kitchen, physician's rest

Pâté bread

– All purpose flour
– Water
– Dry baking yeast
– Black seeds, fennel seeds, anise seeds, dried grapes, etc.

– Add the baking yeast (about 1/2 tea spoon for 300 gm flour) to the flour and, then, add water little by little and treat your dough meanwhile. The desired dough consistency is midway between tough and soft.
– Cover the dough and leave it to ferment for 1-3 hours.
– After the desired dough fermentation, treat the dough by your hand to make one large ball.
– Take handful of desired size from the dough and minimally shape it so that its surface would accommodate little of the tasty additions you like: olive, fennel seeds, etc.
– Do not use oil or flour while you cut your dough into small pieces.
– Put your pâté bread in the clean vessel as such.
– Cover the bread doughs, and leave them to rest for a few minutes.
– Preheat your oven to 250-280 C.
– Put the dough bread into the oven, and watch carefully.
The pâté bread is lighter and more tasty 🙂 Enjoy!

kitchen, physician's rest

Snow ball bread

The name reflects the shape of the bread pieces that shows fine spikes on its surface. The key to make this bread is to have your dough a bit tough so that on shaping the bread pieces, we do not use either flour or oil 🙂 It tastes good and you may add very little sesame seeds, black seeds, etc. on top or inside your dough pieces.


– All purpose flour

– Water

– Dry baking yeast

– Sesame seeds, black seeds, fennel seeds (optional)


– Add the dry baking yeast to your flour (about 1 gm/150 flour). Then, add water little by little and treat the dough until it is a bit tough.

– Cover the dough for some time (1-3 hours in average) until it is reasonably fermented)

– Shape your dough in round pieces without using flour or oil, you will notice a kind of fine spikes on the surface of the dough pieces, and put the pieces sequentially in a clean and dry baking vessel.

– Add very little sesame seeds, black seeds, fennel seeds, or whatever you like on top (optional)

– Preheat the oven to 200-250 C.

– Put your baking in the oven and watch carefully.

And enjoy 🙂

kitchen, physician's rest

Yoghurt bread

It has a quite different taste than the usual bread in which we use only water to bake our flour. In yoghurt bread we use milk yoghurt (liquid yoghurt) instead of water, indeed some water also in addition yoghurt I prefer to use so that the dough is little softer.
The ingredients:

– All purpose flour

– Milk yoghurt (liquid yoghurt)

– Some water

– Little vegetable oil

– Little black seed or fennel seeds or anise seeds (optional)


– In a suitable pot bake the amount of all purpose flour (about 250-300 gm), and add some dry baking yeast to it.

– Add yoghurt milk little by little until the consistency of your dough is quite tough. Then, add little water (about 1/4 glass) and treat your dough for a few minutes.

– Put little vegetable oil in your hand and add it to the dough and treat it again for a few minutes.

– Cover your dough, and let it ferment for about 30-45 minutes.

– Preheat your oven to 200-250 C.

– In a dry suitable vessel put 3 drops of vegetable oil and spread them on the floor. Then, put the dough in that vessel and flatten it surface by your fingers.

– Let it to rest for 15 minutes.

– Use a knife to mark your bake into pieces.

– Spread very little black seed, fennel or anise seed on the top (optional)

– Put your bake in the oven and watch as it is slowly baked.

Enjoy your yoghurt bread with hot drink, spread cheese, jam, or whatever you like 🙂