1kg cake flour
10g instant yeast
30 ml salt
550ml ml Stella Artois
300ml thick plain yoghurt
125g butter, melted
3 - 4 garlic cloves, grated
Fresh coriander, chopped
Preheat the oven to 180°C.
Mix together cake flour, instant yeast, salt and sugar.
Mix together the beer and yoghurt.
Add the dry ingredients to a mixer, then add the beer and yoghurt mix to it. Mix it with the K-blade to create a soft dough.
Add the dough hook attachment and knead the dough for 10 – 15 minutes.
Place dough in a lightly greased bowl, cover and let it proof for 30 minutes.
After 30 minutes knock down the dough and roll it out into a 3 mm square. Shape at least 10 – 12 squares.
Place on a prepared baking tray, having coated it with cooking spray.
Place in the oven and bake until golden brown and cooked through.
Mix the butter, garlic and coriander together and brush the bread as removed from the oven.
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