Categories
Breakfast Recipe

Fluffy Pancakes 🥞

Using leftover whey from making labneh adds a subtle tang and makes these pancakes soft and fluffy.

Ingredients

Dry ingredients

200g plain flour

35g sugar (2 tablespoons)

7g baking powder (2 teaspoons)

2g bicarbonate soda/baking soda (½ teaspoon)

1g salt (¼ teaspoon)

Wet ingredients

250ml whey (if you don't have enough you can make up the shortfall with milk)

1 egg

1 teaspoon vanilla essence

40g melted butter (2 tablespoons)

Step-by-step Instructions
1. Mix the Dry Ingredients
  • In a large bowl, whisk together 200g flour, 35g sugar, 7g baking powder, 2g baking soda, and 1g salt until well combined.

2. Mix the Wet Ingredients
  • In a separate bowl or jug, whisk together 250ml whey, 1 large egg, 40g melted butter, and 1 teaspoon vanilla extract (if using) until smooth.

3. Combine the Mixtures
  • Pour the wet ingredients into the dry ingredients. Gently fold the batter together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are fine. The batter should be thick but pourable.

4. Rest the Batter
  • Let the batter rest for about 5 minutes to allow the baking powder to activate, resulting in fluffier pancakes.
5. Cook the Pancakes
  • Heat a non-stick frying pan or griddle over medium heat and lightly grease with butter.
  • Pour about 1/4 cup (60ml) of batter onto the pan for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
  • Flip the pancakes and cook for another 1-2 minutes until golden brown.
6. Serve

Stack the pancakes and serve warm with your choice of toppings, such as fresh fruit, syrup, or a dollop of labneh or Greek yogurt.

Categories
Jams & Preserves Recipe

Fig Jam

Fig jam is a delightful way to preserve the rich, sweet flavours of fresh figs, complemented by a touch of citrus. This jam is perfect for spreading on toast, pairing with cheese, or using as a glaze for desserts. With just a few ingredients and a simple simmer, you’ll have a delicious homemade jam to enjoy.

Ingredients

200g fresh figs

80g sugar (40% of the weight of the figs)

Approx. 150ml water (enough to cover the figs)

1-2 tsp lemon juice (to taste)

1/4 lemon zest

1-2 orange segments (peeled and chopped)

1/4 tsp vanilla extract or a pinch of cinnamon (optional)

Step-by-step Instructions
1. Simmer the Figs
  • In a saucepan, add the 200g figs and roughly 150ml water, just enough to cover the figs. Bring to a simmer over medium heat.
  • Simmer for 15 minutes, until the figs are soft and starting to break down.

2. Add the Citrus and Sugar
  • Once the figs have softened, add the 80g sugar, lemon juice, lemon zest, and chopped orange segments.
  • Stir the mixture and continue simmering for another 15-20 minutes, stirring occasionally. The sugar will dissolve, and the jam will begin to thicken.

3. Check the Consistency

As the jam cooks, the liquid will reduce, and it will start to thicken. To test if the jam is ready, place a small amount on a cold plate and push it gently—if it wrinkles or gels, it’s done. If not, cook for a few more minutes.

4. Optional Flavour Additions

For an extra layer of flavour, stir in 1/4 tsp vanilla extract or a pinch of cinnamon while the jam simmers.

5. Cool and Store

Once the jam has thickened, remove it from the heat and allow it to cool slightly before transferring it to sterilised jars.

Seal the jars and let the jam cool completely before storing in the fridge. This fig jam will keep for up to 2 weeks in the fridge.

Tips!

If you prefer a smoother texture, you can use a blender or potato masher to break down the figs further after simmering.

Categories
Recipe

Potato Smiley Faces

These homemade potato smiley faces are a fun and nostalgic treat, perfect for kids or a playful snack. With a crisp golden exterior and soft, fluffy potato inside, they’re easy to make and bring a smile to everyone’s face!

Ingredients

500g potatoes (floury variety like Maris Piper or Russet)

1 tbsp cornflour

1 tbsp plain flour

Salt to taste

Vegetable oil (for frying)

1/4 tsp garlic powder (optional)

1/4 tsp onion powder (optional)

Step-by-step Instructions
1. Prepare the Potatoes
  • Peel and chop the 500g potatoes into evenly sized chunks. Boil them in salted water for about 10-12 minutes, or until tender.
  • Drain and let the potatoes cool slightly. Mash them until smooth (avoid lumps).
2. Make the Dough
  • Once the potatoes have cooled to room temperature, stir in 1 tbsp cornflour, 1 tbsp plain flour, and salt to taste.
  • For extra flavour, you can add 1/4 tsp garlic powder and 1/4 tsp onion powder if desired.
  • Mix until a dough forms. If the dough is too sticky, add a little more flour.

3. Shape the Smiley Faces
  • On a lightly floured surface, roll out the dough to about 1cm thickness.
  • Use a round cookie cutter (or the rim of a glass) to cut out circles.
  • To create the smiley faces, use a straw or small piping tip to make the eyes, and a small spoon or knife to carve out the smile.
4. Chill the Faces
  • Place the smiley faces on a baking tray and refrigerate for about 30 minutes. This helps them firm up before frying.
5. Fry the Smiley Faces
  • Heat vegetable oil in a frying pan or deep fryer to about 180°C (350°F).
  • Fry the smiley faces in batches for 2-3 minutes on each side, or until golden brown and crisp.
  • Remove from the oil and place on a plate lined with kitchen paper to drain any excess oil.
6. Serve
  • Serve the potato smiley faces warm with your favourite dipping sauces, such as ketchup, BBQ sauce, or mayo
Tips!

Baking Option: If you prefer a healthier version, you can bake the smiley faces instead of frying. Preheat the oven to 200°C (400°F), brush the smiley faces with a little oil, and bake for 20-25 minutes, flipping halfway through until golden and crispy.

Categories
Baking

Sausage Rolls with Chorizo or Nduja

Ingredients

500g sausage meat

100g chorizo (finely chopped) or 100g nduja (soft, spreadable sausage)

1 small onion (finely chopped)

1 tbsp smoked paprika (optional)

320g ready rolled puffed pastry

1 egg yolk (for glazing)

Salt and pepper

Sesame seeds (optional)

Step-by-step Instructions

1. Prepare the Filling:

  • In a mixing bowl, combine the 500g sausage meat with the finely chopped chorizo or nduja.
  • Add the onion, smoked paprika (if using), and season with salt and pepper to taste.
  • Mix everything together thoroughly until well combined.

2. Prepare the Puff Pastry:

  • Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
  • Unroll the 320g puff pastry sheet onto a lightly floured surface. If it’s not pre-rolled, roll it out to about 3-4mm thick.
  • Cut the pastry sheet lengthwise into two equal strips.

3. Assemble the Sausage Rolls:

  • Divide the sausage mixture in half and shape it into two long sausages, placing each along the centre of one of the pastry strips.
  • Fold the pastry over the sausage meat, pressing the edges together to seal. You can crimp the edges with a fork or pinch them together for a decorative finish.
  • Cut each long roll into smaller sausage rolls (around 6-8 pieces per strip, depending on size preference).

4. Glaze and Bake:

  • Place the sausage rolls seam-side down on the prepared baking tray.
  • Brush the tops with the beaten egg to give them a glossy finish.
  • For added crunch and flavour, sprinkle with sesame seeds or poppy seeds (optional).
  • Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and puffed, and the filling is cooked through.

5. Cool and Serve:

  • Remove from the oven and let the sausage rolls cool slightly on a wire rack.
  • Serve warm or at room temperature, perfect for snacking or as a party appetiser.
Tips!

Spice Level: If using nduja, be mindful of its spice level. Adjust the amount to your preference if you want a milder or spicier result.
Flavour Variations: You can add some grated cheese like manchego or cheddar to the filling for an extra layer of flavour.

Categories
Baking Recipe

Mini Pork Pies

These traditional mini pork pies are made with hot water crust pastry and a savoury pork filling. The rich, crumbly pastry paired with the tender pork makes them perfect for snacks, picnics, or a classic British lunch. For a twist, you can top them with Stilton cheese for extra flavour.

Ingredients

For the filling:

500g pork shoulder (minced)

1 small onion (finely diced)

1 tsp salt

1 tsp black pepper

1 tsp dried sage or thyme

1/2 tsp ground nutmeg

For the pastry:

300g plain flour

75g lard

75g butter

1 tsbp salt

120ml water

1 beaten egg (for glazing)

For the Jelly (optional):

200ml chicken or pork stock

2 gelatine leaves (or powdered gelatine)

Optional:

Stilton cheese (to top the pies)

Step-by-step Instructions

Step 1: Make the Pastry

  1. In a saucepan, combine the lard, butter, salt, and 120ml water. Heat gently until the fats have melted and the mixture comes to a simmer.
  2. In a large bowl, sift the flour and make a well in the centre. Pour the hot fat and water mixture into the flour.
  3. Mix with a wooden spoon until a rough dough forms. Turn it out onto a lightly floured surface and knead briefly until smooth.
  4. Cover the pastry in cling film and set aside while you prepare the filling.

Step 2: Prepare the Filling

  1. In a bowl, combine the pork, onion, salt, pepper, sage, and nutmeg. Mix thoroughly to combine.

Step 3: Shape the Pies

  1. Preheat your oven to 200°C (400°F) and lightly grease a muffin tin or individual pie moulds.
  2. Roll out the pastry on a floured surface to about 3-4mm thickness.
  3. Cut larger circles for the bases and smaller circles for the tops. The base circles should be big enough to cover the sides of the muffin tin wells.
  4. Press the larger circles into the prepared muffin tin, allowing the edges to overhang.
  5. Fill each pastry case with the pork filling, packing it in tightly.
  6. Place the smaller pastry circles on top and crimp the edges together to seal the pies. Make a small hole in the top of each pie to allow steam to escape during baking.

Step 4: Bake the Pies

  1. Brush the tops of the pies with the beaten egg for a glossy finish.
  2. If you’d like to add Stilton cheese, top each pie with a small amount of crumbled Stilton just before placing them in the oven.
  3. Bake in the preheated oven for 25-30 minutes, until the pastry is golden and the filling is cooked through. If you’re using a meat thermometer, the internal temperature should reach at least 75°C (165°F).

Step 5: (Optional) Add the Jelly

  1. While the pies are cooling, prepare the jelly. Heat the stock in a small saucepan and dissolve the gelatine according to package instructions.
  2. Once the pies are cool, pour the jelly mixture through the hole in the top of each pie. Let the pies set in the fridge for a few hours or overnight if using the jelly.
Tips!

Stilton Topping: For those who enjoy a stronger flavour, top with extra Stilton just before baking.

Classic Crimping: Use your fingers or a fork to crimp the edges for that classic pork pie look.

Categories
Breakfast

English Breakfast Muffins

English breakfast muffins are soft, airy, and perfect for toasting. They’re traditionally cooked on a griddle, giving them a crisp outer layer while remaining fluffy inside. These muffins are great for breakfast, served with butter and jam or as a base for eggs benedict.

Ingredients

300g strong bread flour

6g yeast (instant or active dry)

6g salt

15g sugar

15g softened butter

1 egg

200ml milk (warmed slightly)

Step-by-step Instructions
  1. Activate the Yeast:
    1. If using active dry yeast, dissolve the yeast in the warm 200ml milk along with the 15g sugar. Let it sit for 5-10 minutes until frothy.
    2. If using instant yeast, skip this step and mix the yeast directly with the dry ingredients (including the sugar).
  2. Mix the Dry Ingredients:
    1. In a large mixing bowl, combine 300g bread flour, 6g salt, and the yeast (if using instant yeast).
  3. Add the Wet Ingredients:
    1. Make a well in the centre of the flour mixture and add the 15g softened butter, 1 egg, and the warm milk (with the yeast mixture if activated separately).
    2. Stir until the dough starts to come together.
  4. Knead the Dough:
    1. Transfer the dough to a lightly floured surface and knead for 5-8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5 minutes.
    2. The dough should be soft but not sticky.
  5. First Rise:
    1. Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise for 1-1.5 hours or until it has doubled in size.
  6. Shape the Muffins:
    1. Once the dough has risen, punch it down and transfer it to a floured surface.
    2. Roll the dough out to about 2cm (3/4 inch) thickness.
    3. Use a round cutter (about 8cm in diameter) to cut out circles of dough. Re-roll any scraps and cut out more muffins.
    4. Dust each side of the dough rounds lightly with flour or cornmeal.
  7. Second Rise:
    1. Place the muffins on a tray, cover with a damp towel, and let them rise for about 30 minutes until slightly puffy.
  8. Cook the Muffins:
    1. Heat a dry griddle or non-stick frying pan over medium heat.
    2. Place the muffins on the griddle and cook for 5-6 minutes on each side, or until golden brown and firm. Adjust the heat as needed to cook through without burning the outside.
    3. If the muffins are browning too quickly but aren’t cooked through, you can finish them in the oven at 180°C (350°F) for about 5 minutes.
  9. Cool and Serve:
    1. Allow the muffins to cool on a wire rack. To serve, split them with a fork for that classic textured crumb, then toast and enjoy with butter, jam, or as part of your favourite breakfast sandwich.
Tips!

For a traditional English muffin texture, use a fork to split the muffins rather than cutting them with a knife—this will give you the classic “nooks and crannies” perfect for holding butter and jam.

Categories
Confectionery

Marshmallows

Making marshmallows at home doesn’t have to be complicated! This simplified recipe gives you soft, fluffy marshmallows with just a few easy steps. The golden syrup adds a gentle sweetness, and you don’t need to worry about preheating the gelatin—just mix everything together and whip!

Ingredients

1 packet of gelatin (12g)

250g sugar (about 1 cup)

60ml water (about 1/4 cup) for the sugar syrup

1 tbsp golden syrup (about 20g)

60ml water (for blooming the gelatin)

Icing sugar and cornflour (for dusting)

Optional: 1 tsp vanilla extract or other flavourings

Step-by-step Instructions
  1. Prepare the Gelatin:
    1. In a small bowl, sprinkle the 12g gelatin over 60ml of cold water. Stir gently to combine and let it sit for about 5 minutes to bloom. The gelatin will absorb the water and swell.
  2. Make the Sugar Syrup:
    1. In a medium saucepan, combine 250g sugar, 60ml water, and 1 tbsp golden syrup. Stir the mixture gently over medium heat until the sugar has fully dissolved.
    2. Once the sugar is dissolved, stop stirring and allow the syrup to come to a boil. Using a thermometer, heat the syrup until it reaches 115°C (240°F) (soft ball stage). This will take about 5-7 minutes.
  3. Dissolve the Gelatin:
    1. While the sugar syrup is heating, gently melt the bloomed gelatin by placing it over a pan of simmering water or briefly microwaving it until fully dissolved. Be careful not to overheat it.
  4. Whip the Marshmallow Mixture:
    1. Once the sugar syrup reaches 115°C (240°F), remove it from the heat. Slowly pour the syrup into the dissolved gelatin, beating on low speed using a hand mixer or stand mixer.
    2. Gradually increase the speed to high and continue beating for about 8-10 minutes until the mixture becomes thick, glossy, and significantly increased in volume.
    3. If you’re adding vanilla extract or another flavouring, do so in the last minute of mixing.
  5. Prepare the Pan:
    1. While the marshmallow mixture is whipping, lightly grease a square baking dish (about 8×8 inches) and dust it generously with a mixture of icing sugar and cornflour (this prevents sticking).
  6. Pour the Marshmallow:
    1. Pour the whipped marshmallow mixture into the prepared dish. Smooth the top with a spatula, and then dust the surface with more icing sugar and cornflour.
    2. Let the marshmallows set at room temperature for at least 4 hours or overnight.
  7. Cut and Coat:
    1. Once set, turn the marshmallows out onto a cutting board dusted with icing sugar and cornflour.
    2. Use a very sharp knife or kitchen scissors to cut the marshmallows into squares, and toss each piece in the icing sugar and cornflour mixture to coat all sides and prevent sticking.
Categories
Baking Bread

Submarine Rolls Recipe

Submarine rolls, also known as hoagie or sub rolls, are perfect for hearty sandwiches with their soft interior and slightly crisp crust. This recipe will give you bakery-quality rolls, with the option to create a beautifully crisp crust by adding steam to your oven. Follow this simple method to create the ultimate sandwich roll at home.

Ingredients

350ml warm water

7g yeast (instant or active dry)

525g strong bread flour

7g salt

14g sugar

42g butter (softened)

Step-by-step Instructions
  1. Activate the Yeast:
    • If using active dry yeast, dissolve the yeast in the 350ml warm water with the 14g sugar. Let it sit for 5-10 minutes until it becomes frothy.
    • If using instant yeast, skip this step and add the yeast directly to the dry ingredients in the next step.
  2. Mix the Dry Ingredients:
    • In a large mixing bowl, combine the 525g bread flour and 7g salt.
    • If using instant yeast, add it to the flour and salt at this stage (including the sugar).
  3. Add the Wet Ingredients:
    • Add the 42g softened butter to the flour mixture. Rub the butter into the flour with your fingers until it’s fully incorporated.
    • If you activated the yeast, pour the yeast mixture into the flour. If using instant yeast, simply add the warm water at this point.
  4. Mix and Knead the Dough:
    • Stir the mixture together until it forms a rough dough.
    • Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky. If it’s too sticky, sprinkle a little more flour as you knead.
    • Alternatively, you can knead the dough in a stand mixer with a dough hook for about 5-6 minutes.
  5. First Rise:
    • Place the dough in a lightly oiled bowl, cover it with plastic wrap or a damp kitchen towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Shape the Rolls:
    • Once the dough has risen, punch it down to release the air. Divide the dough into 6-8 equal portions depending on how large you want your rolls.
    • Roll each portion into an oval or long cylinder shape, about 6-8 inches long.
    • Place the shaped rolls on a baking tray lined with parchment paper, leaving space between each one.
  7. Second Rise:
    • Cover the rolls with a damp towel or lightly oiled plastic wrap and let them rise again for about 30-45 minutes until they have puffed up slightly.
  8. Preheat the Oven:
    • Preheat your oven to 220°C (425°F).
    • Place an empty tray at the bottom of the oven, as this will be used to create steam for a crisper crust.
  9. Bake the Rolls:
    • Before placing the rolls in the oven, pour about 100ml of water into the empty tray at the bottom of the oven. The steam will help the rolls develop a beautiful crust.
    • Bake the rolls in the preheated oven for 15-20 minutes, or until golden brown and cooked through. They should sound hollow when tapped on the bottom.
  10. Cool and Serve:
  • Transfer the rolls to a wire rack to cool completely. Once cooled, they are perfect for slicing and making your favourite submarine sandwiches. The steam will give them a lovely crust, while the interior remains soft and fluffy.
Tips!

For an even shinier crust, brush the tops of the rolls with water or melted butter before baking. If you like seeds on your rolls, sprinkle sesame or poppy seeds on top before baking for added flavour and texture.

Categories
Baking Cookies

Chunky NYC-Style Cookies

These chunky NYC-style cookies are thick, gooey, and loaded with chocolate. With a crisp exterior and a soft, melty centre, these cookies are everything a cookie lover dreams of. They’re packed with chocolate chunks, and you can customise them further by adding nuts if you like. Perfect for when you want a bakery-quality cookie at home!

Ingredients

190g butter (softened)

260g sugar (a mix of white and brown)

2 small eggs

1 tbsp vanilla extract

450g plain flour

2 tsp baking powder (about 8g)

1/2 tsp bicarbonate of soda (about 3g)

200g (or more!) chocolate chunks (dark, milk, white, or a mix)

Optional: 100g chopped nuts (peanuts, pecans, walnuts, or hazelnuts)

Step-by-step instructions
  1. Cream the Butter and Sugars:
    1. In a large bowl, cream together the 190g softened butter and 260g sugar (a mix of white and brown) until light and fluffy. This can take about 3-5 minutes using an electric mixer. The combination of white and brown sugar gives these cookies their chewy texture and golden colour.
  2. Add the Eggs and Vanilla:
    1. Beat in the 2 small eggs one at a time, ensuring each is fully incorporated before adding the next.
    2. Mix in the 1 tbsp vanilla extract until well combined.
  3. Mix the Dry Ingredients:
    1. In a separate bowl, whisk together 450g plain flour, 2 tsp baking powder (8g), and 1/2 tsp bicarbonate of soda (3g).
    2. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Don’t overmix, as this can make the cookies tough.
  4. Add the Chocolate (and Nuts, if using):
    1. Fold in at least 200g of chocolate chunks. You can use dark, milk, or a combination, and if you love chocolate, feel free to add more! The chocolate chunks will give you those signature gooey pockets of melted chocolate.
    2. If you’re using nuts, fold in 100g of chopped nuts at this point. Pecans, walnuts, or hazelnuts work particularly well.
  5. Chill the Dough:
    1. For the best results, chill the dough for at least 30 minutes in the fridge. This helps the cookies hold their shape and develop a richer flavour. If you have the time, chilling for a few hours or overnight is even better.
  6. Preheat the Oven:
    1. Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
  7. Shape the Cookies:
    1. Scoop large balls of dough (about 80-100g each to get that classic NYC chunkiness) and place them on the prepared baking tray. Leave enough space between each cookie, as they will spread slightly during baking.
  8. Bake the Cookies:
    1. Bake the cookies for 12-15 minutes. You want them to be golden brown around the edges but still slightly undercooked in the centre. They will continue to cook as they cool, leaving you with a soft, gooey middle.
  9. Cool and Serve:
    1. Let the cookies cool on the baking tray for about 10 minutes before transferring them to a wire rack to cool completely.
    2. These cookies are best enjoyed warm when the chocolate is still gooey, but they’ll keep in an airtight container for several days.
Tips!

For extra gooey cookies, press a few extra chocolate chunks into the top of the cookie dough balls just before baking. If you love a salty-sweet contrast, sprinkle a little flakey sea salt (just a tiny amount) on top right before they go into the oven.

Categories
Sourdough

Flatbreads (Sourdough Discard)

These flatbreads are a simple, quick way to use up your sourdough discard, with the added richness of yoghurt to make them soft and tender. Perfect for wraps, dipping, or as a side to any meal, they bring a subtle tangy flavour and are a great alternative to store-bought breads.

Ingredients

150g sourdough discard (unfed, straight from the fridge is fine)

200g plain flour (plus extra for rolling)

100g plain yoghurt

1 tsp salt

1 tbsp olive oil (optional, for softer slightly flatbreads)

1/2 tsp baking powder

1-2 tbsp warm water (if needed)

Step-by-step instructions
  1. Mix the Dry Ingredients:
    1. In a large bowl, combine 200g plain flour, 1 tsp salt, and 1/2 tsp baking powder. Stir the dry ingredients to evenly distribute the baking powder.
  2. Add the Wet Ingredients:
    1. Stir in the 150g sourdough discard and 100g plain yoghurt. If you’re using olive oil, add it now. Mix the dough until it starts to come together.
  3. Adjust the Dough:
    1. If the dough feels too dry or crumbly, add a tablespoon or two of warm water to help bind it. The dough should be soft but not sticky. If it’s too wet, sprinkle in a little more flour.
  4. Knead the Dough:
    1. Transfer the dough to a lightly floured surface and knead for about 2-3 minutes until smooth and elastic.
  5. Rest the Dough:
    1. Cover the dough with a damp towel or plastic wrap and let it rest for about 20-30 minutes. This makes it easier to roll out later.
  6. Shape the Flatbreads:
    1. After the dough has rested, divide it into 6-8 equal portions (depending on how large you want your flatbreads). Roll each portion into a ball, then use a rolling pin to flatten each ball into a round or oval shape, about 3-5mm thick.
  7. Cook the Flatbreads:
    1. Heat a dry frying pan or skillet over medium-high heat. Place one flatbread in the pan and cook for about 1-2 minutes on each side, until it starts to bubble and turns golden brown in spots.
    2. Repeat with the remaining flatbreads, keeping the cooked ones covered with a clean kitchen towel to keep them soft.
  8. Serve:
    1. Serve the flatbreads warm as a side to curries, wraps, or dips like hummus. They’re best eaten fresh but can be reheated in a dry pan or in the microwave.
Tips!

If you like a more rustic flavour, you can add herbs like chopped parsley or spices like cumin seeds to the dough before cooking.