Combine flour, salt, sugar and yeast in a large bowl. Add egg, olive oil and water to make a smooth dough. Knead for 5 to 10 minutes until smooth and elastic. Place the dough in a clean and oiled bowl, cover it and leave it in a warm place to rise for about 1 to 2 hour or until doubled in size.
for the Stuffing:
Heat the oil in a pan; add ginger garlic paste and onion. Saute until the onion turns slightly brown in colour.
Add the meat and spice powders, stir well, cover the pan and cook until the meat is cooked and all the water is absorbed.
Now take the risen dough, knock the air back. Roll it out into a rectangle of 50/40 cm. Cut the dough in half lengthways. Spread the filling on each piece of the dough. Roll each piece of dough like a Swiss roll.
Place two pieces next to each other and twist them together. Brush the ends of the dough with water. Loop the dough and place it inside a greased 23 cm spring form cake tin. Cover the dough with cling film and leave it in a warm place for 30 to 40 minutes or until puffed up.
Preheat the oven to 200 degree Celsius. Sprinkle some sesame seeds and silvered almonds on top of the bread.
Baking it in the preheated oven for 30 to 40 minutes or until gold on top. Leave to cool slightly, and then transfer to a wire rack to cool.
Serve the bread with hummus and salad.
Recipe courtesy: Taste of Pearl City
Bawarchi of the Week
This enthusiastic blogger aims to promote traditional dishes from Jharkhand, with her rich culinary expertise.