This recipe makes 4 decently sized parcels. To make more just multiply the amount of ingredients. Ingredients: For the dough - 200g (7oz) strong white bread flour 80g (2.8oz) milk 4g (0.14oz) salt 1 egg For the filling - 200g (7oz) feta cheese 30g (1oz) chopped parsley 1/4 small diced onion 1 egg Black pepper to your taste Method: 1. Make the filling by mixing all of the ingredients until well combined. Keep aside for later. 2. Add the milk, egg, salt to a bowl and mix to combine. Add the flour and mix until no dry flour left. 3. Knead the dough for 5-7 minutes. 4. Divide it into 4 equal pieces and shape into tight balls. 5. Rest in the fridge for at least 30 minutes. You can keep it in the fridge for several hours. 6. Stretch the dough out until translucent. Add the filling and wrap into the parcel shape. 7. Cook in a medium-hot pan in plenty of oil turning every 30 seconds until golden brown all over. Check out my Instagram - https://www.instagram.com/naturally.leavened/ --------------------------------------------------------- Baking Equipment I Use: Lodge Cast Iron Pot - http://ebay.us/cSk8fy The book I learned everything from - http://ebay.us/srENsT Bread Baskets - http://ebay.us/gK3FSZ *I generally use the 22cm (9in) size. Sandwich Loaf Tin - http://ebay.us/gN1mVX Dough Scrapers - http://ebay.us/V8PfTS Temperature Probe - http://ebay.us/iNpsE5 Razor Blades - http://ebay.us/DAaNX5 Baker's Lame - http://ebay.us/GY2dh6 Digital Scales - http://ebay.us/N9mzno Kitchen Aid Mixer - http://ebay.us/pY96JG Video Equipment I Use: Canon M50 - http://ebay.us/m7wv0U GoPro Hero 7 Black - http://ebay.us/cD9wQT Sony RX100 mk1 - http://ebay.us/cdTXzX Large Tripod - http://ebay.us/WdBo3k Small Tripod - http://ebay.us/Ym0H4F Clamp - http://ebay.us/VXFHq0 Memory Cards - http://ebay.us/vacnty Small LED Light - http://ebay.us/9YEZhP Large LED Light - http://ebay.us/H6BxGU Microphone - http://ebay.us/x1wMPw Laptop - http://ebay.us/sjWOL8 *Disclosure: I only recommend products I use myself. If you purchase anything through the links listed above I will earn a small commission at NO extra cost to you. I have specifically chosen eBay as it is the most affordable and I personally use it because of that. In short - you may save money while I may earn a little bit. #CharlieBud #BakingAtHome #LearnBaking ... https://www.youtube.com/watch?v=fVkcHbwcL1o

Ingredients: For the dough - 250g (8.8oz) strong white bread flour 1 egg (cold from the fridge) 1 lemon worth of zest 3g (0.1oz) dry yeast or 3x the amount of fresh 5g (0.2oz) salt 40g (1.4oz) sugar 50g (1.75oz) soft butter 110g (3.9oz) cold milk* *To learn more about dough temperature control click here - https://www.youtube.com/watch?v=MrgXRwkz-3w For the filling - 180g (6.3oz) ground walnuts 60g (2.1oz) sugar 60g (2.1oz) milk 5g (0.2oz) cocoa powder 5g (0.2oz) lemon juice 1 lemon worth of zest Method: 1. To make the filling add the milk, sugar, lemon juice and cocoa to a small pan and bring to a boil. Turn down the heat and add the ground walnuts. Cook for 5 minutes. Add the lemon zest. Cover and leave to cool down. 2. In a bowl add the milk, yeast, salt, sugar, lemon zest and egg. Mix to dissilve the sugar and hydrate the yeast. 3. Add the flour and mix to a dough. 4. Knead using the stretch & fold method for 5 minutes, add the butter and knead for another 5-7 minutes or until smooth. *Desired dough temperature 26-27C (79-80F). 5. Cover and ferment for 1 hour. 6. Fold. 7. Cover and ferment 1 hour. 8. Roll the dough out to a large rectangle. Cut it in half, fill each half with half of the filling. Brush the edges with water and roll up the two pieces of dough sealing the seams. Twist the two pieces around each other to form the loaf. 9. Place in a loaf tin. Cover and ferment for 2 - 2.5 hours. *I used a 22cm (8.7in) 1kg (2lb) loaf tin. But you could just bake it on a tray if you don't have a loaf tin. *Preheat your oven to 160C (320F) fan on! If you have a thick tray or cast iron skillet then use that as a base. But if you don't that's fine it will work anyway. 10. Brush the loaf with egg. 11. Bake for 40 - 50 minutes. Or until 94C (200F) internal temperature. 12. Let the loaf sit in the pan for around 10 minutes before removing. Let it cool down and enjoy! :) To learn more about the principles of baking check out my other videos. It is more valuable knowing the how's and why's than knowing a recipe. Baking Equipment I Use: Lodge Cast Iron Pot - http://ebay.us/cSk8fy The book I learned everything from - http://ebay.us/srENsT Bread Baskets - http://ebay.us/gK3FSZ *I generally use the 22cm (9in) size. Sandwich Loaf Tin - http://ebay.us/gN1mVX Dough Scrapers - http://ebay.us/V8PfTS Temperature Probe - http://ebay.us/iNpsE5 Razor Blades - http://ebay.us/DAaNX5 Baker's Lame - http://ebay.us/GY2dh6 Digital Scales - http://ebay.us/N9mzno Kitchen Aid Mixer - http://ebay.us/pY96JG Video Equipment I Use: Canon M50 - http://ebay.us/m7wv0U GoPro Hero 7 Black - http://ebay.us/cD9wQT Sony RX100 mk1 - http://ebay.us/cdTXzX Large Tripod - http://ebay.us/WdBo3k Small Tripod - http://ebay.us/Ym0H4F Clamp - http://ebay.us/VXFHq0 Memory Cards - http://ebay.us ... https://www.youtube.com/watch?v=f7258QvJsQo

Temperature is one of the most important ingredients when it comes to bread making. The way we control dough temperature is by adjusting water temperature. There are 3 variables. Air temp., flour temp., water temp,. One last temperature that you must work out for yourself is the temperature added during kneading. I know that kneading a dough by hand for 6 minutes will add 5-6C to my dough because I have warm hands. And that is almost 1C a minute. Knowing this you will be able to adjust for various mixing times! The only way you will find this out is by experimenting. Mix your ingredients, take the temperature, then knead the dough for however long and measure again. So working out the water temperature goes like this - (Desired dough temperature - mixing temperature) x 3 (air, flour, water) Take the resulting number and subtract (air temperature + flour temperature) = water temperature! ***If you are using a preferment then that will add another variable. In that case you have to take the temperature of the preferment and add it to the equation and change the variable number from 3 to 4! Check out my Instagram - https://www.instagram.com/naturally.leavened/ --------------------------------------------------------- Baking Equipment I Use: Lodge Cast Iron Pot - http://ebay.us/cSk8fy The book I learned everything from - http://ebay.us/srENsT Bread Baskets - http://ebay.us/gK3FSZ *I generally use the 22cm (9in) size. Sandwich Loaf Tin - http://ebay.us/gN1mVX Dough Scrapers - http://ebay.us/V8PfTS Temperature Probe - http://ebay.us/iNpsE5 Razor Blades - http://ebay.us/DAaNX5 Baker's Lame - http://ebay.us/GY2dh6 Digital Scales - http://ebay.us/N9mzno Kitchen Aid Mixer - http://ebay.us/pY96JG Video Equipment I Use: Canon M50 - http://ebay.us/m7wv0U GoPro Hero 7 Black - http://ebay.us/cD9wQT Sony RX100 mk1 - http://ebay.us/cdTXzX Large Tripod - http://ebay.us/WdBo3k Small Tripod - http://ebay.us/Ym0H4F Clamp - http://ebay.us/VXFHq0 Memory Cards - http://ebay.us/vacnty Small LED Light - http://ebay.us/9YEZhP Large LED Light - http://ebay.us/H6BxGU Microphone - http://ebay.us/x1wMPw Laptop - http://ebay.us/sjWOL8 *Disclosure: I only recommend products I use myself. If you purchase anything through the links listed above I will earn a small commission at NO extra cost to you. I have specifically chosen eBay as it is the most affordable and I personally use it because of that. In short - you may save money while I may earn a little bit. #CharlieBud #BakingAtHome #LearnBaking ... https://www.youtube.com/watch?v=MrgXRwkz-3w

Shawarma wraps are the perfect street food. Absolutely delicious and easy to handle. It was Bahrain’s turn in the Baking World Tour and I had not eaten shawarma in a while so here we are. Although the country in which shawarma originated is not clear, it is popular all over the Middle East. For those of you who have not heard of this wrap, shawarma is marinated meat that is normally cooked on a spit. The meat is sliced in strips as it is cooking. The bread used for wrapping can be quite thin or it can be thicker and puffier with a bit more bite like the one I made. All sorts of meat can be used, but my favourite is chicken. The marinades vary a lot too, so if you want to tweak yours, go ahead. Along with the chicken all sorts of fillings can be used. I opted for a tzatziki sauce, some fresh leaves, vegetables, herbs, and hot sauce. It is up to you what you put into your wraps. For best results marinate the chicken for 24 hours, but you can get away with doing it on the same day too. At the end of the video, I will show you how to wrap it up in foil street-food-style so you can carry it around and not worry about spilling anything. GET THE RECIPE https://www.chainbaker.com/shawarma/ ---------------------------------------------------------------------------------- LEARN MORE ABOUT BREAD MAKING Principles of Baking http://bit.ly/principles-of-baking The Steps of Baking http://bit.ly/steps-of-baking ---------------------------------------------------------------------------------- You can find all the things I use in the links below MY AMAZON STOREFRONTS UK https://www.amazon.co.uk/shop/ChainBaker US https://www.amazon.com/shop/ChainBaker ---------------------------------------------------------------------------------- IF YOU WOULD LIKE TO SUPPORT MY WORK, CLICK HERE https://www.ko-fi.com/chainbaker ---------------------------------------------------------------------------------- BUILD YOUR WEBSITE DreamHost Web Hosting http://bit.ly/chainbaker-dh Awesome WordPress Theme http://bit.ly/chainbaker ---------------------------------------------------------------------------------- DISCLOSURE I participate in the Amazon Influencer Program, DreamHost Affiliate Program & Elegant Themes Affiliate Program. All will earn commissions from qualifying purchases at no extra cost to you. ---------------------------------------------------------------------------------- CHAPTERS 0:00 Intro 0:52 Ingredients & equipment 1:52 Marinating the chicken 2:36 Making the tzatziki 3:03 Mixing the dough 4:22 Bulk fermentation, dividing, pre-shaping & final proof 6:05 Cooking the chicken 6:41 Final shaping of flatbreads & cooking 8:12 How to make a street food wrap ---------------------------------------------------------------------------------- #Bread #Baking #ChainBa ... https://www.youtube.com/watch?v=N1QIYHVzAbU