Baking Traditional Cypriot Food | Paul Hollywood's City Bakes | Tonic

i'm visiting the baking capitals of the world uncovering the tastes traditions and the recipes are the world's best baking cities i love coming into bakeries from the historic streets of palermo to the multicultural city of san francisco welcome to city based [Music] [Applause] [Music] city bakes has taken me on a journey of discovery all around the world but this show is special i'm taking you back to somewhere i love today i'm in cyprus where i lived and worked for six years in 1996 i left my job at the dorchester hotel in london throwing caution to the wind to make a new life in the sun it'd be nice to catch up with a few old friends if they're around for the first time in over a decade i'm going back to the kitchens i once spent hundreds of hours in it's weird wearing whites and being in the annabelle kitchen and i'll share with you the cypress that i know and the baking secrets that make this place so special to me from the thinnest filo you've ever seen that's incredible look how thin that is to a family who had been baking the same bread recipe for decades that is very very good and to finish my visit i bake the loaf i'm remembered for and share it with friends i hope you enjoyed guys tuck in welcome to my second home welcome to city bakes in cyprus cyprus holds many memories for me i used to work in the tourist town of pathos on the coast and i even got married here in the south of the island as a baker i can't believe i got a chance to actually work here when i started off in the world learning how to bake when i was 17 i didn't think it take me to a place like this my time in paphos was an experience that changed my life for me when i came here when i was 28 it was a real cultural shock for me and i'd never really traveled much away from the world at all and it's very much a home bird and actually i took it into my heart pathos was was running through my veins i loved it and whilst i was here i couldn't get enough of the wonderful tastes that are unique to this island the thing is about cypress and it's baking it's all about these few key flavors that are in pretty much everything sesame seed is on and in a lot of things whether it's in the form of tahini paste or sesame seed this thing looks a bit like a croissant but actually when you break it open see the olives inside olives are key [Music] now daktilla it's basically like a filo pastry drowned in a syrup so many of the cypriot pastries are flavoured with a sweet syrup but there is one flavor in this box which really screams cypria and indeed greek bacon that is mastica it's like a gum you have to grind that down and it releases its smell i suppose think extreme pine meats cumin meats aniseed it just reminds me of living in cyprus yeah it's like coming home [Applause] and home for me was the annabelle a five-star seafront hotel while landed the job as head baker it'd be nice to catch it with a few old friends if they're around the hotel is still owned by siblings thanos natasha and anna you're right these guys basically run everything whilst the hotel guests soaked up the sunshine i spent most of my time downstairs it's when it takes me back it's really quite weird and the girl in the middle there ligia she was our chief bridesmaid hello liguilla how are you doing i love being back here catching up with my friends it's a very special place to me and the people are just great i'll be ending my trip here as anna and her family have organised a special reunion dinner and asked me to bake one of my classic breads they remember and love but before that i have a couple of days to show you why i love this island so much and first up on my tour is the capital nicosia where i think you get a taste of the real cyprus nicosia is where the cypriots live not really a tourist destination this is where you're going to find local cuisine and local people nicosia is 90 miles from papos and the only major settlement that's not on the coast to me this city feels a little bit like a time capsule modern life exists side by side with shops and cafes that haven't changed in decades and my first stop is the hurricane bakery which has been making traditional pastries for over 70 years now this place is famous for its cheese pies pasties it says here in the window they are the best cheese pies in the world i'll be the judge of that chile these pies are so popular mikos opens up at 6 00 am to serve his loyal customers how long has this place been here the shop here is from 1942 wow i use seven different cheeses seven okay let me try and get this cheddar that'll be six and then one more graviera you have to try it he seems pretty proud of his cheese pies you got all the texture the cheese has all melted gorgeously with the puff pastry that really is flaking you always tell a good pastry because it's got butter on your fingers i love mikkos he takes real pride in his traditional recipes and this place has stood the test of time a story i've seen repeated all over the island to help explain a bit more about how the food culture has evolved i'm meeting up with my friend athena lazoides she's a fellow foodie who was born in nicosia and now has her own cooking show on cypriot tv she also writes about the island's complicated culinary history cyprus is an island that's always been captured by some foreign power we've been ruled by the phoenicians the persians egyptians we've had the french the italians the turkish and the british of course so all these influences come together to form what is today our traditional baking but i think the key thing is you use ingredients indigenous to cyprus and that makes it your own unique exactly athena wants to take me to one of her favorite bakeries a backstreet shop with no fancy trimmings i've been coming here since i was a little child and this is my favorite bakery this little bakery has been around for 80 years mrs cristalla here has been running it for 40 years it makes very special things like this little pretzels here which are lovely and this lovely wine and carob cookies should we try it there yeah i mean they're made by hand you can taste the wine in it it's not alcoholic that's been burnt off so what you're left with is the flavor imagine the red wine going in there would have added to the color as with the carob syrup as well which is again all over cyprus normally when you come into a bakery expect to see lots and lots of cabinets with lots and lots of baked goods actually what two three products yes that's it that's what they make and they bake fresh every day i love the fact that this little bakery selling just three traditional bakes is still going strong to dig around and find a little pail of a bakery like that is pure magic it's nearly 20 years since i've been to nicosia and though so much is familiar things have moved on like many european cities a new generation is bringing a buzz and i can see a wonderful blend of old and new but to really understand the city's evolution you need to delve a bit deeper into the struggles of the past century there is one reason that makes nicosia a very unique place since the fall of the berlin wall nicosia became the only divided capital in the world before the 1970s cyprus was a mix of turkish and greek but in 1974 the turkish army invaded the north of the island which they still occupy today since the war this is where the line was drawn and it cut the city in half so we have nicosia here and this line here cuts right through the middle of the city nearly half the population was displaced and both sides lost homes and businesses as greeks were forced south and the turks moved north last time i was here which is about 20 odd years ago there was a wall sandbags and you could look over it barbed wire and you look over to the north but now it's gone you can walk through no problem since 2003 checkpoints have been opened but many cypriots still refuse to cross but talks are slowly moving things on and hopefully we'll see real progress in healing the capital very soon next i'm visiting a family who despite all these difficult politics have grown their traditional simple bakery into something rather impressive gilo pesos has basically been run by a family for many many years just like nicosia it's a true mix of the old and you he's just down here on the rise coming here you're going to love this look how open it is how spacious it is how modern it looks but then what goes against that is this come here look at this those are very traditional typical biscuits snacks but then you look over there to the right you've got all your bombs your modern day patisserie owner mcallis has kindly agreed to show me his little empire hi michael is you're okay i'll check your hat oh you're going you're covered in the chocolates at the moment yeah yeah i tried to do some cakes mcallis trained in france as a participate then returned and expanded his family business into a thoroughly modern bakery here are the are my family my mom hello the girls they've been working for us for almost 20 years in my experience of families i've often found it's the women who rule the roost and mcallister's mum is certainly boss here under the watchful eye of yaya so this is [Music] grandmother isn't just singing for me this is how she spends her time start thinking when she was 75. really if you finish the time from baking he starts thinking you finish baking you think what am i going to do now so i think what i'm going to do now i'm going to start singing mcallis and his mother both bake their own recipes for the shop a winning formula that satisfies traditional and modern tastes this classic tahini pittas for example is made by mum when you break into this it's a bit like panariza you know so you've got panoramic folded around the pastry cinnamon tahini pastry strong cinnamon which is the style of pastry very traditionally cyprus and alongside this michalis also serves his own variation of tahini pisses which he wants to show me i wonder which one tastes better his or his mums so it's the old style yeah slightly new texture first we mix the filling of sugar cinnamon and tahini tahini flavor is like i suppose you get some sesame seeds and a nut brittle and blitz that down so the addition of sugar makes it a little bit sweeter and cinnamon gives it a little bit of an edge as well you end up with that it's okay you have to ask with a thumbs up from the boss the mixture is spread over the thin phyllo pastry cigars again yes slowly slowly [Music] now another secret i'm looking for something crunchy yeah now i'm going to put sugar and cinnamon on top of this on top of the sugar michaelis's twist is to add a crunchy layer of extra sugar and next the long thin dough is carefully rolled cut and placed in a tin just laying out sausages a bit like baklava when you put it all in a tray no there's nothing over it's ready for the oven after an hour in the oven the tahini pitters are crisp and golden and ready to be doused in syrup beautiful strong colour as well isn't it when you're putting syrup in a cake in a bread or anything like this you have to put it in when it's warm because it soaks in when it solidifies it creates a skin and you can't go through it's a lot of serum now the killer question is you make the old one and the new one which one sells best both are celebrities one of these will sell better is it yours or your mother's yeah of course my mom they can't be exactly the same because this is more sweet there you have it right there is modern cypress old with new same flavors slightly different texture but it works that's delicious bravo next i show you how to bake my version of a separate classic i think that's a nice looking cake and i discover phyllo pastry be made in an extraordinary way i love watching an artist at work doing this sort of thing i'm taking you back to the island i once called home cyprus right there is modern cyprus i lived here for six years in the 90s and i'm loving rediscovering the island's flavors but all the texture of the cheese has all melted gorgeously and i do rather like the laid-back attitude here in the capital nicosia now what we've got here is a very classic cypriot scene you have men sitting down playing backgammon most of the men that sit down here normally are 50 plus so i just about squeeze into that bracket where i could sit down join them with my white beard i could probably blend in quite well one thing cypriots love is a biscuit with their coffee i've ordered a metrios classic you see it all over cyprus thick strong and acquired taste it's not like an espresso much much stronger than that now obviously i've got my greek coffee but i've also got a selection of biscuits here as well now this one we've seen before bit like a pretzel but again coated in sesame seeds you see sesame seed everywhere in cypriot cooking that's quite nice that that's quite moorish i'd have that with cheese not necessarily a coffee now these things my goodness they've still got me own teeth i might dunk these actually see when i grew up by digestive chocolate digestive hobnobs which are the marines of the dunkin world these things they're more like sas i mean these things you can probably dunk them sitting there all day for 24 hours lift them out and they'll still be holding their own and taste that sweetness on the outside that's actually very nice if i'm honest the cypriot's love of dried biscuits was always a little bit of a mystery to me i've always been more of a cake fan myself luckily there's a great little cake shop just round the corner now we know there's a strong greek influence involved with all cypriot baking but if we're going to look for the greek influence this is mr greek and philo is his middle name [Music] theo trained in mainland greece before opening his bakery here right where the city is divided he's producing authentic greek cakes which the locals can't get enough of hello theo hello paul now i've heard theo makes his pastry like no one else on the island and he's renowned for his signature phyllo pie we put a little bit powdered sugar yeah and of course cinnamon so what is in this then what's that what's inside is uh grease milk sugar and a little bit vanilla that is delicious with the cream inside with the pastry again that hint of cinnamon right i've got to see how you make this filo then come on then let's go that's delicious theo has offered to show me his unique filo stretching technique and it's something i've never seen before this is the the pastry now what's in this just smell water salt flour and a little bit butter what do you see here it's all even oil so this is in olive oil yes that's interesting that's different because i would use clarified butter that is slightly different theo's technique is impressive this one piece will make 52 layers [Music] wow how much of a stretch you're getting on that is incredible you so you have to do this i teach for my family my grandfather and my father my father to me and i hope i make the same with my son just fz traveled is your son my son is two and a half yeah i was a bit young really i have to wait i'm astounded this doe work is extraordinary [Music] how do you know when it's thin enough you can see your finger that's incredible look how thin that is i love watching an artist at work doing this sort of thing it's a thing of beauty it's like art when you see that getting thrown around it's taking decades to learn how to do it properly and before you ask no i'm not going to give it a go and end up wearing it like a hat now for the delicious filling theo mixes milk sugar oil corn flour eggs and vanilla essence to make a custard while theo's in there finishing off he said come and look around the back this is fascinating down here theo's bakery backs onto the actual divide that splits the city in two now this is the buffer zone the buffer zone is a deserted area running through the city whole streets were cleared and sealed off to create a physical space between the fighting turks and greeks this place hasn't been touched for 40 plus years it's just been derelict these were people's businesses down there circus cypriots were in there greek cypriots were in there it's just it's crazy [Music] back inside theo is dividing the filo into sections so this is the custard yes he then folds into 52 super thin layers that is incredible so that whole piece that you stretched out on the whole table just makes work you make just only six portions then it's baked for 45 minutes the production of the filo pastry was most people nowadays would just go out and buy the stuff to actually produce it and have that skill which has taken over 35 years for him to master is phenomenal and the flavor that he attains in those cakes and the pie specifically with that filo is unbelievable there you have it it's as simple as that yeah right my friend athena has invited me round to her house for tea and cake nice pad she's baking me something called somali cake is a moist syrup cake made with semolina and yogurt and athena's just taken one out the oven oh it's warm still yes still warm yeah is this been passed down to you this recipe this recipe yes i mean my grandmother obviously used to make it do you think it's important to keep these recipes alive of course these recipes are just so dear to me it's all our history and all our influence and all our culture that comes out in our sweets and baking i totally agree so are you ready for some chamomile yes please right i get the syrup that you put on the top it's very sweet and it is quite coarse as well because of the semolina in there it opens the structure up and makes it melt in your mouth it doesn't bind together like um like a traditional cakewood that's really nice well i'm glad you like it now i want to do my version don't have a go at it and say no that's rubbish i will try my best i'm very curious to see how you can work around the chameleon cake inspired by athena's grandmother's recipe i want to show you how to make a version with slightly different flavors [Music] this is so simple and great to bake with the kids now to start with i'm going to get my semolina together and what i'm going to add is some yogurt and this is greek yogurt but i'm going to slacken this down a little bit i like to use yogurt because i think it just gives it that wonderful moist texture yeah you are absolutely right then in goes caster sugar and vegetable oil it may look like it's curdled but don't panic next add baking powder for that essential rise two eggs i'm gonna crack straight in as well one two and then some mastica the flavor of mastica is a hint of pine aniseed and cumin and my twist is to add orange which grows everywhere in cyprus and i'm actually gonna put a bit of coarse in there i like to see it as well you're looking for that drop consistency it does drop off the spoon or you're using it around i wouldn't have done that because it's usually in either square or rectangular so that'll be interesting to see and now for the syrup add the juice of an orange to sugar and water bring it up to the boil and simmer it down just to reduce that water down we'll end up with a lovely syrup to go on top of the cake right i have my syrup i have my cake now i need an oven let's go the somali cake takes around 40 minutes to bake okay here's my cake all right so what i'm going to do is cut this into portions i've cut a few cakes in my time i'll tell you now for my orange infused syrup the orange smells nice it should do now that just dries down it's going to soak all the semolina which is going to be sitting inside that cake and then pistachios again these are very separate all over the top i think that's a nice looking cake i'm gonna see if i can release oh i think i've got it we've got it wonderful there you go thank you no wow you can be as honest as you like remember i'm in competition with athena's grandmother's recipe here it's the twist it's a twist it's a twist on on what you want you're not convincing me there no it's lovely it's lovely i like the idea of making into a round cake and cutting it into wedges yeah i'm definitely a winner definitely a winner now we've made the cake we need one more thing with it and what's that germany tea tea yeah i might do actually yes that's good yes a cup of tea with a cake you can't go wrong coming up i'm going to show you one of my favorite breads that's been made in the same small village for decades this is bread making in its purest form and i rediscovered my much-loved cypriot late night snack the smell is killing me i'm back in cyprus the place i consider my second home that's delicious and i want to show you the island that i love and the places the tourists don't see this is fascinating down here next i'm heading west out of the capital negocia to a traditional roadside shop that sells one of my favorite bakes now you can't come to cyprus without checking out cypriot village bread it is incredible and very very different i discovered this rustic bread when i lived here and apparently each village has its own ancient recipe [Music] there it is quite a solid life but wait till you see this structure very different to conventional bread it's a bit more cake-like than bread like you can smell a little bit of the sourdough in there heavy crust stone baked see how i thick that is it's got a lovely chew to it the reason why this one's special is made by a lady just around the corner but they also grow the grain they get the grain milled so it's all about providence cypriot village bread made in a very small area and so i want to meet the family behind the bread just around the corner savas and his mother have their own fields oven and shop everything is right on the doorstep including the mill which is run by another family in the village this family's been doing that for the last 300 years it goes back generations it is andreas and his wife yes and this is their house their home and their mill absolutely and their museum it's like stepping back 300 years but all the machines are there all the kits there the grain will be stone ground in a machine which has been milling flour for 60 years the speed of the grain hitting the stones inside determines how fine the flour is now there's two types of flour really the stone ground and non-stone ground a lot the modern wheat now is used steel to actually mill the flour stone ground creates a very different flour it heats it up now this flour is warm to touch and that warmth is almost gives it a caramel flavor so when you see a stone ground wholemeal that tends to have more flavor than a conventional wholemeal this is as rustic as it gets and how much i actually charged four euros for it four euros four euros that's a bargain [Music] now savas has taken me to his house where no surprise his mum is in charge she's been baking bread in the same oven since she was a child marula and the family make 50 loaves of authentic village bread a day which they sell in their own shop your recipe is farina maya she's located the local flower the yellow flower that goes in there and sometimes you use a fuscari which is the brand on the outside as well again that gives it very rank color but then you have a little bit of yeast in there and then sourdough to rise these to give it the flavor this particular style of bread actually started in egypt around 29 000 bc so it's now four and a half thousand years old and we're talking about egypt which is 100 miles from here nautical miles straight across you can see where the movement of bread making has come always put your big lows in which you're going to be in longer right at the back and then start building your little ones to the front that's the only key with an oven like this can i try yes for you yes you see the halloumi and the mint you can smell the mince [Music] that is very very good you have a little tanga sour really crispy beautiful sesame seeds then the halloumi and the mint together and the whole thing is delicious coming here from england in my late 20s and discovering rustic bread like this blew my mind and changed my perception of baking forever this is how we made bread four and a half thousand years ago absolutely nothing has changed the technique even the milling process this is bread making in its purest form [Music] back in the capital it's nightfall and one thing i've noticed about nicosia it's now a 24-hour city the baking culture is evolved to keep the locals fed every hour of the day and there's one bread that's a staple for every cypriot pitta athena's kindly let me back in our kitchen hello athena for a spot of late night baking no decent meal in cyprus is worth its salt unless you've got one of these fellas and you'll find them everywhere these are the pita breads now this one is quite thick this is used for sulagi my favorite snack cut it over fill it with chicken or pork these things are delicious the weird thing is though no cyprian makes their own pitter they all buy in for one of the handful of pizza factories on the island this bakery produces a whopping 10 000 pizzas a day and it's double that on a saturday but there's no reason why you can't make one yourself at home it's so easy all you need is a standard white dough rest it leave it for about two three hours it'll grow and then deflate smells quite beary but that's perfect for a pitter get your piece of dough flour or farina as i call here so you coat your dough in the flour and then just roll it out nice and thin as if you're making a pizza base try and keep the basic shape so like an oval in the oven i have a tray and i put that tray in about half an hour ago set your oven as high as possible open up the door a little bit of flour in there get your bitter dough drop it on there and what happens in the oven is gravity holds the base and then the top half pulls away the yeast has been forced to grow which creates steam inside a pocket and it grows grows grows and it'll look like a rugby ball when it's at the rugby ball height that's when you want to bring it out there you have it it's got a slight color on the top and it's dry either it's dry just the smell of pita bread gets me thinking a warm thing too laggy at home kebabs are often seen as a drunken mistake here cypriots will eat them at least twice a week for me it's more like once a day now sulagi is basically pita bread with pork inside it with lettuce tomatoes a little bit of onion it's absolutely delicious and the pita bread is to die for now this is one of the best places in the cassia honestly i've been waiting for this all day i skipped breakfast i had a little bit of lunch and i can smell the pork now this place is buzzing with orders flying in and out what i love about sulagi is the combinations of the simple fresh local ingredients and of course the best pita bread how long we were left five minutes i can't wait five minutes the smell is just killing me it's believed that the amorites or the bedouins could be the inventors of the pitta and both the farming and the desert communities created the pitta to carry food in actually not much has changed really [Music] you unveil this magic the whole thing is about the pitta it's still soft a little bit crispy on the outside inside you see all the cabbage inside there there's no polite way of eating it it's a massive sandwich and it's good for you it just takes me back you know [Music] i always fancy something sweet after sulagi and down the road there's just the thing did you start making my family start since 1965. mrs karayaki and her husband work from three in the afternoon to 10 30 at night making donuts like balls called luca millions of them let me come around hang on let me come around what are the ingredients farina and water you must put some in secret inside it later candy tv ants okay i show you how i made it all right little secrets oh your little minks okay okay mrs karaki's family has been making luka madders for generations so it's no wonder she's working at such a pace i'm just looking at the speed the speed that you're doing that out it's just ridiculously quick is this your husband yes my husband is still training after 30 years another strong woman in charge there's not much hope for me i've made thousands of donuts but never quite like this i know this is all going to go pearson she's going to shout at me oh that's tight okay it's enough it's good i'm always up for learning a new technique but this could get messy you push it take the path through with two fingers and push it oh sorry okay so it's just a two it's easy it's easy oh yeah it's so difficult things push i can't okay a little bit come out it must be an easy way than that had it now it won't come through then oh that's just ridiculous [Laughter] it's trying to master it for the first time i reckon another day and i'll be up to speed so these are your fresh ones here and these have got the syrup they have can i try one yes once fried the lucamattas are covered in rose water syrup and cinnamon honestly these taste amazing it's a bit like a fritter bit like a donut it's just juicy that's the best fun i've ever had i've been absolutely terrible at doing something cool luca madis actually looks simple enough and i've made loads of donuts but that is just ridiculously difficult coming up it's time to leave nicosia and head back to my old hometown of pathos as my friends there have organised a reunion party just for me it takes me back it's really quite weird and they've asked me to make a bread i was famous for thank you very much for coming guys i'm back in cyprus where i once lived showing you the traditional bakes and flavors that are close to my heart i love the place and it feels a lot like coming home for me it's a very special place for me i moved from the world in the 90s to live and work here my mum said to me which is hilarious she goes do you know what son i'll give you six months because she didn't want me to go nearly six years later i was still here this is my old stomping ground paphos is totally different from the capital nicosia this is where the tourists flocked to soak up the sun and where i spent a lot of my time i come back sometimes twice a year back to cyprus and i've always come to pafos double looks it was changed they don't really build up they build out but the old town still remains the same there's one place in paphos that hasn't changed for years and holds great memories for me it's the local church this is a world unesco site it's ancient you have mosaics here this is one of the oldest christian churches in the world but besides that it's actually where i got married alex and i met here when she was a scuba diving instructor i had a good party afterwards to tell you that much and the rest as they say is history to commemorate my return to cyprus my friends at the annabelle hotel where i used to work are throwing a reunion party for me they've asked me to bake a bread that i was once famous for i can't wait to get back in the kitchen [Music] i used to come here at night when i was really hungry just to see what was left after service yeah come here we could take it yeah look at that i'll own it really quickly see all those little puddings in there oh yeah oh yeah this has changed slightly this used to be all open plan this is where i worked [Music] hey there mate doros is the hotel's head baker but i trained him he knew cypriot baking but european style he had to pick up these are nice they're lovely them you sure need for them yeah one strand plait yeah it's good it's impossible for me to be in this kitchen without doing some baking myself right ready for action it's weird wearing whites and being in the annabelle kitchen but i've got something to show you it's amazing this i wrote a couple of recipes in for my baker here years ago look at this september 1997. it's bizarre looking at it it's all here wow out on the terrace friends have gathered for the reunion dinner they've asked me to bake an olive bread i created back in 1997 which they say they still serve at the hotel today and just like old times doris is helping me out now i've decided to keep it very much separate very traditional bread as well actually i'm going to make an olive onion and coriander bread yes the old timer like the old times yeah proper village stuff okay in the bowl i've got strong white flour into which i'm going to add some salt to one side some fast action yeast to the other we always use this didn't we fast yeah because the fresh one is not able to stay for a long it's so hot in there it literally just lasts about five minutes and it goes off next add olive oil and water begin to mix this around more thank you so we end up with a piece of dough like that which i'm just basically just bringing together very very loosely and i'm just going to pop that on the bench drizzle olive oil on the bench then start working the dough you're just building up the gluten in it i mean to be honest when we were here we never used to do this it was all done by machine yeah a lot of bakers teach people how to do it like this really you don't do 15 kilos of flour by hand i'm gonna pop this back in a bowl now i'm gonna add the black olives put them straight in the next thing you add is onion in goes chopped coriander and then mixed together now what i'm going to do now is take this out it should be a clean bowl around somewhere thank you very much doris welcome paul put your dough into the bowl and then leave it alone you need to leave that to rise for a good hour hour and a half the longer time it proves the more flavor of bread we'll have in it thank you very much there you have it a wobbly jelly that's been resting for two hours now you need a scraper there's a president from newport that's my old scraper yeah it's yours now it's mine okay i have my scraper we're going to get a little dust and a flower on there divide this dough into seven pieces okay you get your dough flatten it down and then we're gonna roll each piece out the best way to do it is start in the middle and then just gently open it up and let me start to line them all up six seven if you get some flour on there and you divide it up so you put three one side and four the other but you always start with the most number outside in outside in outside in and you do this all the way down so then you open it up again and you start again four going in one two and there you have a beautiful plait running all the way down now let the bread proof for one to two hours before baking for 35 minutes this is a proper tear and sheer loaf that is how the bread should be nice and golden brown and it will taste absolutely divine cheers [Applause] [Music] the best way to end my time in cyprus is with my old friends and my bread is the perfect table centerpiece right there is your bread i hope you enjoy it guys tuck in if you want to tear the bread and pass it around it's entirely up to you honestly if you don't like olives put it in bread and you'll enjoy it the thing is for me when i first came to cyprus and i haven't said this to anybody yet i didn't like olives but actually now i like it and bread it works thank you very much for coming guys rediscovering cyprus has been a pure joy for me i think the cypriot people always make me happy what they produce is unique to this island and i think it should be celebrated if you're into baking and you're traveling to cyprus check out these old bakeries you may not understand the letters i didn't when i first came here but go in there they're friendly and try them i promise you you will love it

Channel: Tonic

Views: 321,841

Keywords: Paul Hollywood, paul hollywood's city bakes, city bakes, city bakes full episodes, city bakes paul hollywood, full episodes, season 2, tonic, tonic channel, best of, best of city bakes, city bakes best moments, paul hollywood best moments, city bakes compilation, city bakes paul, paul city bakes, cyprus, nicosia, what to eat in cyprus, cypriot pastry recipes, cyprus pastries, what to eat in nicosia, what to do in cyprus

Id: nr7Oe6YfrdU

Length: 46min 3sec (2763 seconds)

Published: Sat Sep 05 2020