Cheesy Garlic Pull-Apart Bread

 

INGREDIENTS:

 For the bread 

1.5 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 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 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 pre heated 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.