For chef Cindy Bunt, flour and water represent a world of opportunity.

"It's like having multiple doors in front of you and wondering which country you'll visit tonight, without leaving your country," Cindy says.

Depending on the way you mix the dough and cook it, simple bread ingredients can become a mix of textures and flavours in a matter of minutes.

"There is a method to it, and reasons why you do something a certain way," she says.

"[But] they're all pretty quick."

Cindy finds herself coming back to these recipes on a regular basis, because they can feed a crowd cheaply. 

This recipe for bao buns is a slightly enriched bread dough.

"So it's got a bit of milk in it, and a little bit more sugar than you'd normally use. And instead of cooking it in an oven, you actually steam it," Cindy says.

"This is the epitome of comfort food as far as I'm concerned."

When it comes to steaming, your everyday veggie steamer will do the trick. Although if you have a pretty bamboo steamer, definitely use it.

Cindy likes to fill her soft dough pockets with a crispy chicken and tangy slaw.

"We're always looking for something crunchy, something soft, something sweet, something sour, something a little spicy," Cindy says.

"I like to slice up chicken thighs and put them in a bowl with some cauliflower, soy sauce, garlic, ginger, and a little bit of brown sugar. And then deep fry it."

For a dessert version, pack the buns with a part-cooked apple pie filling of apple pieces, cinnamon and brown sugar.

These buns can be frozen and defrosted. Reheat in the oven in a dish with a splash of water, cover with foil. Microwaving also works.

This garlic naan is the perfect accompaniment to any curry. They're delicious on their own too.

This dough also makes a great pizza base. Cut up and bake any naan leftovers in the oven for tortilla chip-like crackers.

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