Ingredients:
(A)
1 tbs water
½ tbs yeast
1 tbs sugar
(B)
1.5 cups all purpose flour
½ cup warm water
1 tsp salt
1 tbs olive oil
1 tbs more water if needed. ADD LAST.
(C)
6 tbs salted butter
2 tbs minced garlic
2 tbs minced coriander leaves
Little olive oil
Method:
Mix ingredients in (A) and let it proof for 10 minutes.
Mix all the ingredients in (B) into a bowl.
Add in the proofed yeast, into (B) and mix till you get a smooth,
slightly sticky dough. Add oil to your fingertips and knead until the dough springs back.
Wrap in cling film and allow to double, by keeping in a warm place.
Mix all the ingredients in (C) for the garlic spread.
Grease a baking pan with olive oil.
Knock down the air in the dough and divide the dough into two equal parts.
Transfer one portion of the dough to a floured surface and roll gently,
into a rough rectangle of ½ inch thickness. Apply little flour if sticky.
Spread about 2 tbs of garlic spread on one side.
Roll from one end gently and firmly.
Cut into 4 equal parts. Now place the rolls with cut side up in the greased pan.
Allow to rise for about 20 minutes.
Do the same for the other portion.
Preheat oven to 180 degrees C. Bake for about 30 minutes or until the top
is golden brown. Serve fresh and hot.
NOTE: The amount of water depands on the flour.
Use your judgement to get a slightly sticky dough, that behaves when you
apply oil.
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