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Corn/Wheat Tortilla

These are extremely simple to make – I am including recipes like this because the difference in taste between these and shop bought varieties is enormous. Use these in any of the mexican recipes that call for corn tortillas.

Corn Flour (masa harina)
Warm water

Mix the flour with enough water to form a soft dough that no longer sticks to the side of the mixing bowl.

Form small balls out of the dough and roll into thin tortillas of desired size. Use a small amount of corn flour to prevent sticking.

Stack rolled tortillas on a slightly damp cloth and keep covered.

Cook tortillas in a hot, dry pan – cast iron works best but use what is available.

Cook both sides turning once – usually it will take about 30 seconds each and will puff slightly when done – try not to burn them 😀

Serve warm.

– if you spice these and fry in a little oil you can make a very tasty corn chip.

Olive Bread

125g black olives, chopped
500g plain flour
1 tsp salt
2 tsp sugar
12g yeast
4 tbsp olive oil
1 cup warm water

Sift dry ingredients. Mix all to a dough and knead for 5 minutes. Allow to rise, covered, for 1 – 2 hours. Knead again then place on a buttered floured tray. Leave for a further 30 mins. Bake for 20 min at 200, then lower the temperature to 180 and bake for a further 30 minutes.

Australian Toaster Biscuits

1 ½ tsp dry yeast
1 tsp white sugar
1 cup warm water
3 cups unbleached flour
2 tsp salt
¾ cup warm milk
2 tbsp vegetable oil
¼ cup cornmeal

In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. To make crumpet rings, cut aluminum foil into 7×12 inch pieces.

Fold in half lengthwise and then in thirds, making 6 layers. Form into a 3 ½ inch diameter circle and tape shut on the outside. In a large bowl, mix together flour and salt. Stir in the milk, oil and yeast mixture. Beat well until smooth. Cover with plastic wrap and let rise in a warm place until doubled, about 60 minutes.

Lightly grease or butter the inside of the crumpet rings and dip the rings in cornmeal. Heat a griddle or frying pan over medium low heat. Sprinkle cornmeal on the griddle and place the rings on the griddle. Deflate the batter by stirring. Pour ¼ cup of batter into each ring. Cook slowly for about 10 minutes or until pale brown.

Carefully remove the rings and turn the biscuits over. Bake on second side about 8 minutes or until light brown. Transfer to a rack to cool.


3 cups fine wholemeal or roti flour
1 ½ tsp salt
1 tsp ghee or oil
1 cup lukewarm water

Sift the flour and salt into a bowl then rub in the ghee or oil.

Add the water all at once, then kneed to a firm dough (adjust with water or flour if necessary). Allow to stand, covered, for one hour, then roll into thin circles and fry in a hot, dry iron skillet for about 30 seconds either side.


7g dry yeast
½ cup granulated sugar
1 vanilla bean (6 to 8 inches)
1 tbsp vodka or brandy
1 pinch powdered saffron (optional)
2 tbsp milk
½ cup butter or margarine
¼ tsp salt
3 large eggs
2 ½ to 3 cups plain flour
2 tbsp diced candied orange peel
½ cup powdered sugar
1 ½ tsp lemon juice

In a bowl, add yeast and ½ teaspoon granulated sugar to 2 tablespoons warm water. Let stand until yeast is soft, about 5 minutes. Cut vanilla bean lengthwise; scrape out black seeds and add to vodka in a cup. Add saffron to milk in another cup.

In another bowl, beat to blend remaining granulated sugar, butter and salt. Add yeast mixture, vodka-vanilla mixture, saffron mixture, eggs, 2 ¼ cups flour and orange peel. Stir until thoroughly moistened. With mixer on high speed, beat dough until stretchy and shiny, 4 to 5 minutes. Stir in ¼ cup flour until evenly moistened. With a dough hook, beat on high speed until dough pulls fairly cleanly from sides of bowl, about 2 minutes.

Dough will be soft and slightly sticky to touch. If necessary, add more flour, 1 tablespoon at a time, and beat longer.

Or with lightly oiled hands, knead dough in bowl until it feels smooth, pulls from your hands and is just slightly sticky to touch, about 4 minutes. If necessary, add more flour, 1 tablespoon at a time.

Cover bowl with plastic wrap and let dough rise in a warm place until about doubled in volume, 1 to 2 hours.

Line the bottom of 1 juice or broth can (1.4lt) with cooking parchment cut to fit. Then line sides of can with parchment, extending it about 2 inches above can rim; secure with paper clip. (Or use waxed paper, buttered heavily and dusted with flour.)

Punch dough down to expel air, then shape into a smooth – topped ball and drop into can. Cover can lightly with plastic wrap and let stand in a warm place until dough is about 1 ½ inches below can rim, 45 minutes to 1 ¼ hours.

Bake on lowest rack in a 160 degree oven until a long, thin wood skewer inserted into center of the loaf comes out clean, 1 ¼ to 1 ½ hours. Let bread stand in can for 10 minutes, then remove from can and parchment. Lay the loaf on its side on a rack to cool.

Blend powdered sugar with lemon juice and ¾ teaspoon water until smooth. Stand kulich upright and drizzle top with icing. To serve, cut bread into rounds.

Injera (ethiopian bread)

1 tbsp active dry yeast
5 cups warm water
1 tsp honey
3 cups finely ground millet flour
¼ tsp baking soda

This is the staple bread of Ethiopia. It is traditionally made with teff, a very finely milled millet flour. Regular millet flour from a health food store will work fine. Use this bread to sop up the flavors of spicy stews.

Dissolve yeast in ¼ cup of the millet water. Allow to proof and add the remainder of the water and the flour. Stir until smooth and then cover.

Allow to stand at room temperature for 24 hours.

Stir the batter well and mix in the baking soda. Heat a large non-stick skillet over medium heat. Pour about ¼ cup of the batter into the pan in a spiral pattern to cover the bottom of the pan evenly. Tilt the pan to quickly even out the batter.

Cover the pan and allow to cook for about 1 minute. The bread should not brown but rather rise slightly and very easy to remove. It is cooked only on one side. This top should be slightly moist. Remove to a platter and cool. Stack the cooked breads on a plate.

Irish Soda Bread

3 cups unbleached white flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
250g butter
2 cups raisins
1 egg
½ cups honey
1 cups buttermilk

Preheat oven to 180.

Sift the flour, baking powder, soda and salt into a large mixing bowl. Cut the butter into small pieces and add. Cut it into the flour with a pastry blender until the mixture is the size of peas.

Add the raisins and toss to distribute evenly, using two forks. Beat the egg in another bowl until very frothy. Beat in the honey. When it is well blended, beat in the buttermilk.

Gradually pour the liquids into the flour, tossing all the while with a fork so the mixture gets evenly moistened. Continue tossing lightly with two forks until the batter comes together; it doesn’t have to be completely mixed and should be very rough and lumpy.

Butter a heavy pan casserole dish. Spoon batter out and push it gently to fill the pan. It can mound up somewhat in the middle. Bake at 180 about an hour or until the middle is set. Cut out a piece to test if necessary.

Cut into wedges and serve warm from the pan.

Makes 1 large loaf.

Jalepeno Bread

1 ½ cups cornmeal
1 ½ cups unbleached flour
1 tbsp baking powder
1 tsp salt
4 eggs, lightly beaten
1 ½ cups milk
1 ½ cups shredded cheddar cheese
250g butter
1 cup minced onion
¼ cup sliced fresh jalapeño rounds

Preheat the oven to 190 degrees. In a large bowl, mix together the cornmeal, flour, baking powder and salt. In a small bowl, mix eggs and milk; stir into the dry ingredients and mix well. Add cheese.

Put the butter in a baking pan and place in the oven until butter is just melted. Stir in the onion and jalapeño. Return to oven and watch for onion to begin to brown.

Remove the pan from the oven and pour batter into the hot pan.

Reduce oven temperature to 170 degrees. Bake until top puffs up and springs back when gently pressed. Bread should also brown on top.

Turn out bread and cut into pieces and serve with onion, jalapeños on top.

Cuban Water bread

2 ¼ tsp active dry yeast
2 cups warm water
1 tbsp white sugar
1 tbsp salt
8 cups plain flour
1 tbsp cornmeal
1 tbsp sesame seeds (optional)
2 tbsp cold water

In a large bowl dissolve the yeast in the warm water or potato water. Add sugar and salt and mix well. Stir in 7 cups of the flour. On a well-floured surface, knead dough for 7 minutes, incorporating in the last cup of flour. Place dough in a greased bowl. Let rise until doubled.

Using a lightly floured board, form dough into 2 long or round loaves. Sprinkle cornmeal on greased baking sheet; place loaves on top. Slash top with a sharp knife. Cover, and let rise until almost doubled. Brush top of loaves with cold water.

Sprinkle with sesame seeds, if desired. Place in a cold oven.

Turn oven to 200 degrees. Bake for 45 minutes, or until nicely browned. Brush twice during baking time with cold water.


4 cups flour
2 tbsp lard
½ cups warm milk
1 tbsp baking powder
1 tsp salt

Mix all dry ingredients and sift. Mix in lard. Add milk gradually.

Knead until smooth. Roll in pieces. roll out flat very thin. Cook in a very hot, dry iron pan. Both sides should be just starting to blister.

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