KUBANEH BREAD WITH ZHUG

300ml lukewarm water 7g dried yeast 55g unrefined golden caster sugar 450g strong flour, plus extra to dust One and a half tsp Maldon salt 125g butter, softened, plus a little extra flour in a jug. Set aside in a warm place for 5-10 minutes or until the mixture is frothy.

Combine the remaining flour, remaining sugar and salt in the bowl of a mixer.

Add the yeast mixture to the remaining lukewarm water, add to the flour mixture and mix to a soft dough on a low setting.

Turn up to medium speed and knead for 5-8 minutes or until the dough is smooth and elastic and springs back a little when gently pressed with a finger.

Brush a large bowl all over with a little melted butter. Tip in the dough and flip it around to cover it fully.

Cover with clingfilm and place back in the warm spot for one and a half hours, or until roughly doubled in size.

When the dough has doubled in size knock it back by punching it playfully a few times.

Cover once more with clingfilm and pop back in the warm spot for an hour or until once again doubled in size.

Brush the springform tin with melted butter and line the base with buttered baking parchment.

Wrap the base of the tin with foil to avoid leakage.

Cut out a 22cm disc of non-stick baking paper and brush one side liberally with melted butter.

Knock the dough back again and turn onto a lightly floured surface.

Knead for two to three minutes then divide the dough evenly into eight portions.

Take one portion of dough and use your hands to pat and stretch it into a rough rectangle about 20x15cm and about 3mm thick.

Use your fingers or a spatula to smear 15g of softened butter over the surface.

With a long side closest to you, fold in the right third into the centre and then the left third over to form three layers. Then, starting from the closest edge to you, roll up the dough into a tight log.

Cut the log in half and place the rolled pieces in the lined tin, cut side up. Repeat with the remaining dough portions and butter to make 16 rolls in total.

Cover the scrolls with the buttered parchment, buttered side down, and then cover with clingfilm. Set aside in a warm, draught-free place for 30-40 minutes or until the loaf is well inflated.

Preheat the oven to 100°C / 80°C fan / half a gass mark, or its lowest possible setting. Remove the clingfilm, cover with foil tightly, and place on a baking tray with a lip. Bake the kubaneh for eight hours, or overnight, until deeply golden and aromatic.

Allow the loaf to cool a little before un-moulding and devouring.

To make the zhug, toast the cumin and cardamom in a dry pan until fragrant.

Whizz the chilis, garlic, coriander, parsley, cumin, cardamom and salt in a food processor until finely chopped.

With the motor running, gradually add the olive oil until well combined and smooth.

Transfer to a suitable storage container, and cover with a thin layer of olive oil to keep the colour vibrant.

To serve the kubaneh, fill small bowls with slices of boiled egg, chopped tomatoes and zhug, and let people tear and dip the bread as they wish.