This pull-apart bread hits the spot. It’s buttery, salty, bagel-y, flaky, cheesy, garlicky, soft in the centre, crisp on the edges and addictive! You’ve been warned.
Unlike a traditional loaf, the dough is rolled out and a cheesy filling is spread on top. The dough is then cut into disks and slotted into a loaf tin to create textured layers of cheesy, doughy goodness.
2 teaspoons yeast
1 Tablespoon granulated sugar
3/4 cup (180ml) whole milk
3 Tablespoons (45g) unsalted butter, softened to room temperature
1 large egg
2 and 1/3 cups (290g) plain flour, plus more as needed
1 teaspoon salt
Cream Cheese Filling:
8 ounces (224g) cream cheese, softened to room temperature
3 Tablespoons (45g) unsalted butter, softened to room temperature
1-2 teaspoons mixed herbs
1/2 teaspoon garlic powder
3/4 cup (70g) shredded mozzarella cheese
1/4 teaspoon salt
1 Tablespoon poppy seeds
1 Tablespoon sesame seeds
1 and 1/2 teaspoons dried onion powder
1 and 1/2 teaspoons dried garlic flakes
1 teaspoons coarse salt
2 Tablespoons (30g) unsalted butter, melted
Make the dough: Place the yeast and sugar in a large mixing bowl. Heat the milk on the stove or in the microwave until warm to touch. Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.
Add the butter, egg, flour, and salt. Mix lightly for 3 minutes. Dough will be soft. Transfer it to a lightly floured work surface. Using lightly floured hands, knead it for 1 minute. If the dough is too sticky to handle, add 1-3 more Tablespoons of flour but you want a very soft dough. Shape into a ball.
Place the dough in a greased bowl and cover with cling film. Place in a slightly warm environment to rise until doubled in size, around 60-90 minutes.
As the dough rises, prepare the filling and topping in the next steps and grease a 9×5-inch loaf pan.
Make the cream cheese filling: In a large bowl, beat all of the filling ingredients together until combined. Cover tightly and set aside until ready to use.
Make the topping: Combine the poppy seeds, sesame seeds, dried minced onion, dried garlic flakes, and coarse salt together in a small bowl. Set aside.
Assemble the bread: Punch down the dough to release the air. Place dough on a lightly floured work surface and with a floured rolling pin, roll out until the dough is about 1/4 inch thick. The dough can be any shape, just as long as it’s around 1/4 inch thick. Spread cream cheese filling on top. Using a 3.5 – 4 inch circle cookie cutter, cut into circles. I get about 12 circles. Fold circles in half and line in prepared baking pan, round side up.
Cover cling film and allow to rise once again in a slightly warm environment until puffy, about 45 minutes.
Adjust the oven rack to the lower third position then preheat oven to 170°C.
Brush dough with the 2 Tablespoons of melted butter and sprinkle bagel seasoning on top.
Bake until golden brown, about 40-45 minutes. If you find the top of the loaf is browning too quickly, tent with aluminium foil. Remove from the oven and place on a wire rack. Cool for 10 minutes in the pan, then remove from the pan and serve warm.
Can you tell I have a lot of potatoes to use up at the moment? If I see another jacket potato any time soon, I might scream so this recipe jazzes up the humble spud with a bit of spice. Wrapped in a flavoured wholewheat dough, these tasty warming buns deliver on flavour and comfort.
For the dough:
1 cup Plain Flour
½ cup Whole Wheat Flour or Atta
1 tsp Salt
1 ½ Tbsp Sugar
1 7g packet instant dried Yeast
¼ cup Hot Water
¼ cup Milk
2 tsp Chilli Powder
½ cup fresh coriander, chopped
1 ½ tsp Oil, plus extra for preparing the dough
a few pickled Jalapenos
For Potato Filling:
4 Boiled Potatoes, crushed
1-2 Red Onions
3 Garlic cloves, crushed
1 inch Ginger, grated
1 Green Chilli, chopped
¼ tsp Asasoetida
½ tsp Turmeric
2 Tbsp Oil
Salt to taste
3 Tbsp Fresh coriander, chopped
For preparing wet ingredients add salt, sugar and hot water in a bowl and mix for the salt and sugar to dissolve. Add milk to bring the liquid to room temperature and then add yeast and allow to sit until it foams. Then add oil.
For dry ingredients add the flours, chilli powder and coriander and mix them well. Add the liquid and mix to form a dough. Make a ball and then apply 1 tsp of oil to coat the dough and allow it to rest anywhere from 30 minutes to 1 hour. The dough has to double in size.
For the filling heat the oil in a wok. Add asafoetida, green chillies, garlic, onion and salt and cook until the onions are well done. Then add turmeric, potato and cilantro and mix well and cook it for 4 minutes. Remove from the heat and allow to cool a little before making the buns.
Set the oven to 200 degrees C and when the dough is ready, take a little over a golf ball size dough and pat it. Place a heaped tablespoon of the prepared stuffing in the centre and cover up the filling with the dough. Place it on a baking tray and add jalapenos on top and bake for 14 -15 minutes.
When the buns are done brush them a little with melted ghee or butter for a lovely gloss and serve them hot with any chutney.
Harcha is one of the most delicious Moroccan snacks that I came across thanks to my beautiful Moroccan friend, Sarah, who never turns up to a get-together empty handed. So when she arrived for a coffee with a giant harcha fresh from the pan, we wasted no time devouring it with multiple toppings and/or fillings. Harcha is a semolina bread that you can make in any size and fill with savoury fillings such as cheese or sweet such as honey.
1 1/2 cups (250 grams) semolina
2 tablespoons white granulated sugar
1/4 teaspoon salt
3/4 teaspoon baking powder
7 tablespoons (100 grams) butter
1/2 cup (100 ml) milk (or as needed)
Preparing the Dough:
Place the semolina in a bowl, add the sugar, baking powder and the salt. Mix well. You need semolina for this recipe so do not try to substitute it.
Melt the butter in the microwave or a saucepan then add the butter to the semolina and mix with a spoon. When it gets hard with the spoon, mix with your hands, Moroccan style!
Add the milk and mix until you get a smooth dough. Then let the dough rest for 5 minutes.
Shaping the Harcha:
Turn on the heat to medium and heat up a heavy cast iron pan!
Back to the dough… you will notice that it is drier as the semolina has absorbed the milk. If it’s too dry, add a little more milk.
To get perfect shapes, use a cookie cutter to make medium sized Harcha. You can make a large one, or mini-ones – whatever you like. The discs should be ¼” thick or a bit thicker. When shaping the disks use parchment paper, so it’s easy to transfer them to the pan.
Cooking the Harcha:
Reduce the heat to low – very important otherwise the harcha will burn from outside and not cook from inside – transfer the harcha to the pan, and cook for 5 minutes on each side. You will see that the surface gets a beautiful golden brown colour and that the discs start to dry. If you try to push on them, they will feel dry. Flip and cook the other side.
Let the harcha cool a bit and cut it in half with a sharp knife. If the harcha is still too hot and the knife not sharp, it will crumble.
Fill with cheese, jam, honey, or anything you like!
Fatayer is a pizza-like dough stuffed with a herby cheese filling in this case. They are found throughout North Africa and the Balkans in differing variations and are traditionally served during breakfast or as a snack with a hot drink.
The combination of the salty cheese, fresh parsley, fresh mint, and nigella seeds makes these fatayer irresistible. I used feta cheese since it is more readily available but if you wish to make the fatayer more authentic, use akkawi cheese.
I have also tried a combination of ricotta and mozzarella cheese, using half of each, which was equally tasty but more subtle and creamy. Experiment with different cheeses and see what you like best. I prefer the tart tanginess of feta.
Tip: Shape the fatayer as soon as the dough finishes resting. To keep the fatayer from puffing up too much and losing their shape, it is important to bake them right away. I made the cheese fatayer into boat-like shapes, which is the way they are traditionally made, but you can use any shape you prefer, including making them into mini pizzas.
450g strong white bread flour
1 teaspoon salt
1 teaspoon nigella seeds
1 teaspoon caraway seeds
1 teaspoon caster sugar
2 x 7g sachets fast action dried yeast
300ml warm water
2 Tablespoons good olive oil
200g crumbled/grated cheese of choice (I used 100g feta, 50g parmesan, 50g boursin)
½ bunch of parsley, finely chopped
½ bunch of mint, finely chopped
½ tsp baking powder
3 spring onions, finely sliced
Freshly grated black pepper
Freshly grated nutmeg
1 large egg
For the dough: Place salt, caraway, nigella seeds and flour into a large bowl. Add the sugar and yeast but do not let the yeast directly contact the salt.
Pour in the water and olive oil. Mix together with your fingers.
Work the dough into a soft warm ball then slap it onto a lightly floured surface and knead for 10 minutes until soft and elastic.
Place the dough in a lightly oiled, large bowl and lightly oil the dough itself so a crust does not form. Cover the bowl with a plastic bag and leave in a warm place for about an hour until the dough has doubled in size.
For the filling and constructing: Place all the ingredients in a bowl and mix well until combined.
Divide the dough into 6-8 equal pieces.
Roll out into an oval shape.
Put 1½ teaspoons of the filling in the middle and spread.
Lift one edge and press the ends. Do the same with other edge making a boat-like shape.
Place on a baking tray lined with greaseproof paper and bake in a preheated oven at 200C for 15-20 minutes. Serve warm.
Sometimes you just want something quick and simple for dinner but that shouldn’t mean boring. This camembert garlic bread is quick, easy flippin’ amazing too. I mean it’s cheese and bread and garlic so it’s hard to go wrong really.
You could try experimenting with this bread by stuffing different ingredients in the bread such as tomato sauce, chorizo, mozzarella, basil, pesto, bacon, whatever you want really.
1 whole camembert
2 garlic cloves, grated
3 Tbsp butter
½ tsp dried rosemary
1 loaf of crusty bread
Sea salt to taste
Preheat the oven to 180C.
Remove all the packaging from the camembert and use the outer box as a stencil to cut a circular hole in the centre of the crusty loaf. Do not cut all the way through. Remove just enough bread so the camembert can sit snuggly in the centre of the bread.
Remove the top rind of the camembert and place the cheese in the hole you just cut into the bread, cut side up.
With a serrated knife, score the bread several times lengthways and then widthways to achieve a checkerboard effect.
Add the garlic, butter, rosemary and a pinch of salt to a bowl and microwave for a few seconds to melt the butter. Spread this mixture between the scored lines you just made in the bread.
Sprinkle the whole thing with a little salt and set on a baking tray. Bake in the lower part of the oven for 20-25 minutes until the cheese is oozing, the bread is crusty and the garlic is fragrant.
Rip squares of the buttery garlic bread and dunk them into the gooey cheese. Shake your head in amazement.
An authentic Palestinian bread from Jaffa that is served as a main meal along with a bowl of soup or a salad, this “Yafawi Sfeeha”, also known as “Milwayeh” which means twisted, is crispy yet fluffy and full of flavour.
The dough is a sort of un-yeasted bread dough that needs to be stretched out really thin, to the point where you can see through it, before adding the filling and rolling it up. The shaping technique takes a bit of practice to get right but you get the hang of it after you have done a couple.
The filling is traditionally meat based but I have chosen to make a cheese version using halloumi as that is what I had available. Feta would be great too.
small handful of fresh flat leaf parsley, finely chopped
fresh ground black pepper
Place the flour, salt, sugar, powdered milk and vegetable oil in a bowl and gradually add the water until you have a soft, slightly sticky dough. Turn out onto a work surface and knead for about 10 minutes.
Divide the dough into 8 even pieces and shape into balls, place on a greased tray and cover with oiled clingfilm, leave to rest for at least a couple of hours and up to overnight.
Once the dough has rested make the filling, simply mix together the grated cheese, beaten egg and chopped parsley in a bowl with some freshly ground black pepper. Preheat the oven to 200C.
Grease a work surface and your hands well with olive oil or ghee; take one ball of dough and use your hands to gently spread it out on the oiled surface into a large, thin circle. You should be able to spread it out to about 25cm (10in) wide and it should be thin enough to see through.
Fold one side of the circle over the middle, then the other, so that the dough is almost folded into thirds.
Spread some of the filling along one edge of the dough, fold the closest side over the top of the filling then roll it up into a tight sausage; coil the sausage up in a spiral shape, place the bun on a baking tray.
Re-grease the work surface and your hands and repeat with the remaining balls of dough.
Bake for about 20 minutes until golden brown. Serve warm.