Ingredients

• 3 Garlic Cloves
• 15g Cilantro
• 250g Water
• 100g Natural Yogurt
• 7g Dried Yeast
• 500g Bread Flour
• 1 ½ teaspoons Salt
• ½ teaspoon Ground Coriander
• 100g Butter
• 1 pinch Salt & Pepper

Tools

• Oven
• Parchment paper
• Cooking Chef XL
• Baking tray - large
• Cooking chef xl bowl
• Lightly floured surface

Method

1. Line a clean baking tray with parchment paper
2. Attach the Dough Tool
3. Add water, natural yogurt and dried yeast to the Cooking Chef XL Bowl
4. Lift the Cooking Chef head and fit the heat shield
5. Mix with splashguard fitted - 1 min, 30°C, Speed Min
6. Heat with splashguard fitted - 5 min, 30°C
7. Then add bread flour, salt, garlic clove and ground coriander to the Cooking Chef XL Bowl
8. Knead with splashguard fitted - 10 min, Speed 1
9. Remove the dough from the machine
10. Lightly oil the bowl and place dough back inside
11. Remove the Dough Tool
12. Prove with splashguard fitted - 1 hr, 30°C, Speed OFF
13. Transfer dough to lightly floured surface
14. Turn the dough over and cut into 4 balls
15. Carefully flatten the dough with your wrist
16. Pull the edges of the dough into the centre
17. Use a rolling pin to roll out each ball until they no longer spring back - about 30cm long
18. Transfer dough to baking tray
19. Cover with oiled cling film
20. Prove - 30 min
21. Pre-heat oven - approx 1 min, 230°C
22. Clean Cooking Chef bowl
23. Attach the Creaming Beater
24. Add butter, garlic clove, cilantro and salt & pepper to the Cooking Chef XL Bowl
25. Cook with splashguard fitted until melted - 1 min, 60°C, Stir 1
26. Transfer butter to baking tray
27. Bake until golden brown - 10 min, 230°C
28. Remove from oven and let cool
29. Serve

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