For Bun: Plain flour/maida 1 & 1/2 cup, Yeast (Active dry) 3/4 tblsp, Water 1/2 cup(add if more is needed), Salt 3/4 tsp, Sugar 1 tblsp, Olive oil 1 tblsp
For the garlic spread: Garlic chopped very fine 3-5 flakes, Butter softened 2 tblsps, Chopped coriander leaves 1 tblsp
Method: Warm the water(not very hot,just luke warm) and add the yeast,sugar and salt in it and mix well. After a minute mix again to make sure the yeast gets properly dissolved. The yeast dissolved will be like a frothy mixture. If you keep it aside for 5 minutes, it will raise. This is called proofing the yeast. This is a must if active dry yeast is used. Take the flour in a big bowl and make a dent in the centre and add the mixed yeast water. Knead the dough with olive oil to smooth and pliable(add 1 or 2 tablespoons of water if water is needed,the dough should not be too stiff and dry,it should be soft,smooth and pliable). Keep covered the bowl with either a clean wet towel or a cling wrap(wrap the bowl to cover it,not the dough). After an hour,the dough should have raised double in volume. Again knead it little to make it smooth. Divide into 6 equal balls and arrange it with enough gaps in a lined baking tray.Make a small slit on top using a knife to fill the garlic spread. (not very deep,more on top). Keep it aside in warm place for 45 minutes to make the balls double in size. Mean while make ready the spread,by mixing the butter,garlic and coriander.Pre heat the oven for 180°C and apparently fill the spread in the slit we made in the dough balls.(I have used less,you can use more garlic spread). Bake for 20-25 minutes or till you get a golden coloured buns.Just cook for needed,over baking makes it harder.
Recipe by RAK’s Kitchen