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Strong white bread flour -475g
Fast-action dried yeast -1 1/4 tsp
Sunflower oil – 2 tbsp
Caster sugar -1tsp
Dried chillies -2
Cumin seeds -2 tsp
Fennel seeds – 2 tsp
Coriander seeds – 1tbsp
Water – 275ml
Salt to taste – 1tsp
Milk – 2 tbsp,to glaze
Crush the dried chillies,cumin,coriander and fennel seeds in a mixer. Reserve 1tsp 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.