Two Ingredients bread recipe - yeast free and oven free!

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From my travels and cooking trips to Europe over the last 30 years which includes visiting Poland. I found a recipe for bread that I adore which has only two ingredients in it and pinch of salt, it very easy to make and its yeast-free for those that are struggling to find yeast in the shops.

I grew very fond of the country and enjoyed all its offerings including their food. After my initial cooking booking. I was very happy to be invited back many times as they loved the spice influenced cuisine which I prepared whilst educating and entertaining.

The polish people loved my Indian cuisine and I loved this bread recipe they shared with me... featured on the BBC Radio 4 Food program

This is the perfect way to fill the gaps we are facing with our shopping in these difficult times and this recipe is a stress-free way to make bread which will serve your family well and uses no oven! 

If you wish to also make bread with yeast and if you are struggling to find yeast you can try making your own yeast at home with this recipe. 

Ingredients

200g yogurt
200g plain flour or self-raising flour
pinch of salt

Method
Sieve the flour into the yogurt and add a pinch of salt to form a dough. Using your hands to bind it together.

Leave the dough to rest for 15 mins placing a clean cloth over the bowl and then separate it into 6 balls- flattened them out like burgers and 1/2 inch thick and cover allow the baps to rest for further 5 mins

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Heat a heavy bottom frying pan and smear it with some cooking oil - remember we are not shallow frying here merely lining the pan so the bread does not stick and turns golden brown on each side.

Cook on each side for 10 mins with the lid on a low to medium heat.  The baps will turn golden brown on each side and the steam will cook the bread inside -allow them to cool on a rack and slice in half and eat with a savoury or sweet filling of your choice.

Homemade yeast

Homemade yeast – easy recipe! 

Photo credit Mark Breadmd

It has become increasingly difficult to buy yeast in light of the current situation, so I been playing around with some homemade recipes and this one which I have tried and tested. I have found it to be the easiest and have had some good great results from it, which I share with you here. It is really great used for sourdough bread...

I suggest you first, read the full recipe before you start. Gather all your ingredients and equipment. Feed the process calmness and love and it will sure- help you make lovely a sourdough bread.

So here goes!

Ingredients

 Equal parts spring water (bottled water) and flour (plain flour – also known as all-purpose) 

 I used 1 cup of flour and one cup of spring water

(make sure the water it’s not chlorinated – it can also be labelled filtered)

Method

1. Stir the non-chlorinated/filtered spring into the flour -use a large bowl or a jar with a wide mouth and lid and give it a good mix. Cover loosely with a cloth or place the lid on loosely on the jar and let it sit on a kitchen counter for 60-72 hours (2-3days) or until bubbly before use.
2. To use and feed your starter; take out the amount needed for your recipe and then replace that amount with equal parts of flour and spring water. (the feeder ratio is the same as the initial measurements)
3. If you keep your starter at room temperature feed it every other day, and if it's refrigerated, feed it weekly. If you accumulate more starter than you need, simply share. (Make sure if you are sharing that you stay safe within the guidelines given and not to sneeze or cough over it whilst making it.)

Tips

• Leave the starter dough in a dry warmish place covered with a cloth or pop the lid on loosely if using a jar.
• Make sure you use non-chlorinated (filtered) bottled water as this will help not to kill the yeast
• The bubbles formed are carbon dioxide and the yeast must be foaming before you use- so watch out for those lovely holes
• If you see a layer of water on the top – that is normal just use less liquid when feeding it next time
• Beware of the smell it’s all normal! However, you know if it’s gone off - it will not just smell yeasty but really fowl so if this happens to it start again!

Give it a go and let me know- I would love to hear your thoughts, comments & see your pictures

Stay safe!

                                                                                                                                  (c) Gita Mistry 2020

Plain flour or all purpose flour bread recipe

If you can't find bread flour try this recipe using plain flour ( all-purpose flour) 

A recipe shared with me so I am resharing with few changes as I find this works better.

 Ingredients

• 8g fast-action dried yeast
• 1 tsp white caster sugar
• 500 g plain flour, plus a little extra for dusting
• 1 tsp fine table salt
• 1tsp olive oil, for greasing and 1 tsp for dough mixture

• 300ml warm water do not use boiling

 Method

•1. Place the yeast and caster sugar in a bowl with the warm water. Set it aside10 minutes until it begins creates holes in the mixture
•2 Sift the flour into a large bowl and stir in the salt, making sure it is evenly distributed. Create a well and then gently pour in the liquid and one teaspoon of oil. Bring together to form a dough. If the dough is a little dry at this point, add a little more water and make sure it is fully combined. Dust the work surface with a little flour and knead the dough for 15-20 minutes until smooth and stretchy.
•3 Shape the dough into a round or oval then place on a baking tray dusted with a little flour. Cover with oiled cling film and leave to rise in a warm place for 1 hour, until the dough has doubled in size. Preheat the oven to 230°C, fan 210°C, gas 8.
•4 Remove the cling film, dust the top of the loaf with a little flour. Turn the oven down to 200°C/180°C fan/gas 6 and bake for 20 minutes. Then check every 1-2 minutes until risen and golden. Transfer to a cooling rack and tap the base of the bread to check it is cooked – it should sound hollow. The loaf is best enjoyed warm from the oven. 

Tip: plain flour requires more kneading than strong bread flour in order to form the gluten and brush with butter to get softer crust if fancy

I will be posting out an old family recipe for creating yeast at home next... as many are struggling to find any and have sent me requests for it and other recipes with or without yeast

Enjoy                                                                                                                             (c) Gita Mistry 2020