Flat Bread Paul Hollywood's Bread


Flat Bread

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'I'm Paul Hollywood and baking is in my blood.

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'I was taught how to bake bread by my dad.

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'I've been around the smell of freshly-baked bread all my life

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'and it's guaranteed to get my mouth watering.'

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It takes me back to when I was six years old.

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Fantastic.

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'I think every home is improved by it, so I want to show you

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'that making bread in your own kitchen is much more satisfying

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'than buying a loaf,

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'because it's a feast for your family and for your senses.

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'The smell of it.'

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Oh!

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'The feel of it.'

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It's beautiful stuff.

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'The look of it.'

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It's one of my best loaves I've ever made.

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'The sound of it.'

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This is a beautiful loaf.

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'And the taste of it.'

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I'd have that any time of the day.

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It's delicious.

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'I want to show you that making bread is simple, really.

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'You mix,

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'knead,

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'prove, shape.

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'Prove again,

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'then, finally,

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'bake.

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'Once you've mastered that,

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'I'm going to reveal how bread can be much more than just a loaf.

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'It can be a meal in itself.'

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That is very special.

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'So, there's no excuses.

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'Get baking.'

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'We've been eating bread as our staple diet for nearly 10,000 years.

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'Our forefathers learned that if they pounded grains into flour,

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'mixed it with water and baked that mix on a hot stone,

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'they could make flatbread.'

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Flatbreads are fun, fast, and simple to make

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and you can really make a meal from them.

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You can stuff them, dip them, wrap them. They're so versatile.

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'This time, we're globe-trotting.'

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HE CHUCKLES

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'And I'll show you how to make a fragrant maneesh from the Lebanon

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'laden with herbs and sesame seeds.'

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That's the fella!

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'And from Cyprus, a pitta stuffed with souvlaki.

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'But we're starting in Mexico with a tortilla recipe

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'that's barely changed in thousands of years.'

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You don't need any special equipment for this.

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A hot plate and a pair of hands. Job done.

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Then we'll make a fiery corn tortilla tower.

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If I get my flour - masa harina.

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A very unique-feeling flour.

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If you can't get hold of it, use wheat flour.

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It's got a bit of a taste to it as well.

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It's made with corn, it's very bitty,

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but these will give a very authentic taste.

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You basically need

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one and a half cups full.

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Then you need a splash of olive oil, so a little glug.

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A pinch of salt.

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A cup full of cold water

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straight into there.

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'This recipe will work with wheat flour,

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'but you need masa harina

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'for the real authentic flavour

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'of corn tortilla.'

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I'll begin to get my hands in there.

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'Masa harina is gluten-free

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'and has a granular texture,

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'so it feels very different to a wheat dough.'

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And it'll form very quickly into a paste.

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Just push it all together,

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pick up all the residue underneath.

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It's got a very different feel to it, this.

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Because of the lack of gluten in there,

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you've got something that breaks.

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There's no string to that at all.

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I'm just going to fold it a couple of times.

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There you have it.

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All I'm going to do is divide that into balls now.

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Get the kids to do this. They'd love to do this.

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You're making a little cup in your hand

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and making another cup over the top,

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and then moving it around, so it just sits in there.

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'Once they're all an equal size,

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'pop them in the fridge to chill for ten minutes.

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'It really helps keep them together.'

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Put a little bit of oil on the surface,

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just to prevent them from sticking too much.

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You can actually use a rolling pin for this.

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I'm trying to keep it as authentic as possible.

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'The dough is really delicate,

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'so you could also try rolling it between two pieces of food wrap.'

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All I'm going to do is pop them onto the hot plate.

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I reckon it's going to take about two minutes.

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Two to three minutes on each side.

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'They may look similar to wheat tortilla,

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'but their corn flavour makes them taste rather different.'

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You can now get hold of masa harina quite commonly now.

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Go to a whole-foods shop and order it,

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but you can order it online as well.

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But it's worthwhile trying them. I'm like that.

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I like to master things.

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I can't just be beaten by a piece of dough. It's not going to happen.

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There are the little guys.

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Nine tortillas.

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Now I'm going to show you something

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that you can do very special with these tortillas.

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We're going to build a tower

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with all your favourite Mexican ingredients.

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'I'm going to start with some spicy roast chicken.

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'Put some celery salt, cumin,

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'dried oregano and smoked paprika in a bag.

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'Then add some dried chilli flakes,

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'garlic salt, the juice and zest of two limes

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'and throw in six chicken thighs.'

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It's on the bone, so it's going to hold its moisture

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and there'll be lots and lots of flavour in there. Delicious.

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'Shake it all together to give it a good coating.'

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Roast in the oven.

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180, non-fan, for about half an hour.

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'Once they're roasted and rested,

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'shred the chicken off the bone

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'and don't forget to mop up those juices.'

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There's enough here for an army...

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or one hungry baker.

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'Now, we can't have tortillas without guacamole.

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'Take the flesh of three ripe avocados

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'and add the zest and juice of the lemon and the lime.'

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I'm just going to get a fork in there.

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I want it to be quite lumpy.

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I don't want it to be totally smooth like baby food.

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'Add a couple of tablespoons of sour cream,

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'a pinch of salt and a splash of olive oil.'

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That's the fella!

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That's going to be gorgeous with the tortilla.

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Put my grill on now.

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We're going to prepare the salsa.

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Chillies, straight in.

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'A quartered red onion.

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'Some halved tomatoes, cut side down.

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'A couple of garlic cloves

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'and a drizzle of olive oil,

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'goes under the grill for about 15 minutes

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'until the vegetables begin to char.

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'Then, into a processor.'

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We're also going to add chipotle chilli,

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which is a dry smoked chilli.

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But that will give a stronger earthiness to the whole salsa, so...

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'And finally, a bit of coriander.'

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Proper food.

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'Then, blitz.'

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There you have it.

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Wow!

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That's fantastic.

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'Time to build my tortilla tower.'

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You have a tortilla layer.

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On top of that, guacamole.

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Then you have your chicken.

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Then you have your salsa.

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Then you have your sour cream.

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Then you have your Monterey Jack cheddar cheese.

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Beautiful.

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Top with some spring onions.

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Another tortilla,

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guacamole, chicken, salsa,

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sour cream and so on

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and you build it all up...

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To about three layers.

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That's enough for one person, surely!

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My favourite flavours of Mexico.

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That lime and the guacamole

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and the sour cream and that chicken.

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And the whole thing on top of one of these fantastic tortilla wraps.

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Look at that. It's got to be done.

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HE CHUCKLES

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That is very special indeed.

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This is delicious.

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You've got to try this.

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'Mexican tortillas are traditionally made from corn,

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'but flatbreads can be made by mixing water

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'with a whole variety of cereals and grains.

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'When it comes to Indian breads,

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'we're largely familiar with naans and chapattis,

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'but there's a whole world of magnificent flatbreads,

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'so I've come to Leicester to try some more unusual ones.'

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We're here at a very good restaurant,

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an Indian restaurant called Kayal.

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And they make some of the best-tasting breads

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I've ever, ever had.

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Rice-based, lentil-based, flour-based.

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It doesn't seem to matter with these guys. They produce pure magic.

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'Restaurateur Jaimon Thomas and his head chef Siby Jose

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'serve up house specialities like crispy poori,

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'a dramatic deep-fried puffball of a bread.'

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And that's it?

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'And their flaky layered paratha,

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'which is stretched until paper-thin,

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'then gathered, coiled, and rolled up

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'before being cooked on a hot plate and getting a good crushing.'

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HE CHUCKLES

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'But I want to try my hand at their delicate spinach dosa.'

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-OK, so, basically, that's the lentil.

-Yeah.

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-And the rice.

-Yes.

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-Which we soak in the water.

-Yes.

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Which we like to grind in a special grinder we have.

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'After being ground, the mixture is left to ferment for six hours.'

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We'd like to do spinach dosa today,

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so we'd like to get the fresh leaves grinded, spinach...

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It seems simple enough so far.

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-It's a bit like a batter at the moment.

-Yes.

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'Siby tempers the heat of the hot plate with water...'

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That's fantastic.

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'..to get it exactly right.

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'The dosa is so thin, it cooks in seconds,

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'so the skill is to spread the batter really quickly.'

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That's huge.

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So this is the filling.

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What's in that at the moment?

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Chilli, green paste, beans, ginger,

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cabbage and carrots with potatoes.

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With potatoes.

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'A speciality of the house, Siby makes 100 dosa every day.'

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Wow. That's impressive,

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the texture that you've got going on here and the smell.

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You can smell the spinach in there.

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-Can I have a go?

-Sure, no problem.

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What do we do with this, just throw it in?

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Very thick, isn't it?

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-That way.

-Oh!

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Faster, fast, faster.

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That's too small, that, isn't it?

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Mind you, I've still got half the mix in the bowl.

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That's fine.

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THEY LAUGH

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-That's nice!

-That's all right, that. I like that.

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I know it's a small one.

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Would you be happy with that?

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The size doesn't make any difference.

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If you had just used the full quantity in the bowl,

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it would have been bigger.

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Make it quicker.

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You've got to do it quickly. Yeah, I know, I know, I wasn't.

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I didn't put all the mix in, so my excuse is...

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That's why mine fits the plate.

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You see, I think that, proportionally, is the right size for that plate.

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I think when it hangs over the edge, it's a bit much!

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Don't you think? I think you should change your recipe.

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THEY LAUGH

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'OK, so mine did not look quite as dramatic as Siby's,

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'but when it's served with coconut chutneys

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'and a spicy vegetable sambar,

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'I reckon it'll taste just as good.

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'This delicate unleavened Indian dosa

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'is made from little more than rice, lentils and water,

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'but flatbreads can also be leavened.

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'I'm going to show you how to use yeast in a flatbread

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'to give it body in my favourite Middle Eastern dish.'

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Morning! Could I have three aubergines, please?

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'I'm going to make a fragrant flatbread

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'with an aubergine dip that makes a perfect lunch or snack.'

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Maneesh is a very ancient flatbread

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which originates from Lebanon, eaten throughout the day.

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It's topped with aromatic herbs and that's called a za'atar.

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It's absolutely delicious.

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'We start with the same ingredients as a basic bread dough.

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'500 grammes of strong white flour,

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'10 grammes of fast-action yeast.

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'And 10 grammes of salt.'

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I'm going to add some sugar to give it a colour in the oven

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as quickly as possible.

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25 grammes going in.

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If a bread colours quicker in the oven,

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it means it retains its moisture and therefore remains soft.

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'Finally, I'm going to add a little olive oil and some water.'

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It's actually tepid water.

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Unusual for me to use warm water,

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but I want this to be alive

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and a bit lighter quite quick.

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Start with a little to begin with.

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Fingers in.

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Spin it round in the bowl.

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Soft and pliable dough.

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Don't do any more mixing in the bowl at this stage.

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You don't have to.

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The rest of it is done on the table.

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I'm going to use a little bit of olive oil on the surface

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and just begin to roll it up into a ball.

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I remember when I was in Jordan.

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I went to Petra.

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There was a Bedouin woman

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inside one of the caves

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with a flatbread with a piece of dough, just opening it up

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and she threw it over an oil dome over a flame.

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There was something raw about it,

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something very ancient about what she was doing.

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You can feel this dough getting softer.

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The gluten's beginning to form,

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the stretch is beginning to happen.

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I'm going to pop that into here.

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Take a little bit of the oil to stop the dough from sticking.

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Cover it and leave it for about an hour.

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What's the best thing to serve with a maneesh?

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I think a baba ganoush, a classic dish.

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The best translation I've ever heard is "spoiled old daddy".

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I'm a bit like that sometimes.

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'Prick three aubergines all over,

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'then place them in a roasting tray

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'and grill for about 15 minutes,

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'turning halfway through

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'until they are blackened all over.'

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They're soft, squidgy

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and I'm going to scoop out the inside.

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'To this, I'm adding a paste of crushed garlic, salt,

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'some lemon juice

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'and a couple of teaspoons of tahini or sesame paste.'

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And that, with the blend of the breads from the maneesh

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and the za'atar topping, is going to be fantastic.

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'For this and other recipes in the series,

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'you can visit the BBC food website.'

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There's my dough, which has been resting now for at least an hour.

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And you can see how big it's got. It's massive.

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Look at this air pocket. Watch.

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It's beautiful stuff.

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As a kid, I was always fascinated watching dough grow

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and the way it feels so tactile.

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This is what we call the drop.

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I'm just punching the air out of it.

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I cut off a bit of dough and I'm going to shape this into a ball.

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Up, hand, twists and turns.

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A little bit of flour.

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Push it out. Fingers in first.

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Try and get it as round as you can to start you off.

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It's always easier.

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It's a bit like making a pizza, I suppose.

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You've got to encourage it out.

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'Use your fingers to dimple the dough,

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'which stretches it and stops it springing back.'

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Get your rolling pin and you just want to roll it out quite big.

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Flip it, get it in the flour again.

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Down.

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I'm slackening it off as well,

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leaving it to come back,

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so it doesn't spring back, you're just gently coaxing it out.

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Now, this is a flatbread that's now relaxed.

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I don't want it to rise too much in the middle,

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so you can use a docker,

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just run it down the middle.

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You can use a fork if you haven't got one of these.

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'Puncturing the dough stops that part of it ballooning up.'

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Avoid the outside.

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I quite like the idea

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of that coming up round the outside.

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Now we're ready for our za'atar topping.

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Thyme, marjoram, sesame seed

0:17:330:17:35

and a good glug of olive oil in there as well.

0:17:350:17:39

Give that a mix round

0:17:390:17:42

and then spread it out all over the loaf.

0:17:420:17:44

The smell in your kitchen when this begins to bake

0:17:440:17:49

will get your neighbours banging on your front door.

0:17:490:17:52

'The maneesh needs to prove for about half an hour,

0:17:540:17:57

'then it's baked for 15 minutes until golden brown.'

0:17:570:18:01

Oh!

0:18:060:18:08

Look at that.

0:18:090:18:11

The smell that is coming off that

0:18:110:18:13

is fantastic.

0:18:130:18:15

The aromatic flavours

0:18:150:18:17

coming from the marjoram, from the thyme.

0:18:170:18:19

The sesame seeds burst and release that little bit of oil and resin

0:18:190:18:22

on the outside, and that's what you can smell as well.

0:18:220:18:25

'Finish the baba ganoush with a little flat leaf parsley

0:18:270:18:30

'and a drizzle of olive oil.'

0:18:300:18:32

With that together, I kid you not, it's fantastic.

0:18:320:18:36

I'm just going to pop back to Jordan for a minute. Hang on.

0:18:460:18:49

Oh, yeah.

0:18:520:18:53

The flavours of the seeds, that little bit of sweetness in the base.

0:18:530:18:57

The garlic and the aubergine together.

0:18:570:19:00

For a dinner party or just for lunch.

0:19:000:19:02

Beautiful.

0:19:080:19:09

'Maneesh is another flatbread

0:19:130:19:14

'that has changed very little over the years.

0:19:140:19:17

'But sometimes, when people migrate around the globe,

0:19:170:19:21

'taking their breads with them,

0:19:210:19:23

'the cultures collide and a hybrid is born.

0:19:230:19:25

'I'm in Clapham, South London, to try buss up shot or bust up shirt,

0:19:260:19:31

'a Trinidadian classic, flaky, giant flatbread

0:19:310:19:35

'which originated in a whole different continent.'

0:19:350:19:38

So where did it come from? Is it Indian?

0:19:380:19:40

-Most of our forefathers came from north of India.

-Yeah.

0:19:400:19:44

And they came down to the Caribbean,

0:19:440:19:46

they bring all their recipes.

0:19:460:19:47

-So this has got a strong influence then from the Caribbean.

-Very.

0:19:470:19:50

-It's a hybrid between the two.

-Yes.

0:19:500:19:52

This is going to be fascinating, then.

0:19:520:19:53

'He has been making these all his life

0:19:530:19:57

'and he's going to show me how it's done.'

0:19:570:19:59

What dough is this?

0:19:590:20:01

It's self-raising flour with water.

0:20:010:20:03

So just self-raising flour and water. That's it?

0:20:030:20:06

-That's it.

-OK.

0:20:060:20:08

-It's just like a pizza base.

-Yeah.

0:20:080:20:11

-And this is the margarine, soft spread.

-Yeah.

0:20:110:20:15

'The dough is then dusted with flour

0:20:170:20:19

'and rolled into a soft cone shape.'

0:20:190:20:21

-It's like making a croissant.

-Yeah.

0:20:210:20:25

You normally fold in the butter.

0:20:250:20:27

This way you're doing it, a very, very...

0:20:270:20:29

I've never seen that before in my life.

0:20:290:20:31

So you've got lots of different layers here.

0:20:310:20:34

At least five layers, we've got inside.

0:20:340:20:35

Roll it out.

0:20:350:20:36

Would this be served traditionally with a curry?

0:20:390:20:41

With this one, you'd have the curry separate

0:20:410:20:43

because traditionally, we eat it with our hands.

0:20:430:20:46

-Apply the vegetable oil.

-Yeah.

0:20:460:20:48

That's a whopper, that, isn't it? That's huge.

0:20:500:20:52

Now we leave it for it to cook.

0:20:520:20:55

It's like a warm blanket on a winter's night.

0:20:550:20:58

-A bit more vegetable oil.

-Right.

0:20:580:21:00

'This flatbread is such a supersizer,

0:21:000:21:03

'it needs two special sticks, known as doublers, to flip it.'

0:21:030:21:07

It's just absolutely massive.

0:21:110:21:14

'This is where the name comes from.

0:21:170:21:20

'The size of a shirt and then bust up.

0:21:200:21:23

'Thus, buss up shot.'

0:21:230:21:24

Yeah, the flakes are definitely there.

0:21:240:21:26

'A bit like a supersized version

0:21:260:21:28

'of the paratha I tried in Leicester.'

0:21:280:21:30

It's as easy as that.

0:21:300:21:32

That's lovely, that.

0:21:390:21:40

-I'd like to try that, if you don't mind.

-Yes, fine.

0:21:400:21:43

I know that's a big ask. For me, not for you.

0:21:430:21:46

I'm a bit nervous about this, to be honest.

0:21:460:21:48

Done little ones, no problem, but this size?

0:21:480:21:51

Could be a car crash waiting to happen.

0:21:510:21:53

Begin to stretch it a little bit.

0:21:580:22:00

Oh, this is going to go everywhere!

0:22:000:22:04

It's a bit of a funny shape, to be honest.

0:22:080:22:10

A bit more, more.

0:22:100:22:12

-Lift it up?

-Lift it up.

0:22:120:22:13

Oh, no. That's a disaster.

0:22:150:22:19

HE LAUGHS

0:22:190:22:21

See if you can rescue that.

0:22:210:22:23

That's really hard to do.

0:22:230:22:25

You know what it's like.

0:22:250:22:27

It's like having chopsticks.

0:22:270:22:28

-60 years old.

-60 years old?

-Yeah.

0:22:280:22:31

And they still can't do the job!

0:22:310:22:33

THEY LAUGH

0:22:330:22:35

I think that's pretty good, to be honest.

0:22:400:22:42

Tastes all right.

0:22:460:22:47

In fact, it tastes very good with some curried vegetables.

0:22:470:22:52

'Buss up shot might be a big ask in a domestic kitchen,

0:22:550:22:59

'but if I can inspire you to try making one flatbread at home,

0:22:590:23:02

'this is the one, because it has a very special place in my heart.

0:23:020:23:06

'Pitta, from the ancient Greek word for solid.

0:23:080:23:11

'It is versatile, yeast-leavened flatbread that puffs up in the oven.

0:23:110:23:16

'Its reputation might be tarnished

0:23:160:23:18

'by some bad memories of late-night kebabs,

0:23:180:23:21

'but I lived in Cyprus for several years.

0:23:210:23:23

'I love the place and I associate pitta with my favourite lunch -

0:23:230:23:27

'pork souvlaki.

0:23:270:23:28

'I've invited two Cypriot friends, Abraham and Georgina, to join me.'

0:23:300:23:35

Hello, guys. Now, what we're going to do is make some pitta.

0:23:350:23:38

-You're going to help me.

-OK.

0:23:380:23:39

-Have you made pitta before?

-No.

-We buy them in.

0:23:390:23:42

You buy them in? Well, it's got to be made somehow, hasn't it?

0:23:420:23:45

What I'm going to do is add the flour in here.

0:23:450:23:47

Straight into the bowl.

0:23:470:23:49

Now, this bowl came from Kouklia.

0:23:490:23:51

-Yes.

-This is the village I used to stay a lot at when I was over in Cyprus.

-Yes, we have some of these.

0:23:510:23:55

-I'm going to add some yeast to that.

-Yes.

0:23:550:23:59

A little bit of flavouring of salt in there.

0:23:590:24:01

And then, I'm going to add the Nigella seed.

0:24:010:24:03

You might know it more as black cumin.

0:24:030:24:05

A little bit of that in there and, of course, the olive oil.

0:24:050:24:08

Yes!

0:24:080:24:09

And then, the last thing to go in,

0:24:090:24:11

-I'm going to add some water.

-OK.

0:24:110:24:13

Move the flour around, don't worry.

0:24:130:24:15

Just get your hands dirty.

0:24:150:24:16

Just move it around. You have a go at that side, Abraham.

0:24:160:24:19

You should be able to get a feel for it.

0:24:190:24:21

Do you need more water? I think we might do.

0:24:210:24:24

Yes, we need more water.

0:24:240:24:25

When I used to go up to Kouklia,

0:24:250:24:26

we used to do this with all the families up there.

0:24:260:24:29

It was such a good laugh, I really enjoyed it.

0:24:290:24:31

There's a friend of mine who lives in Kouklia.

0:24:310:24:33

He's...he's the baker.

0:24:330:24:35

And all he does is, he makes the pittas in the old wood-fired oven

0:24:350:24:41

and what we're trying to do is replicate what you can do

0:24:410:24:44

in a wood-fired oven at home,

0:24:440:24:46

so I want people to get involved with making pittas,

0:24:460:24:48

because pitta is such a staple diet over there, isn't it?

0:24:480:24:51

THEY LAUGH

0:24:510:24:53

-That made it easier for me.

-Yeah.

0:24:530:24:55

All you're trying to do is pummel the dough.

0:24:550:24:57

If you get the dough, just tuck it into the middle and then push.

0:24:570:25:00

It's that rhythmic action

0:25:000:25:02

that begins to build up the gluten strands,

0:25:020:25:05

-which you need inside the flour.

-OK. A-ha.

0:25:050:25:07

You say you've never done this before and you've picked it up.

0:25:070:25:10

-Well...

-It's in your DNA.

0:25:100:25:13

I think it is, probably.

0:25:130:25:15

HE LAUGHS

0:25:150:25:16

Let's have a look at that.

0:25:160:25:18

That's perfect.

0:25:180:25:20

I love the fact that I'm teaching Cypriots how to make pitta bread.

0:25:200:25:23

That's fantastic.

0:25:230:25:24

THEY LAUGH

0:25:240:25:27

'The dough needs to rise until it's doubled in size.

0:25:270:25:30

'Then it's ready to make into pitta.'

0:25:300:25:33

Just going to divide this into a few balls.

0:25:330:25:36

You can make big pittas or small pittas.

0:25:360:25:38

I'm going to make fairly big ones.

0:25:380:25:41

I want a lot of souvlaki in there, if I'm honest.

0:25:410:25:43

Shape it into a rough ball,

0:25:430:25:45

slap it down and you need to sort of start to stretch it out.

0:25:450:25:49

I'm going to shape these into a pitta shape.

0:25:490:25:52

No need to prove it again,

0:25:550:25:57

we're going to put it straight on

0:25:570:25:58

and what we call "sting it" in the oven.

0:25:580:26:00

It's going to be hit with a lot of heat very quickly

0:26:000:26:02

and we should start to see that puff and rise in the oven.

0:26:020:26:05

It's got to be quick.

0:26:050:26:06

Nice and hot. 250.

0:26:060:26:08

This is quite an active dough.

0:26:100:26:11

When you put this on a hot tray,

0:26:110:26:13

gravity holds the base down.

0:26:130:26:15

Yeast begins to work very quickly because it's very hot

0:26:150:26:18

and the top will begin to puff up because it's thin.

0:26:180:26:21

The trick is bringing it out at the optimum time.

0:26:250:26:27

Too much colour, and it turns like a cracker.

0:26:270:26:30

That's ready.

0:26:300:26:31

Flecks of colour on the top.

0:26:360:26:38

Still quite pale as well.

0:26:380:26:40

As the air temperature begins to drop,

0:26:400:26:42

the temperature of the bread dies.

0:26:420:26:44

That will then soften up and it drops down.

0:26:440:26:47

Now, I'm going to make my filling.

0:26:470:26:48

Souvlaki could be with lamb, could be with pork, could even be with chicken.

0:26:480:26:52

But I prefer pork. Pork is by far and away my favourite

0:26:520:26:55

and I've decided to use belly of pork.

0:26:550:26:57

For me, I love that bit of fat on there,

0:26:570:27:00

the crispiness that you get from the fat.

0:27:000:27:02

'Thread chunks of pork belly onto a skewer with chopped onion

0:27:060:27:09

'and peppers.'

0:27:090:27:11

I'm going to get a bit of colour on these.

0:27:110:27:13

'As the skewers sizzle on the griddle,

0:27:170:27:19

'baste them with oil,

0:27:190:27:20

'season, and sprinkle with dried oregano.

0:27:200:27:23

'Finally, brush them generously with red wine for an authentic flavour.

0:27:230:27:27

'Now we can put it all together.

0:27:290:27:31

'Cut your warm pitta open and stuff with shredded cabbage,

0:27:310:27:35

'lettuce, onion and tomato.

0:27:350:27:37

'Top with the griddled pork and vegetables

0:27:370:27:40

'and serve with a chunky Cypriot salad.'

0:27:400:27:43

-Here you go, guys.

-Oh, very nice.

-I hope you like.

0:27:460:27:49

See, I've even served it on the paper as well.

0:27:490:27:52

-I know!

-Oh, wow! This looks great.

0:27:520:27:54

I used to have this for lunch.

0:27:540:27:55

-Yes.

-Yeah. And dinner, actually.

0:27:550:27:57

And if I could have it, I'd have it for breakfast as well.

0:27:570:28:00

-I just love that meat with the bread.

-It's very nice.

0:28:020:28:05

The pitta tastes so soft and tasty.

0:28:050:28:08

To me, this is it. Nice, healthy...

0:28:080:28:10

You did a great job.

0:28:100:28:11

Thanks, guys. I appreciate that.

0:28:110:28:13

-ALL: Yamas!

-Cheers.

0:28:130:28:15

'Next time, I'll be showing you a triple bill

0:28:170:28:20

'of iconic breads from Europe -

0:28:200:28:22

'the French connection.'

0:28:220:28:24

I'm in France already.

0:28:240:28:25

'A German contest.'

0:28:250:28:27

There's definitely a challenge going on here.

0:28:270:28:30

THEY LAUGH

0:28:300:28:31

'And the Italian job.'

0:28:310:28:34

CHEERING

0:28:340:28:36

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0:28:590:29:03

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