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- 500 g strong white bread flour
- 1 x 7 g sachet of dried yeast
- 1 tsp runny honey
- 3 tsps fennel seeds
- 20 g unsalted butter or ghee
You can do this on the day, if you prefer. Put the flour and 1 level tsp of sea salt into a large bowl and make a well in the middle. In a jug, mix the yeast into 375 ml of lukewarm water with the honey and leave for a few mins.
Now, gradually pour the mixture into the well, stirring and bringing in the flour from the outside to form a dough. Knead on a flour-dusted surface, picking the dough up and slapping it back down, for 10 mins, or until smooth and springy, then place in a lightly oiled bowl, cover and refrigerate overnight.
If making on the day, cover with a clean damp tea towel and prove in a warm place for 1 hr, or until doubled in size.
Lightly crush the fennel seeds in a pestle and mortar.
On a flour-dusted surface, split the dough into three equal pieces. Sprinkle the floured surface with 1 tsp of fennel seeds, then roll one ball of dough out on top until about 1 cm thick.
Place in a hot non-stick pan on a high heat, add 1 tbsp of water to the pan, immediately cover and cook for 3 mins on each side, or until golden and puffed up – adding the water creates steam and helps it rise.
Remove to a board, rub with a little butter and sprinkle with a small pinch of salt, then repeat the process,
Text: Jamie Oliver