By popular demand, a step-by-step posting on the art of making "perfect" Greek bread.The batter, mixed and rising in a warm place to double its original size.
Meanwhile the pans are greased and sprinkled with sesame seeds.
Then the dough is cut into eighths, kneaded thoroughly and formed into round balls.
These are placed evenly spaced onto the pans and then "painted" with an egg white wash.
The final stage before the oven - generously sprinkled with sesame seeds and snipped in the classic pattern with kitchen scissors. Then they are set out to rise a second time to double their size.
Ready to pop into the pre-heated oven.
The first few minutes in the oven they rise to their optimal size.
Now we just need to keep a watchful eye so they bake evenly.The smell begins to fill the house.
Set out to cool briefly.
Looking good enough to eat!
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