Farm-based, classically trained chef Adrienne Southey melds Middle Eastern and Eastern Karoo cooking.
Chef Adrienne combines her love of Middle Eastern and North African flavours with Karoo farm cooking to create this kisra bread recipe. Serve it with a healthy portion of Adrienne’s Moroccan lamb tagine.
- 15ml (1 tbsp) whole aniseed, dry roasted and lightly crushed
- 450g (3 cups) white bread flour
- 150g (1 cup) wholewheat flour
- 10g instant yeast
- 5ml (1 tsp) sugar
- 5ml (1 tsp) salt
- 350ml warm milk and water, mixed
- 10ml (2 tsp) olive oil for coating
- Sprinkle the yeast, sugar, salt and aniseed into the flours, mixing well.
- Make a well in the centre and pour in the milk mixture. Stir with a fork to combine, then knead for about ten minutes until smooth and elastic. Rest for 15 minutes.
- Form the dough into a ball and place onto a baking sheet dusted with flour. Flatten into a disc about 3cm thick and coat with oil. Cover with clingfilm and allow to rise for one hour.
- Remove clingfilm and bake at 200℃ for ten minutes, then reduce temperature to 150℃ and bake for 35 minutes. Cool slightly before slicing into wedges.
Chef Adrienne Southey runs her own restaurant on Hillston Farm in the heart of the Karoo. Read her Country Chef interview with Julienne du Toit here.
+27 (0) 49 842 1627; +27 (0) 82 322 4403; [email protected]
Photography Chris Marais
Recipes supplied and approved by chefs.