Spicy Oven Bread

This Western-style bread has been adapted with Indian ingredients and it's very tasty. The recipe is, if my memory serves me right, from The Complete Indian Cook Book.

½ tsp active dried yeast
300 ml warm water
500 g strong white flour
1 tsp salt
250 g butter, melted and cooled
½ tsp garam masala
½ tsp coriander seeds, ground
1 tsp cumin seeds, ground

Mix the yeast with a little of the warm water until it starts to foam and is completely dissolved.

Put the flour and salt into a large bowl, make a well in the centre and add the yeast mixture, and 125 g of the melted butter. Blend the yeast and butter together before drawing in the flour and kneading lightly. Gradually add enough water to form a firm dough - you may not need it all.

Turn the dough out and knead until smooth and elastic, about 10 minutes. Put the dough into an oiled bowl, turning to coat. Cover and leave in a warm place to rise until doubled, about 30 minutes. Alternatively, leave in the refrigerator overnight.

Knock back (punch down) the dough and divide into 8 balls. Roll each ball out about a 15 cm round. Put on to a floured baking sheet. Sprinkle with flour and leave for 20 minutes.

Mix the spices with the remaining melted butter.

Brush each bread with the spice and butter mixture and cover with foil. Place on the middle shelf of preheated oven at 220 °C for five minutes. Remove the foil, brush with the butter once again and cook for a further five minutes.

Remove from the oven and wrap in a clean tea towel until ready to eat.