Ingredients
For the bread:
1 1/2 cups all-purpose flour/maida
1/2 cup lukewarm water
2 tbsp milk (vegan can substitute with coconut milk)
1/2 tbsp active dry yeast
1 tsp salt
1 tbsp sugar
For the filling:
4-5 tsp unsalted butter
5 tbsp grated cheese
2 tbsp finely grated garlic
A hand full of chopped coriander leaves
1 tbsp red chilli flakes
1/2 tsp salt
1/2 tbsp milk for brushing
Procedure
Firstly activate the yeast in a bowl by dissolving it in lukewarm water and sugar. If you are using instant yeast skip this step.
Cover the bowl with a lid and set it aside for 10 minutes. Once the yeast is proofed (it turns foamy and rises up), add flour, salt, and milk. knead well until smooth.
Roll into a tight ball, cover bowl with cling wrap or a wet towel, and let it rise in a warm spot for one hour or until doubled in size
Filling and rolling the dough:
Mix softened butter, salt, garlic, red chilli flakes, and chopped coriander leaves. Set aside.
Grease an eight-inch round tin with oil or butter. Set aside
After one hour open the cling film cover and sprinkle little flour on the flour
Start folding the flour just using fingertips ( no need to knead, just fold it)
Dust work table with flour before you put the dough
Flatten the dough by hand and divide it into 12 parts and shape it into balls
Flatten the ball with fingers and spread one tsp garlic butter on the dough, put some grated cheese
Fold into a half-moon then gather corners creating a flower petal
Arrange these on the greased baking tin, cover with a cling wrap or wet towel for 30 mins
30 minutes later the dough has risen, brush it with milk in preheated oven
Baking:
Bake the rolls for 30 minutes until the tops are golden brown
Cool slightly on a wire rack, then turn out of the pan. Serve warm.
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