Strong white bread flour -475g
Fast-action dried yeast -1 ¼ teaspoon
Sunflower oil - 2 tablespoon
Caster sugar -1teaspoon
Dried chillies -2
Cumin seeds -2 teaspoon
Fennel seeds - 2 teaspoon
Coriander seeds - 1tablespoon
Water - 275ml
Salt to taste - 1teaspoon
Milk - 2 tablespoon,to glaze
Crush the dried chillies,cumin,coriander and fennel seeds in a mixer. Reserve 1teaspoon for sprinkling. Put the ingredients in the bowl along the crushed spices.
Mix the flour with water into a dough, and then turn the dough out on to a floured surface and knead at least 10 mints.Cut it into 12 equal pieces.Roll each piece into a rope about 12 inches long.Roll each rope into a spiral shape and place on greased baking sheets,spacing them well apart.Cover loosely with oiled cling film and leave to rise in a warm place for 25-30 mints or until almost doubled in size.
Once it is done, brush the milk over the dough. Sprinkle with the reserved crushed spices,following the pattern of the spirals.
Bake in a preheated oven, 220 degrees for 8-10 mints until golden and the bases sound hollow when tapped. Transfer to a wire rack to cool.