280g Greek yogurt
300g Self raising flour
Butter with garlic and parsley mixed through it
place yogurt and flour into bowl.
Slowly turn to speed 6 for 10 seconds until dough is formed, then knead for 1min 30secs.
Remove dough from the Thermomix bowl and place on to a well floured board. Knead into a ball and divide dough into 8 equal pieces. Roll out each ball into a thin round disc shape.
To cook lightly spray a frying pan with oil and fry on one side for 30sec-1min until bubbles appear then flip and cook for a further 30sec. Brush with garlic and parsley butter if wanted.
500g Plain flour
2 teaspoon Salt
1/2 teaspoon Caster sugar
2 teaspoon Yeast
Place all ingredients into the thermomix bowl and mix 1 min / 37'C / speed 2. Place dough into a bowl and cover with clingfilm. Place in the fridge for 6 hrs (overnight preferred).
Takeout of the fridge 30mins before baking. Preheat oven to 220'C. Line a baking tray with baking paper.
Transfer the sticky bread dough to the lined tray (shape in a roundish shape if wanted, but beware it is sticky).
Bake for 30-40 mins or until it is golden and sounds hollow when the base is tapped. Cool for 15 mins before serving.
556g bread flour
30g extra virgin olive oil
2 tsp salt
1 tsp sugar
960g water, divided
1 packet/7g yeast
Lightly grease a loaf tin (9 in. x 5 in.), line the bottom with baking paper and set aside.
Place flour, olive oil, salt, sugar, 400g water and yeast into mixing bowl and mix 5 sec/speed 5 and knead 5 min/dough. Transfer dough to prepared loaf tin and smooth top with spatula. Place loaf tin into Varoma.
Place 560g water into mixing bowl. Place Varoma into position, secure Varoma lid and proof 35 min/65'C/speed 2, until almost doubled in size. Preheat oven to 175'C.
Bake for 45 minutes. Let cool in pan 10 minutes before transferring to a wire rack to cool before slicing and eating.
This recipe is adapted from the cookidoo recipe