INGREDIENTS (BREAD) DOUGH
625ml cake flour.
5ml salt.
6ml instant dry yeast.
5ml honey.
180ml lukewarm water.
15ml melted butter OR margarine.
olive oil for brushing.
INGREDIENTS FILLING
30ml butter OR margarine.
1 medium onion, finely chopped.
2 cloves garlic, crushed.
5ml chopped, fresh root ginger.
10ml ground coriander.
30ml chopped fresh coriander.
METHOD BREAD
Preheat oven to 200°C.
In a mixing bowl sift together the flour and salt.
Add the yeast and mix thoroughly.
In a jug mix the honey, lukewarm water and melted butter together.
Add to the flour mixture.
Mix to form a soft dough.
Lightly flour a surface.
Turn dough out onto surface.
Knead for about 5-10 minutes, or until smooth and elastic.
Lightly oil a large bowl.
Place dough into bowl, cover and leave to rise in a warm place for about 25 minutes, or until almost doubled in size.
METHOD FILLING
In a small frying pan melt the butter.
Add the onion, garlic and ginger.
Sauté for a few minutes until soft.
Add ground coriander and fry for another minute.
Add fresh coriander.
Remove from heat and leave to cool while dough rises.
Lightly four a surface.
Take dough and divide into 4 pieces.
Roll out each piece of dough to a round of about 20cm in diameter.
Divide the filling between the rounds, spreading over one half of each round.
Fold dough over and carefully reshape, pressing edges together to seal.
Roll out again to form flat ovals about 20cm in length.
Place on a well floured baking tray.
Cover loosely and leave to rise for 15 minutes.
Bake in oven for about 12 minutes, until golden brown.
Remove from oven.
Brush lightly with olive oil and serve.
Variation: Cooked mice meat can be used for the filling.
