taken from Divya's Cookbook
Ingredients
Flour/maida - 1 1/2 cups
Warm water - 1/2 cup
Yeast - 1/2 tbsp
Salt - 1/2 tsp
Sugar - 1 tbsp
Olive oil - 2 tbsp
For the garlic spread
Salted butter, at room temperature - 25 gms
Garlic - 2-3 cloves,grated
Chopped coriander leaves - 2 tbsp
Method
Mix together warm water,sugar and yeast in a bowl and let it proof for about 5-7 minutes.It should bubble and froth up within minutes,if not start afresh.
Mix together flour,salt and yeast mix till you get a slightly sticky dough.
Add oil and knead for 5-7 minutes till you get a smooth dough.
Cover the dough with a cling film or a kitchen towel and allow to proof for 40-45 minutes.
Meanwhile,mix together all the ingredients for the garlic spread and keep aside.
Grease a baking pan or a loaf tin with butter[I used my loaf pan for the first trial and a round tin for this one-both work fine]
Knock down the air in the dough and divide the dough into two equal portions.
Roll one half of the dough on a floured surface using a rolling pin to a rough rectangle.
Spread about one third of the garlic bread on one side.
Roll from one end as you would for a swiss roll.
Cut the roll into half and further into two making it four rolls.(I rolled the dough from the long end and got 6 rolls out of one).
Now place the rolls with the cut side up in the greased pan.
Repeat the same procedure for the remaining dough.
Spread a little milk on the rolls and add the remaining garlic spread on top.
Allow to rise for another 20 minutes. In the mean time preheat the oven to 180C / 375F.
Bake for 20-25 minutes or till the top has become golden brown.