then cover the dough with the damp cloth. Place the covered plates or tray in the fridge for at least 6 hours, but ideally overnight or even up to 48 hours to let it have a long fermentation and a ...

Divide the dough into two equal portions, and shape each portion into a ball. Cover with a damp cloth and allow to prove again for about 15 minutes. Place a pizza stone or an upturned baking tray ...

Sprinkle some flour on a clean kitchen cloth and place the pieces of dough on it. Cover with a slightly damp cloth and leave to rise for at least 30 minutes in a warm place. Preheat the oven to ...

Goes well with stews, hummus or dips. 1. Sift the flour along with the salt and the soda, and knead it to a soft, smooth dough, with the yoghurt. 2. 2. Cover with a damp cloth, and leave to rise in a ...

Add oil and carry on kneading 2 minutes more. Cover dough with a clean, damp dish towel and let rest at room temperature 30 minutes. Meanwhile, make the filling: In a medium bowl, combine all the ...

3. Punch down dough to expel excess air. Divide dough into two equal portions. Shape each portion into long tapered loaves.

Gradually add 2 cups of water and knead the mixture until you get a smooth and pliable dough. Cover the dough with a damp cloth and let it rest for about 30 minutes. Heat 50 gm of butter in a pan and ...

If not, continue kneading. Oil a bowl. Place the dough in the bowl. Cover with a damp cloth and leave the dough to double in volume for at least 1h30. Place the dough on the table. Knead to ...

Cover the bowl with plastic ... covered in a damp cloth, for 2 to 3 hours before needed. Note: Don’t freeze the dough, but you can store it in the refrigerator, wrapped in plastic, for up ...