Prep: 15 mins – Rise 1.5 hr - Cook: 15 mins = Total: 2hr

An easy and perfect combination for the Madras curry.

Hints and Tricks – For proving, use a large, clean plastic bag,  placing the tray of dough in the bag, and close. Leave in a warm place.

Ingredients:

The dough

·         2 tsp (7g) instant yeast

·         320 g strong white bread flour, plus extra for dusting

·         1 tsp sugar (caster or superfine)

·         ½ tsp baking powder

·         1 tsp salt

·         1tbsp black onion seeds

·         120 ml warm water

·         150 ml natural yogurt(or vegan alternative)

·         30 g melted unsalted butter(or vegan alternative)

Garlic & coriander butter

·         75 g nearly melted salted butter (or vegan alternative)

·         2 garlic cloves minced garlic

·         3 tsp fresh coriander leaf (keep 1 tsp back for garnish)

Directions:

Mix together all the dry ingredients for the dough in a mixing bowl or stand mixer bowl. Blend in the water, yoghurt and butter, needing until the dough does not crack when stretched. Divide the dough in to 75gm balls, dust a tray and allow to prove for ½ hours.

Meanwhile, combine all the ingredients for the garlic butter and set aside.

Once the dough has doubled in size, heat an oven to 220oc leaving a baking tray inside, roll the dough out over a dusted board to 3mm thickness - try and get a teer drop shape.

Bake in the oven until they start to go dark brown and puff up, then turn once until browned again.

Remove from the oven and carefully burst the large pocket of air – be mindful of the very hot steam release.

Smother with the butter mix and serve, garnishing with fresh coriander