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Stage 1: Making a Well Pile the flour on to a clean surface and make a large well in the center.
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Pour half the water into the well, then add your yeast, sugar and salt and stir with a fork.
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Stage 2: Getting It Together Slowly, but confidently, bring in the flour from the inside of the well.
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(You do not want to break the walls of the well, or the water will go everywhere).
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Continue to bring the flour into the center until you get a stodgy, porridge-y consistency, then add the remaining water.
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Continue to mix until it's stodgy again, then you can be more aggressive, bringing in all the flour, making the mix less sticky.
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Flour your hands and pat and push the dough together with all the remaining flour.
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(Certain flours need a little more or less water, so feel free to adjust).
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Stage 3: Kneading!
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This is where you get stuck in.
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With a bit of elbow grease, simply push, fold, slap, and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough.
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Stage 4: First Proof Flour the top of your dough.
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Put it in a bowl, cover with plastic wrap, and allow it to proof in a warm, moist, draught-free place until doubled in size, about half an hour.
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This proof will improve the flavor and texture of your dough, and it's always exciting to know that the old yeast has kicked into action.
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Preheat the oven to 350 degrees F (180 degrees C/gas 4).
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Chop and mix all the ingredients for the filling and season well.
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Divide the dough into 8 pieces.
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Roll into balls, using flour for dusting.
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Then roll into little frisbee shapes just over 1/4-inch (0.5 centimeter) thick.
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Place a good spoonful of your filling into the middle of each, brush the edges with a little water, then fold the rounds in half, pushing their edges to seal.
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Some people prefer to use a fork to do this but I just pinch them with my fingers.
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Dust with flour, do the same with all the others and move to a flour-dusted baking tray.
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Allow to sit for 5 minutes, then score the top of the bread to allow your filling to bubble over when cooking.
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Bake in your preheated oven for 20 minutes, until golden and scrumptious-looking, and allow to cool.
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Always good for picnics or as portable food.
