Cheesy Garlic Pull-Apart Bread



 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


  • 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
  • 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 
  • 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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