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Jump To Recipe Jump To Video This recipe is featured in my ECookbook: To be honest, I have never really tried Korean cuisine, even tho my eldest daughter is a huge Korean fan. Yes, she watches Korean drama and idolizes K-Pop groups. When she heard that I will make some Korean dishes for the month of October, she jumped with joy. So, what made me decided to make some Korean recipes? Making kimchi really does take a bit of time and effort, but, I guarantee, the end results will make all that sweat worthwhile. If you are wondering what kinda recipes go well with kimchi, you can check out @mindfulcooking website. I still dream of her Kimchi Grilled Cheese Sandwich . Ingredients: (Make 2 medium jars) Nappa Cabbage, 1 Pink Himalayan Salt, For Seasoning Vegan-Friendly Soy Sauce / Tamari, 2 TBSP Demerara Sugar, 2 TBSP Fresh Pineapple Juice, 1/4 Cup Warm Water, 1/4 Cup Ginger Coarsely Sliced, 1" Yellow Onion Coarsely Sliced, 1 Garlic Coarsely Minced, 6 Cloves Korean Chili Flakes, 1/2 Cup Adjust To Preference Carrots Julienned, 1 Large Scallions Slice To 2" Long, 2 Bunches Equipment: Blender / Food Processor Airtight Jars Directions: Peel and discard the outer layer of the cabbage. Peel and wash each cabbage layer thoroughly. Lay layers of cabbage onto a clean plate. Sprinkle some salt over the top. Place another layer of cabbage over the top. Pressing as you stack. Repeat the process until all the layers of cabbage are stacked and seasoned. Set aside for 30 mins. While the cabbage is resting, add soy sauce, sugar, pineapple juice and water into a bowl. Stir until well combine or until the sugar has dissolved. Add ginger, garlic, onion and chili flakes into a blender. Add in the soy sauce mixture as well. Blitz until smooth. Transfer into a bowl and set aside. The cabbage should have rested for 30 mins. Before touching the cabbage, make sure your hands are thoroughly cleaned. Flip the layers of cabbage onto another clean plate. Sprinkle with salt, pressing and stacking. Repeat the process with the remaining layers of cabbage. Set aside to rest for 30 mins. This is the 2nd flip. There will be a total of 4 flips. While the cabbage is resting, prepare the carrot and scallions. Toss the carrot and scallions with the chili mixture, making sure they are well coated. Set aside. It should be time for the 3rd flip, season, press and stack. Set aside to rest for 30 mins. While the cabbage is resting, sterilize the jars and lids in simmering water for 5 mins. It should be time for the 4th and last flip, season, press and stack. Set aside to rest for 30 mins. You can wash the dishes while waiting. After 30 mins, wash each layer of cabbage thoroughly under running water to remove excess salt. You can pad the cabbage dry with kitchen paper, but I prefer to place them onto plates and allow them to air dry naturally. It will take about 2 hrs, flipping halfway thru. Once the cabbage has dried, transfer the carrot and scallions chili mixture into a large mixing bowl. Toss in 2 layers of cabbage. Coat each layer well with the chili mixture. Repeat the process for the remaining layers of cabbage. Transfer into the sterilized jars. Press with the back to a spoon to compact the kimchi. Sealed and set aside in a cool and dry place for 24 hrs. After 24 hrs, remove the lid and using the back of a spoon, press and compact. If bubbles start to form, it is a good indication that it is fermenting well and there is still room to press and compact. Seal and keep in a cool and dry place. Repeat this process every 24 hrs up to a total of 72 hrs or 1 week. The longer you allow it to ferment, the tangier and flavorful the tastes will be. Once you are satisfied with the taste, chill and keep in the fridge. It can be kept for up to 1 to 2 months. Be sure to use clean utensils to consume the kimchi. Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video I have been wanting to make a full 100% vegan burger for quite some time, but I just couldn't figure out any appropriate way, sadly. I had researched and gone down the rabbit hole. Most just didn't turn out as I expected; too dense, too airy that the buns literally fell apart after slicing. Some even just use avocados as "buns". Yes! IKR? Just when I was about to give up, this recipe happened! I was messing around and thought to myself, "why not add the avocado into the dough?" The rest is history. The biggest challenge is to make a vegan "egg wash" so that the sesame seeds will adhere to the buns. "A simple syrup will do the trick", I thought to myself again. It works! I even sprinkled some extra rolled oats to sorta distinguish this from a normal burger bun. Expect more vegan burgers coming your way. Ingredients: (Make 8 Burger Buns) Dough: Demerara Sugar, 25g Sea Salt, 5g Unsweetened Almond Milk Preferably Organic, 120g Water, 60g Unbleached All Purpose Flour, 400g Active Instant Dry Yeast, 1 TSP Avocado Mashed, 1 Olive Oil, For Greasing Wash: Maple Syrup Preferably Grade 'A', 13g Water, 15g Rolled Oats, For Garnishing Black Sesame Seeds, For Garnishing Equipment: Oven Muffin Rings Directions: Prepare the dough. In a large bowl, add flour and yeast. Mix until well combined. In another bowl, add sugar, salt, almond milk and water. Whisk until the sugar has dissolved. Whisk, whisk, whisk. In another bowl, add mashed avocado. *You can mash the avocado using a fork. Make sure the avocado is properly mashed and there’s no large chunk.* Gradually pour the milk mixture into the mashed avocado in 1/3 portions while still whisking. Continue whisking and adding until everything is incorporated. It is normal if there are small chunks or lumps. Add 2 TBSP of the flour mixture at a time, into the batter. Create a well in the center of the flour mixture. Add the avocado mixture in 1/2 portions while still mixing. Repeat the process until everything is incorporated and comes together into a dough. Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 8 to 10 minutes. The dough should be tacky, but not sticky, smooth and it should pass the " window-pane " test. If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time. Generously grease the bowl with olive oil. Transfer the dough back to the greased bowl. Cover with cling film and let rise for 2 hrs or until doubled in size. Weigh and divide the dough into 8 equal dough. Shape and roll each dough tightly into balls. Line parchment paper on a baking tray and place in the muffin rings. *Do make sure that the muffin rings are greased generously with olive oil.* You may require 2 trays. Transfer the dough balls into the center of each muffin rings. Cover with a damp lint free kitchen towel and let rise for 1 hour. Prepare the wash. In a bowl add maple syrup and water. Mix until well combined. Preheat oven to 180 degrees celsius or 350 fahrenheit. Brush each dough ball with the sugar mixture. Garnish with oats and sesame seeds. *If the dough balls don't seem to be touching the muffin rings fully, it is perfectly fine and normal.* Wack into the oven and bake for about 20 mins or until the top is dark ample brown in color. Rotate the baking tray at half way mark. *When you insert a skewer into the buns, the skewer should come out clean.* Remove from oven and set aside to cool completely on a cooling rack before slicing and serving. Recipe Video:

Jump To Recipe Jump To Video As unorthodox as it may sound, grilling pizza is so much fun. Just like deep frying a pizza. The best part is you can do it on a stovetop griddle if you do not have a grill oven in your backyard. Yes, those criss-cross charred marks do matter. If not, it wouldn't be "grilled pizza" right? I do not own a grill oven as I am residing in a small apartment. I am using just a griddle on a stovetop, but I hope I can replicate as close as possible to perfection. Yes. Grilled pizza has been perfected by George Germon of Al Forno in Providence, Rhode Island. If you would like to know more about in-depth techniques for grilling pizza on a grill oven, I would suggest getting an actual cookbook. BTW, sorry to offend any Italians, but I find that sesame oil is far more superior to olive oil. It adds that smokey umami. So, without much further delay, let's get on with the dough. Ingredients: (Make 8 or 16 dough balls) Unbleached All Purpose Flour, 638g Demerara Sugar, 13g Smoked Sea Salt, 10g Active Instant Dry Yeast, 1 TSP Room Temperature Water, 420g Sesame Oil, 47g + More For Greasing Equipment: Grill Oven / Griddle Directions: In a large bowl, add flour, sugar and salt. Mix to combine well. Mix, mix, mix. Add in yeast and mix to combine well. Create a well in the center. Gradually, pour in the water and oil while still mixing with your other hand or spatula. Combine the mixture well until it becomes a dough. You can do this by hand or a spatula. Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 8 to 10 minutes. The dough should be smooth and tacky, but not sticky. It should pass the " window-pane " test. If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time. Divide the dough into 8 equal portions using a weight scale. Roll each portion into balls. Lightly grease the dough balls with sesame oil. Transfer the dough balls into each individual zip lock bag and seal or wrap in cling film. Let sit at room temperature for 30 mins. After 30 mins, place the dough in the fridge. Let the dough ferment in the fridge overnight. *You can keep the dough balls in the fridge for up to 3 days or 3 months in the freezer.* On pizza grilling day, take the dough out from the fridge and let sit at room temperature for at least 2 hours for shaping and grilling. *If you intend to freeze the dough, thaw the dough in the fridge overnight and let the dough sit at room temperature at least 2 hours before shaping and grilling.* The distinctive shape of grilled pizza is its oblong oval shape. To achieve that shape, place a dough ball onto a lightly floured surface. Press the ball down with your palm. Using a rolling pin and roll into an oblong oval shape to about 1/8 inch thick. Lightly poke all over the dough with a fork. Poke, poke, poke. Brush the dough with oil. On a griddle over medium heat, gently place the shaped dough, oiled side down onto the griddle. Brush the top side of the dough with oil. As soon as the bottom starts to charred, flip the pizza. Add whichever toppings as desired. Cover to generate steam for the cheeses to melt. Carefully remove from heat and serve immediately. Recipe Video:

Jump To Recipe Jump To Video I had been wanting to post a separate recipe featuring this spice blend for quite a while. I finally have the chance to do so today and in my humble opinion, this is a very underrated spice blend. Which I always wonder why. Not only you can use this on various Chinese dishes, but you can also use it as a BBQ rub or even in cakes. Once you start making your own spice blend, you will never go back to those store-bought ones. Ingredients: (Make 1/2 Cup) Star Anise, 6 Cloves, 1.5 TSP Cinnamon Stick, 3 Inches Fennel Seeds, 2 TBSP Szechuan Peppercorns, 2 TSP Equipment: Cast Iron Skillet / Pan Spice Grinder Directions: In a skillet over medium heat, add all the ingredients. Toast lightly until aromatic. Transfer into a spice grinder. Blitz until powder forms Transfer into a sterilized mason jar. Cover tightly and store in a dry cool place. I like to store my spices in the freezer so that they will last longer. Recipe Video:

Jump To Recipe Jump To Video Quite a handful of you lovely people has been asking about this awesome spice blend ever since I used it for my cottage pie. It originated from a North African country, Morocco. This is a super underrated spice blend packed fulla aromatics and flavors. It is a great rub for seared or roast meat. It is traditionally used in Morocco mainly for stews and tajines. In closing it is a great spice blend to have on hand and please do not buy those expensive store-bought ones. Make this spice blend and it makes all the difference. Ingredients: (Make 1/2 Cup) Black Peppercorns, 1 TBSP Allspice Berries, 1 TBSP Cloves, 3 Green Cardamom, 3 Coriander Seeds, 1 TBSP Cumin Seeds, 1 TBSP Preferably True Cinnamon, 1 Inch Nutmeg Freshly Grated, Pinch Ginger Powder, 1 TSP Turmeric Powder , 1 TSP Smoked Paprika, 1 TSP Cayenne, 1 TSP Sea Salt, Pinch Demerara Sugar, Pinch Equipment: Cast Iron Skillet / Pan Spice Grinder Directions: Please visit my " How To Make Turmeric Powder " if you are intrigued about making your own. In a skillet over medium heat, add black peppercorns, allspice berries, cloves, green cardamom, coriander seeds, cumin seeds and cinnamon. Toast lightly until aromatic. Transfer into a spice grinder. Blitz until powder forms. Grate in nutmeg. Add in ginger powder, turmeric powder, smoked paprika, cayenne, salt & sugar. Give it another blitz. Transfer into a sterilized mason jar. Cover tightly and store in a dry cool place. I like to store my spices in the freezer so that they will last longer. Recipe Video:

Jump To Recipe Jump To Video This is a very versatile sauce and is largely used in Southeast Asian dishes. Very much like Indian masala, there are hundreds upon hundreds of variations. I wouldn't say that this is an authentic or a traditional recipe. It is just my own rendition. I used a mixture of chilies in order to stack flavors. I did not use dried shrimps. But I used dried scallops and 3 different types of shrimp pastes. You can of cos use whatever dried chilies you have on hand. You can also amp up the spiciness without deseeding; I am not as brave tho. If you can't find any form of shrimp paste, you can use 25g of dried shrimps. Be sure to soak the dried shrimps in warm water for at least 30 mins before blitzing with the rest of the ingredients. But belacan is a must. You probably can find it in a Southeast Asian grocery store. This recipe will be included in my Ecookbook which I'd planned to sell. Please stay tuned. Ingredients: (Make 1 Pint) Ancho, 50g Guajillo, 50g Dried Kashmiri Chilies, 50g Dried Scallops, 25g Red Onion Coarsely Chopped, 1 Garlic Crushed, 5 Cloves Ginger, 1/2 Inch Fresh Red Chili Deseeded, 25g Lemongrass White Parts Only, 4 Stalks Lee Kum Kee's Shrimp Paste, 2 TBSP Fermented Black Shrimp Paste, 1 TBSP Peanut / Grapeseed / Sunflower Oil, 1/4 Cup Belacan (Malay Fermented Shrimp Paste), 50g Dried Mushroom Powder, Pinch Sea Salt, Pinch Gula Melaka, Pinch Equipment: Cast Iron Skillet / Pan Food Processor / Blender Steamer Directions: Hydrate the dried chilies in warm water for 30 mins to 1 hr. Meanwhile, add dried scallops into a bowl of 1 cup of water. Steam for about 15 mins or until the scallops are soft. Remove from heat and set aside to cool slightly. Once cool enuff to handle, shred the scallops and transfer them into a food processor. Add in 1/2 cup of the scallop water. Deseed the hydrated dried chilies and transfer them into the food processor. Add in the rest of the ingredients, except belacan, mushroom powder, salt and sugar. Blitz until smooth. Toast belacan in a skillet over medium heat. Break into small pieces with a spatula. Add in the chili blend. Add 1 cup of water into the food processor and blitz to clean up all the leftover nooks and crannies. Transfer the water mixture into the skillet. Stir to combine well. Saute until the color has darkened. Add in mushroom powder and stir to combine well. Taste and adjust for seasonings with salt and sugar. Give it a final stir. Transfer into a sterilized mason jar. Add 1 TBSP of peanut oil over the top. This layer of oil will prolong the shelf life of the sambal. Once cooled, cover tightly and store in the fridge. It will probably last for about 1 month. Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video I actually hesitated to make a separate recipe post cos this is a repeat of my original Tangzhong Bread recipe. But only 1/2 recipe is used. It all started out as a hunch; I was doing research and brainstorming for ideas. "Why not use only 1/2 of the Tangzhong Bread recipe" just popped into my mind. And the rest is history. I was always amazed by the hot dog buns that restaurants put on the table. I mean, I still am. Their hot dog buns aren't our regular typical smaller version. Theirs look more like sandwich bread. Honestly, I dislike store-bought burgers and hot dog buns (as soon as I started making them myself). They tend to be inferior in texture and flavor. Don't you agree? Anyhow, I thought of making this a standalone recipe just because it will be easier to link up my future hot dog adventures. And you should've guessed it by now. I have 1 hot dog recipe coming right up, so please stay tuned. If you have a great idea, make it to fruition and do not allow anyone talks you outta it. Ingredients: (Make 1 loaf) Tangzhong: Bread Flour, 18g Water, 88g Dough: Active Instant Dry Yeast, 3g Whole Milk Lukewarm, 70g Bread Flour, 170g Demerara Sugar, 15g Sea Salt, 2g Eggs, 20g Room Temperature Softened Unsalted Butter, 20g + More For Greasing Egg Wash, 1 Egg Yolk + 1 TBSP Whole Milk Equipment: Oven Bread Pan (196 x 106 x 110 mm) Directions: Prepare the tangzhong. In a skillet over medium-low heat, add flour and water. Stir to combine well. *Make sure no large lumps.* Continue cooking until it thickens. The roux should stick to your spatula without falling. Transfer into a bowl. Cover with cling film and chill in the fridge overnight. Prepare the dough. Take the roux out of the fridge and place it on a counter at room temperature at least 1 hr prior to making the dough. In a bowl, combine milk and yeast until the yeast has dissolved. *The milk has to be lukewarm.* Set aside. In a large bowl, combine flour, sugar and salt. Mix to combine well. Gradually pour in the milk mixture while mixing with a spatula. Fold to combine well. Add in egg. Fold to combine well. Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 5 mins. Add in the tangzhong. Knead for about 3 mins until the tangzhong is fully incorporated. Add in the butter. Continue kneading for another 3 mins. Transfer onto a lightly floured surface and knead for 5 to 8 mins. *Do take note that the tangzhong and butter have to be at room temperature.* The dough should be tacky, but not sticky, and it should pass the " window-pane " test. If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time. Lightly grease the bowl with some butter. Transfer the dough back to the greased bowl. Cover with cling film and let rise for 30 mins. It should slightly rise. Punch down the dough and fold the top, sides and bottom to the center. Flip, cover and let rise for 1 hr or until doubled in size. This process is sorta to ensure that the yeast is activated. *You can do a test by poking a floured finger into the dough. If it doesn't spring back, the yeast is activated properly and the dough is ready.* Transfer the dough onto a lightly floured surface. Cover with cling film and let rest for 15 mins. This is called the bench rest which allows the gluten to relax. Grease bread pan with butter. Divide the dough ball into 2 portions. Shape each portion tightly into a ball. Transfer into the greased bread pan. Cover with cling film and let rise for 1 hr. Preheat oven to 175 degree celsius or 350 fahrenheit. The dough balls should rise to fill up all the corners of the loaf pan. Whisk egg wash until well combined. Brush the egg wash onto the dough. Wack into the oven and bake for 45 mins or until the crust is golden brown. Remove from the oven. Immediately unmold onto a wire cooling rack. Set aside to cool down completely. I am able to slice out 4 hot dog buns from the loaf. Use this hot dog bun for your hot dog adventures. Recipe Video:

Jump To Recipe Jump To Video After the collaboration, I knew I have to make a version of sambal hijau. Maybe this journey has rekindled my heritage being of Indonesian blood. Or maybe, I am intrigued to experiment with the process myself. Indeed, it took quite a bit of research, trial and error before I nailed it. Needless to say, this is the best version of sambal hijau I'd managed to create. I used 3 types of green chilies for flavor contrast. Padrón for an earthy and sweet taste, Jalapeño for that heat and chilies padi for that extra kick. I was on cloud 9 when I was able to get my hands on fresh tomatillos! Yes, I got tomatillos and all the chilies from La Mexicana ; a local Mexican grocery store. If you are looking for authentic Mexican supplies, you know where to get them. Speaking of tomatillos, you can of cos use jarred ones. I am not judging because I know fresh tomatillos are pretty rare in some parts of the world. Anyway, I hope you will give this vegan-friendly sambal a try. Ingredients: (Make 1 Pint) Padrón, 200g Jalapeño, 200g Green Chilies Padi Deseeded, 2 Garlic Crushed, 3 Cloves Fresh Tomatillos Coarsely Sliced, 3 or 1/2 Cup Jarred Tomatillos Red Onion Coarsely Chopped, 1 High Quality Olive Oil, 2 TBSP Lemongrass White Part Only Crushed, 1 Stalk Kaffir Lime Leaves Crushed, 3 Sea Salt, Pinch Demerara Sugar, Pinch Dried Mushroom Powder, Pinch Peanut Oil, 1 TBSP Equipment: Cast Iron Skillet / Pan Food Processor / Blender Oven Directions: Transfer Padrón and Jalapeño onto a baking tray lined with parchment paper. Wack into the oven and roast until lightly charred. Remove from the oven, flip and continue roasting until lightly charred. Remove from the oven and transfer into a large bowl. Cover with cling film and set aside for 30 mins. After 30 mins, remove the seeds from the chilies. Use a knife to scrape the flesh from the charred skins. Transfer the flesh into a blender. Add in green chilies, garlic, tomatillos and onion. Add in 1/4 of hot water. Blitz until smooth. *If you prefer a chunky texture, you can pulse it a few times to your preference.* In a skillet over medium heat, add olive oil. Once the oil is heated up, add in the green chili paste. Add in lemongrass and lime leaves. Stir to combine well. Taste and adjust for seasoning with salt, sugar and mushroom powder. Give it a stir and bring it up to a slow simmer. Cook until the paste has thickened. Fish out the lemongrass and lime leaves. Transfer into a sterilized jar. Add peanut oil and chill in the fridge. It should last for 1 month. Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video I seem to be on a chili roll recently. Harissa is actually a Tunisian hot chili pepper paste with Baklouti Peppers and roasted red peppers as the main ingredients. Yes, this is originated in Tunisia. I can't find Baklouti Peppers anywhere in Singapore, and I am using some Mexican chilies from La Mexicana . This chili paste is very versatile and almost in the realm of sambal. If you can't get your hands on any of the mentioned Mexican chilies below, you can use whichever dried chilies that you can find. Lastly, caraway seeds are a must for that distinct harissa flavor. Do not miss that ingredient out. In closing, I hope you will give this recipe a try. Ingredients: (Make 1 Pint) de Árbol, 15 Guajillo, 2 Red Bell Peppers, 2 Cumin Seeds, 1 TBSP Coriander Seeds, 1/2 TBSP Caraway Seeds, 1/2 TBP Garlic, 3 Cloves Smoked Paprika, 1/2 TBSP Cayenne, 1/2 TSP Sumac Powder, 1/2 TSP Tomato Puree, 2 TBSP Fresh Lemon Juice, 1/2 Lemon Sea Salt, Pinch High Quality Olive Oil, 98g Equipment: Blender Cast Iron Skillet / Pan Spice Grinder Directions: Rehydrate the chilies in a bowl of hot water. Set aside for 30 mins. Grill bell peppers on an open fire stovetop until charred all over. Remove from heat and transfer into a bowl. Cover with cling film and set aside to steam for 30 mins. Toast cumin, coriander and caraway seeds on a skillet over medium heat until the aroma permeates your kitchen. Transfer into a spice grinder and blitz until powder forms. Set aside. Once the chilies have been hydrated, remove the seeds and transfer into a blender. *You can leave the seeds on if you desire.* Remove the charred skins from the bell peppers. *Do not be tempted to wash it off and it doesn't have to be perfect.* Remove and discard the seeds as well. Transfer into the blender. Add in the toasted spice blend, garlic, paprika, cayenne, sumac powder, tomato puree, lemon juice and salt. While the blender is blitzing, slowly stream in half of the olive oil. Blitz until smooth. Taste and adjust for salt or lemon juice. Give it a final blitz. Transfer into a sterilized jar. Transfer the remaining half of the olive oil into the blender to "clean" up all the leftover nooks and crannies. Blitz and transfer into the harissa. Store chilled in the fridge. It can be kept for up to 1 month. Recipe Video:

Jump To Recipe Jump To Video As I was deep in my research for more Palestinian dishes, I came across this fascinating flatbread. I saw artisans rolling out dough onto a huge cushion and slapping the dough onto a large dome (which happens to be an oven). Isn't that fascinating? You can search on YouTube for better visuals, I mean a video can paint a thousand words. Taboon is a very underrated flatbread as compared to the more popular Pita. And I think it deserves more recognition. Anyway, this flatbread is usually served as a base for a very iconic Palestinian dish called, Chicken Musakhan. Please stay tuned for that recipe. In the meantime, let's get started with this flatbread. Ingredients: (Make 4 flatbread) Starter: Bread Flour, 60g Active Instant Dry Yeast, 1 TSP Demerara Sugar, 1 TSP Lukewarm Water, 118g Bread: Wholemeal Flour, 30g Bread Flour, 90g Sea Salt, 1 TSP Dried Basil, Pinch Dried Parsley, Pinch Dried Thyme, Pinch Dried Oregano, Pinch Chili Flakes, Pinch Sumac Powder Preferably Hexa , Pinch High Quality Olive Oil, 1 TBSP + More For Greasing Equipment: Cast Iron Skillet / Taboon Oven Directions: Prepare the starter. In a large bowl, combine bread flour, yeast and sugar together. While mixing, gradually add in the water. Continue mixing until it becomes smooth. Cover with cling film and set aside for 1 hr. Prepare the bread. In a large bowl, add all the ingredients, except olive oil. Mix until well combined and transfer onto the starter. Combine until everything is well incorporated. Add in the olive oil and continue mixing until it comes into a dough. Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 5 mins. The dough should be smooth and not sticky. If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time. Lightly grease the bowl with some olive oil. Transfer the dough back to the greased bowl. Cover with cling film and let rise for 90 mins. It should almost double in size. Punch down the dough and fold the top, sides and bottom to the center. Flip, form into a ball, cover and ferment in the fridge overnight. The next day, sit the dough at room temperature for 2 hrs. Transfer the dough onto a lightly floured surface. Divide into 4 equal pieces. Shape and form each piece into a ball. Cover and let rest for 15 mins. Heat a skillet over medium heat. On a lightly floured surface, roll each dough ball into a round disc to about 1/8 inch thick. *I do not have a taboon cushion, so I am just gonna use a metal bowl.* Grease the bottom of a metal bowl lightly, olive oil. Transfer the rolled dough onto the metal bowl. Gently pull and stretch to thin out the dough. *If you feel like the dough is getting too thin, stop.* Carefully transfer the dough onto the heated skillet. *If you happened to have a taboon over, use it.* Brush the dough with olive oil. You should see bubbles start to form. Once the bottom is lightly browned, flip and cook for another 2 mins. Remove from heat and repeat the process for the remaining dough balls. *Keep the rest of the dough balls covered while working on one.* Transfer the cooked taboon to a plate and cover it with another plate. *This is to keep the flatbread warm while waiting for the rest to be cooked.* Serve it with some Chicken Musakhan (stay tuned). Stretching and pulling the dough on the bottom of a greased metal bowl. Recipe Video: