLES
0:10:17 > 0:10:21'But I want to try my hand at their delicate spinach dosa.'
0:10:21 > 0:10:25- OK, so, basically, that's the lentil.- Yeah.
0:10:25 > 0:10:27- And the rice.- Yes.
0:10:27 > 0:10:29- Which we soak in the water.- Yes.
0:10:29 > 0:10:32Which we like to grind in a special grinder we have.
0:10:32 > 0:10:36'After being ground, the mixture is left to ferment for six hours.'
0:10:36 > 0:10:39We'd like to do spinach dosa today,
0:10:39 > 0:10:42so we'd like to get the fresh leaves grinded, spinach...
0:10:42 > 0:10:44It seems simple enough so far.
0:10:44 > 0:10:47- It's a bit like a batter at the moment.- Yes.
0:10:47 > 0:10:50'Siby tempers the heat of the hot plate with water...'
0:10:50 > 0:10:51That's fantastic.
0:10:51 > 0:10:53'..to get it exactly right.
0:10:56 > 0:10:59'The dosa is so thin, it cooks in seconds,
0:10:59 > 0:11:02'so the skill is to spread the batter really quickly.'
0:11:02 > 0:11:03That's huge.
0:11:06 > 0:11:07So this is the filling.
0:11:07 > 0:11:08What's in that at the moment?
0:11:08 > 0:11:11Chilli, green paste, beans, ginger,
0:11:11 > 0:11:14cabbage and carrots with potatoes.
0:11:14 > 0:11:17With potatoes.
0:11:17 > 0:11:22'A speciality of the house, Siby makes 100 dosa every day.'
0:11:22 > 0:11:25Wow. That's impressive,
0:11:25 > 0:11:28the texture that you've got going on here and the smell.
0:11:28 > 0:11:30You can smell the spinach in there.
0:11:30 > 0:11:32- Can I have a go?- Sure, no problem.
0:11:34 > 0:11:37What do we do with this, just throw it in?
0:11:37 > 0:11:39Very thick, isn't it?
0:11:39 > 0:11:41- That way.- Oh!
0:11:41 > 0:11:46Faster, fast, faster.
0:11:47 > 0:11:49That's too small, that, isn't it?
0:11:50 > 0:11:53Mind you, I've still got half the mix in the bowl.
0:11:53 > 0:11:54That's fine.
0:11:54 > 0:11:56THEY LAUGH
0:12:03 > 0:12:06- That's nice!- That's all right, that. I like that.
0:12:06 > 0:12:07I know it's a small one.
0:12:07 > 0:12:08Would you be happy with that?
0:12:08 > 0:12:10The size doesn't make any difference.
0:12:10 > 0:12:13If you had just used the full quantity in the bowl,
0:12:13 > 0:12:14it would have been bigger.
0:12:14 > 0:12:16Make it quicker.
0:12:16 > 0:12:18You've got to do it quickly. Yeah, I know, I know, I wasn't.
0:12:18 > 0:12:21I didn't put all the mix in, so my excuse is...
0:12:21 > 0:12:22That's why mine fits the plate.
0:12:22 > 0:12:25You see, I think that, proportionally, is the right size for that plate.
0:12:25 > 0:12:28I think when it hangs over the edge, it's a bit much!
0:12:28 > 0:12:31Don't you think? I think you should change your recipe.
0:12:31 > 0:12:33THEY LAUGH
0:12:33 > 0:12:36'OK, so mine did not look quite as dramatic as Siby's,
0:12:36 > 0:12:38'but when it's served with coconut chutneys
0:12:38 > 0:12:41'and a spicy vegetable sambar,
0:12:41 > 0:12:43'I reckon it'll taste just as good.
0:12:48 > 0:12:51'This delicate unleavened Indian dosa
0:12:51 > 0:12:55'is made from little more than rice, lentils and water,
0:12:55 > 0:12:57'but flatbreads can also be leavened.
0:12:57 > 0:13:00'I'm going to show you how to use yeast in a flatbread
0:13:00 > 0:13:04'to give it body in my favourite Middle Eastern dish.'
0:13:04 > 0:13:07Morning! Could I have three aubergines, please?
0:13:07 > 0:13:09'I'm going to make a fragrant flatbread
0:13:09 > 0:13:13'with an aubergine dip that makes a perfect lunch or snack.'
0:13:15 > 0:13:17Maneesh is a very ancient flatbread
0:13:17 > 0:13:21which originates from Lebanon, eaten throughout the day.
0:13:21 > 0:13:24It's topped with aromatic herbs and that's called a za'atar.
0:13:24 > 0:13:26It's absolutely delicious.
0:13:26 > 0:13:30'We start with the same ingredients as a basic bread dough.
0:13:30 > 0:13:34'500 grammes of strong white flour,
0:13:34 > 0:13:36'10 grammes of fast-action yeast.
0:13:36 > 0:13:38'And 10 grammes of salt.'
0:13:38 > 0:13:41I'm going to add some sugar to give it a colour in the oven
0:13:41 > 0:13:42as quickly as possible.
0:13:42 > 0:13:4425 grammes going in.
0:13:44 > 0:13:46If a bread colours quicker in the oven,
0:13:46 > 0:13:50it means it retains its moisture and therefore remains soft.
0:13:50 > 0:13:53'Finally, I'm going to add a little olive oil and some water.'
0:13:53 > 0:13:55It's actually tepid water.
0:13:55 > 0:13:57Unusual for me to use warm water,
0:13:57 > 0:13:58but I want this to be alive
0:13:58 > 0:14:00and a bit lighter quite quick.
0:14:00 > 0:14:03Start with a little to begin with.
0:14:03 > 0:14:05Fingers in.
0:14:05 > 0:14:07Spin it round in the bowl.
0:14:07 > 0:14:10Soft and pliable dough.
0:14:10 > 0:14:12Don't do any more mixing in the bowl at this stage.
0:14:12 > 0:14:14You don't have to.
0:14:14 > 0:14:16The rest of it is done on the table.
0:14:16 > 0:14:19I'm going to use a little bit of olive oil on the surface
0:14:19 > 0:14:23and just begin to roll it up into a ball.
0:14:23 > 0:14:27I remember when I was in Jordan.
0:14:27 > 0:14:29I went to Petra.
0:14:29 > 0:14:30There was a Bedouin woman
0:14:30 > 0:14:32inside one of the caves
0:14:32 > 0:14:34with a flatbread with a piece of dough, just opening it up
0:14:34 > 0:14:37and she threw it over an oil dome over a flame.
0:14:37 > 0:14:40There was something raw about it,
0:14:40 > 0:14:44something very ancient about what she was doing.
0:14:44 > 0:14:47You can feel this dough getting softer.
0:14:47 > 0:14:49The gluten's beginning to form,
0:14:49 > 0:14:51the stretch is beginning to happen.
0:14:55 > 0:14:57I'm going to pop that into here.
0:14:57 > 0:14:59Take a little bit of the oil to stop the dough from sticking.
0:14:59 > 0:15:01Cover it and leave it for about an hour.
0:15:05 > 0:15:07What's the best thing to serve with a maneesh?
0:15:07 > 0:15:10I think a baba ganoush, a classic dish.
0:15:10 > 0:15:14The best translation I've ever heard is "spoiled old daddy".
0:15:14 > 0:15:16I'm a bit like that sometimes.
0:15:19 > 0:15:21'Prick three aubergines all over,
0:15:21 > 0:15:23'then place them in a roasting tray
0:15:23 > 0:15:25'and grill for about 15 minutes,
0:15:25 > 0:15:26'turning halfway through
0:15:26 > 0:15:29'until they are blackened all over.'
0:15:29 > 0:15:30They're soft, squidgy
0:15:30 > 0:15:33and I'm going to scoop out the inside.
0:15:33 > 0:15:37'To this, I'm adding a paste of crushed garlic, salt,
0:15:37 > 0:15:39'some lemon juice
0:15:39 > 0:15:41'and a couple of teaspoons of tahini or sesame paste.'
0:15:41 > 0:15:44And that, with the blend of the breads from the maneesh
0:15:44 > 0:15:46and the za'atar topping, is going to be fantastic.
0:15:48 > 0:15:51'For this and other recipes in the series,
0:15:51 > 0:15:53'you can visit the BBC food website.'
0:15:55 > 0:15:58There's my dough, which has been resting now for at least an hour.
0:15:58 > 0:16:00And you can see how big it's got. It's massive.
0:16:00 > 0:16:02Look at this air pocket. Watch.
0:16:03 > 0:16:05It's beautiful stuff.
0:16:05 > 0:16:08As a kid, I was always fascinated watching dough grow
0:16:08 > 0:16:10and the way it feels so tactile.
0:16:10 > 0:16:13This is what we call the drop.
0:16:13 > 0:16:15I'm just punching the air out of it.
0:16:15 > 0:16:18I cut off a bit of dough and I'm going to shape this into a ball.
0:16:18 > 0:16:22Up, hand, twists and turns.
0:16:27 > 0:16:29A little bit of flour.
0:16:29 > 0:16:32Push it out. Fingers in first.
0:16:32 > 0:16:34Try and get it as round as you can to start you off.
0:16:34 > 0:16:35It's always easier.
0:16:35 > 0:16:37It's a bit like making a pizza, I suppose.
0:16:37 > 0:16:39You've got to encourage it out.
0:16:41 > 0:16:43'Use your fingers to dimple the dough,
0:16:43 > 0:16:48'which stretches it and stops it springing back.'
0:16:48 > 0:16:52Get your rolling pin and you just want to roll it out quite big.
0:16:52 > 0:16:55Flip it, get it in the flour again.
0:16:55 > 0:16:56Down.
0:16:59 > 0:17:00I'm slackening it off as well,
0:17:00 > 0:17:02leaving it to come back,
0:17:02 > 0:17:05so it doesn't spring back, you're just gently coaxing it out.
0:17:11 > 0:17:13Now, this is a flatbread that's now relaxed.
0:17:13 > 0:17:16I don't want it to rise too much in the middle,
0:17:16 > 0:17:18so you can use a docker,
0:17:18 > 0:17:19just run it down the middle.
0:17:19 > 0:17:22You can use a fork if you haven't got one of these.
0:17:22 > 0:17:25'Puncturing the dough stops that part of it ballooning up.'
0:17:25 > 0:17:26Avoid the outside.
0:17:26 > 0:17:28I quite like the idea
0:17:28 > 0:17:29of that coming up round the outside.
0:17:29 > 0:17:33Now we're ready for our za'atar topping.
0:17:33 > 0:17:35Thyme, marjoram, sesame seed
0:17:35 > 0:17:39and a good glug of olive oil in there as well.
0:17:39 > 0:17:42Give that a mix round
0:17:42 > 0:17:44and then spread it out all over the loaf.
0:17:44 > 0:17:49The smell in your kitchen when this begins to bake
0:17:49 > 0:17:52will get your neighbours banging on your front door.
0:17:54 > 0:17:57'The maneesh needs to prove for about half an hour,
0:17:57 > 0:18:01'then it's baked for 15 minutes until golden brown.'
0:18:06 > 0:18:08Oh!
0:18:09 > 0:18:11Look at that.
0:18:11 > 0:18:13The smell that is coming off that
0:18:13 > 0:18:15is fantastic.
0:18:15 > 0:18:17The aromatic flavours
0:18:17 > 0:18:19coming from the marjoram, from the thyme.
0:18:19 > 0:18:22The sesame seeds burst and release that little bit of oil and resin
0:18:22 > 0:18:25on the outside, and that's what you can smell as well.
0:18:27 > 0:18:30'Finish the baba ganoush with a little flat leaf parsley
0:18:30 > 0:18:32'and a drizzle of olive oil.'
0:18:32 > 0:18:36With that together, I kid you not, it's fantastic.
0:18:46 > 0:18:49I'm just going to pop back to Jordan for a minute. Hang on.
0:18:52 > 0:18:53Oh, yeah.
0:18:53 > 0:18:57The flavours of the seeds, that little bit of sweetness in the base.
0:18:57 > 0:19:00The garlic and the aubergine together.
0:19:00 > 0:19:02For a dinner party or just for lunch.
0:19:08 > 0:19:09Beautiful.
0:19:13 > 0:19:14'Maneesh is another flatbread
0:19:14 > 0:19:17'that has changed very little over the years.
0:19:17 > 0:19:21'But sometimes, when people migrate around the globe,
0:19:21 > 0:19:23'taking their breads with them,
0:19:23 > 0:19:25'the cultures collide and a hybrid is born.
0:19:26 > 0:19:31'I'm in Clapham, South London, to try buss up shot or bust up shirt,
0:19:31 > 0:19:35'a Trinidadian classic, flaky, giant flatbread
0:19:35 > 0:19:38'which originated in a whole different continent.'
0:19:38 > 0:19:40So where did it come from? Is it Indian?
0:19:40 > 0:19:44- Most of our forefathers came from north of India.- Yeah.
0:19:44 > 0:19:46And they came down to the Caribbean,
0:19:46 > 0:19:47they bring all their recipes.
0:19:47 > 0:19:50- So this has got a strong influence then from the Caribbean.- Very.
0:19:50 > 0:19:52- It's a hybrid between the two.- Yes.
0:19:52 > 0:19:53This is going to be fascinating, then.
0:19:53 > 0:19:57'He has been making these all his life
0:19:57 > 0:19:59'and he's going to show me how it's done.'
0:19:59 > 0:20:01What dough is this?
0:20:01 > 0:20:03It's self-raising flour with water.
0:20:03 > 0:20:06So just self-raising flour and water. That's it?
0:20:06 > 0:20:08- That's it.- OK.
0:20:08 > 0:20:11- It's just like a pizza base.- Yeah.
0:20:11 > 0:20:15- And this is the margarine, soft spread.- Yeah.
0:20:17 > 0:20:19'The dough is then dusted with flour
0:20:19 > 0:20:21'and rolled into a soft cone shape.'
0:20:21 > 0:20:25- It's like making a croissant.- Yeah.
0:20:25 > 0:20:27You normally fold in the butter.
0:20:27 > 0:20:29This way you're doing it, a very, very...
0:20:29 > 0:20:31I've never seen that before in my life.
0:20:31 > 0:20:34So you've got lots of different layers here.
0:20:34 > 0:20:35At least five layers, we've got inside.
0:20:35 > 0:20:36Roll it out.
0:20:39 > 0:20:41Would this be served traditionally with a curry?
0:20:41 > 0:20:43With this one, you'd have the curry separate
0:20:43 > 0:20:46because traditionally, we eat it with our hands.
0:20:46 > 0:20:48- Apply the vegetable oil.- Yeah.
0:20:50 > 0:20:52That's a whopper, that, isn't it? That's huge.
0:20:52 > 0:20:55Now we leave it for it to cook.
0:20:55 > 0:20:58It's like a warm blanket on a winter's night.
0:20:58 > 0:21:00- A bit more vegetable oil.- Right.
0:21:00 > 0:21:03'This flatbread is such a supersizer,
0:21:03 > 0:21:07'it needs two special sticks, known as doublers, to flip it.'
0:21:11 > 0:21:14It's just absolutely massive.
0:21:17 > 0:21:20'This is where the name comes from.
0:21:20 > 0:21:23'The size of a shirt and then bust up.
0:21:23 > 0:21:24'Thus, buss up shot.'
0:21:24 > 0:21:26Yeah, the flakes are definitely there.
0:21:26 > 0:21:28'A bit like a supersized version
0:21:28 > 0:21:30'of the paratha I tried in Leicester.'
0:21:30 > 0:21:32It's as easy as that.
0:21:39 > 0:21:40That's lovely, that.
0:21:40 > 0:21:43- I'd like to try that, if you don't mind.- Yes, fine.
0:21:43 > 0:21:46I know that's a big ask. For me, not for you.
0:21:46 > 0:21:48I'm a bit nervous about this, to be honest.
0:21:48 > 0:21:51Done little ones, no problem, but this size?
0:21:51 > 0:21:53Could be a car crash waiting to happen.
0:21:58 > 0:22:00Begin to stretch it a little bit.
0:22:00 > 0:22:04Oh, this is going to go everywhere!
0:22:08 > 0:22:10It's a bit of a funny shape, to be honest.
0:22:10 > 0:22:12A bit more, more.
0:22:12 > 0:22:13- Lift it up?- Lift it up.
0:22:15 > 0:22:19Oh, no. That's a disaster.
0:22:19 > 0:22:21HE LAUGHS
0:22:21 > 0:22:23See if you can rescue that.
0:22:23 > 0:22:25That's really hard to do.
0:22:25 > 0:22:27You know what it's like.
0:22:27 > 0:22:28It's like having chopsticks.
0:22:28 > 0:22:31- 60 years old.- 60 years old?- Yeah.
0:22:31 > 0:22:33And they still can't do the job!
0:22:33 > 0:22:35THEY LAUGH
0:22:40 > 0:22:42I think that's pretty good, to be honest.
0:22:46 > 0:22:47Tastes all right.
0:22:47 > 0:22:52In fact, it tastes very good with some curried vegetables.
0:22:55 > 0:22:59'Buss up shot might be a big ask in a domestic kitchen,
0:22:59 > 0:23:02'but if I can inspire you to try making one flatbread at home,
0:23:02 > 0:23:06'this is the one, because it has a very special place in my heart.
0:23:08 > 0:23:11'Pitta, from the ancient Greek word for solid.
0:23:11 > 0:23:16'It is versatile, yeast-leavened flatbread that puffs up in the oven.
0:23:16 > 0:23:18'Its reputation might be tarnished
0:23:18 > 0:23:21'by some bad memories of late-night kebabs,
0:23:21 > 0:23:23'but I lived in Cyprus for several years.
0:23:23 > 0:23:27'I love the place and I associate pitta with my favourite lunch -
0:23:27 > 0:23:28'pork souvlaki.
0:23:30 > 0:23:35'I've invited two Cypriot friends, Abraham and Georgina, to join me.'
0:23:35 > 0:23:38Hello, guys. Now, what we're going to do is make some pitta.
0:23:38 > 0:23:39- You're going to help me.- OK.
0:23:39 > 0:23:42- Have you made pitta before?- No. - We buy them in.
0:23:42 > 0:23:45You buy them in? Well, it's got to be made somehow, hasn't it?
0:23:45 > 0:23:47What I'm going to do is add the flour in here.
0:23:47 > 0:23:49Straight into the bowl.
0:23:49 > 0:23:51Now, this bowl came from Kouklia.
0:23:51 > 0:23:55- Yes.- This is the village I used to stay a lot at when I was over in Cyprus.- Yes, we have some of these.
0:23:55 > 0:23:59- I'm going to add some yeast to that.- Yes.
0:23:59 > 0:24:01A little bit of flavouring of salt in there.
0:24:01 > 0:24:03And then, I'm going to add the Nigella seed.
0:24:03 > 0:24:05You might know it more as black cumin.
0:24:05 > 0:24:08A little bit of that in there and, of course, the olive oil.
0:24:08 > 0:24:09Yes!
0:24:09 > 0:24:11And then, the last thing to go in,
0:24:11 > 0:24:13- I'm going to add some water.- OK.
0:24:13 > 0:24:15Move the flour around, don't worry.
0:24:15 > 0:24:16Just get your hands dirty.
0:24:16 > 0:24:19Just move it around. You have a go at that side, Abraham.
0:24:19 > 0:24:21You should be able to get a feel for it.
0:24:21 > 0:24:24Do you need more water? I think we might do.
0:24:24 > 0:24:25Yes, we need more water.
0:24:25 > 0:24:26When I used to go up to Kouklia,
0:24:26 > 0:24:29we used to do this with all the families up there.
0:24:29 > 0:24:31It was such a good laugh, I really enjoyed it.
0:24:31 > 0:24:33There's a friend of mine who lives in Kouklia.
0:24:33 > 0:24:35He's...he's the baker.
0:24:35 > 0:24:41And all he does is, he makes the pittas in the old wood-fired oven
0:24:41 > 0:24:44and what we're trying to do is replicate what you can do
0:24:44 > 0:24:46in a wood-fired oven at home,
0:24:46 > 0:24:48so I want people to get involved with making pittas,
0:24:48 > 0:24:51because pitta is such a staple diet over there, isn't it?
0:24:51 > 0:24:53THEY LAUGH
0:24:53 > 0:24:55- That made it easier for me.- Yeah.
0:24:55 > 0:24:57All you're trying to do is pummel the dough.
0:24:57 > 0:25:00If you get the dough, just tuck it into the middle and then push.
0:25:00 > 0:25:02It's that rhythmic action
0:25:02 > 0:25:05that begins to build up the gluten strands,
0:25:05 > 0:25:07- which you need inside the flour. - OK. A-ha.
0:25:07 > 0:25:10You say you've never done this before and you've picked it up.
0:25:10 > 0:25:13- Well...- It's in your DNA.
0:25:13 > 0:25:15I think it is, probably.
0:25:15 > 0:25:16HE LAUGHS
0:25:16 > 0:25:18Let's have a look at that.
0:25:18 > 0:25:20That's perfect.
0:25:20 > 0:25:23I love the fact that I'm teaching Cypriots how to make pitta bread.
0:25:23 > 0:25:24That's fantastic.
0:25:24 > 0:25:27THEY LAUGH
0:25:27 > 0:25:30'The dough needs to rise until it's doubled in size.
0:25:30 > 0:25:33'Then it's ready to make into pitta.'
0:25:33 > 0:25:36Just going to divide this into a few balls.
0:25:36 > 0:25:38You can make big pittas or small pittas.
0:25:38 > 0:25:41I'm going to make fairly big ones.
0:25:41 > 0:25:43I want a lot of souvlaki in there, if I'm honest.
0:25:43 > 0:25:45Shape it into a rough ball,
0:25:45 > 0:25:49slap it down and you need to sort of start to stretch it out.
0:25:49 > 0:25:52I'm going to shape these into a pitta shape.
0:25:55 > 0:25:57No need to prove it again,
0:25:57 > 0:25:58we're going to put it straight on
0:25:58 > 0:26:00and what we call "sting it" in the oven.
0:26:00 > 0:26:02It's going to be hit with a lot of heat very quickly
0:26:02 > 0:26:05and we should start to see that puff and rise in the oven.
0:26:05 > 0:26:06It's got to be quick.
0:26:06 > 0:26:08Nice and hot. 250.
0:26:10 > 0:26:11This is quite an active dough.
0:26:11 > 0:26:13When you put this on a hot tray,
0:26:13 > 0:26:15gravity holds the base down.
0:26:15 > 0:26:18Yeast begins to work very quickly because it's very hot
0:26:18 > 0:26:21and the top will begin to puff up because it's thin.
0:26:25 > 0:26:27The trick is bringing it out at the optimum time.
0:26:27 > 0:26:30Too much colour, and it turns like a cracker.
0:26:30 > 0:26:31That's ready.
0:26:36 > 0:26:38Flecks of colour on the top.
0:26:38 > 0:26:40Still quite pale as well.
0:26:40 > 0:26:42As the air temperature begins to drop,
0:26:42 > 0:26:44the temperature of the bread dies.
0:26:44 > 0:26:47That will then soften up and it drops down.
0:26:47 > 0:26:48Now, I'm going to make my filling.
0:26:48 > 0:26:52Souvlaki could be with lamb, could be with pork, could even be with chicken.
0:26:52 > 0:26:55But I prefer pork. Pork is by far and away my favourite
0:26:55 > 0:26:57and I've decided to use belly of pork.
0:26:57 > 0:27:00For me, I love that bit of fat on there,
0:27:00 > 0:27:02the crispiness that you get from the fat.
0:27:06 > 0:27:09'Thread chunks of pork belly onto a skewer with chopped onion
0:27:09 > 0:27:11'and peppers.'
0:27:11 > 0:27:13I'm going to get a bit of colour on these.
0:27:17 > 0:27:19'As the skewers sizzle on the griddle,
0:27:19 > 0:27:20'baste them with oil,
0:27:20 > 0:27:23'season, and sprinkle with dried oregano.
0:27:23 > 0:27:27'Finally, brush them generously with red wine for an authentic flavour.
0:27:29 > 0:27:31'Now we can put it all together.
0:27:31 > 0:27:35'Cut your warm pitta open and stuff with shredded cabbage,
0:27:35 > 0:27:37'lettuce, onion and tomato.
0:27:37 > 0:27:40'Top with the griddled pork and vegetables
0:27:40 > 0:27:43'and serve with a chunky Cypriot salad.'
0:27:46 > 0:27:49- Here you go, guys.- Oh, very nice. - I hope you like.
0:27:49 > 0:27:52See, I've even served it on the paper as well.
0:27:52 > 0:27:54- I know!- Oh, wow! This looks great.
0:27:54 > 0:27:55I used to have this for lunch.
0:27:55 > 0:27:57- Yes.- Yeah. And dinner, actually.
0:27:57 > 0:28:00And if I could have it, I'd have it for breakfast as well.
0:28:02 > 0:28:05- I just love that meat with the bread.- It's very nice.
0:28:05 > 0:28:08The pitta tastes so soft and tasty.
0:28:08 > 0:28:10To me, this is it. Nice, healthy...
0:28:10 > 0:28:11You did a great job.
0:28:11 > 0:28:13Thanks, guys. I appreciate that.
0:28:13 > 0:28:15- ALL: Yamas! - Cheers.
0:28:17 > 0:28:20'Next time, I'll be showing you a triple bill
0:28:20 > 0:28:22'of iconic breads from Europe -
0:28:22 > 0:28:24'the French connection.'
0:28:24 > 0:28:25I'm in France already.
0:28:25 > 0:28:27'A German contest.'
0:28:27 > 0:28:30There's definitely a challenge going on here.
0:28:30 > 0:28:31THEY LAUGH
0:28:31 > 0:28:34'And the Italian job.'
0:28:34 > 0:28:36CHEERING
0:28:59 > 0:29:03Subtitles by Red Bee Media Ltd