INSTRUCTIONS

• PROVE THE YEAST - In a bowl, warm the milk and add yeast and sugar. Give it a stir and leave aside till it becomes frothy/bubbly.
• In a large bowl, mix the salt and flour together. Make a well in the center of the flour and add the milk with the yeast. Start to bring the dough together. Slowly add the water as required to form a soft dough.
• After 1-2 minutes of kneading, add the seasoning/oregano, butter and garlic to the dough and continue to knead for 6-7 minutes more till your dough springs back when pressed. Transfer to an oiled bowl.
• Cover the bowl with cling film or a kitchen cloth and leave it aside for 1-1.5 hours to rest in a warm place.
• PREPARE THE FILLING - While the dough is resting, prepare the garlic butter to spread inside. Put garlic and 2 tbsp of butter in a bowl. Microwave it together for 15-20 seconds till the butter has melted. Add the seasoning/oregano and the chopped coriander, mix well and leave aside.
• After the dough has doubled, knock it down, knead for 30 seconds and divide it into two equal halves.
• Take one half, and roll it out into a round of approx 1/4 inch thickness. Spread the prepared filling all over the dough. Spread the cheese on half of the dough and fold the dough from the center to create a semi-circle. Seal the edges. Repeat with the other half of the dough.
• Cover the dough loosely with a cloth and leave aside to rest again for 30 minutes. 15 minutes after putting the bread to rest, pre-heat the oven to 180 degree C.
• After the second rest, cut the dough in roughly one inch strips ensuring you don't cut all the way to the bottom. Brush the top with the remaining garlic butter that you used in the filling.
• Bake at 180 degree C in a pre-heated oven for 15-20 minutes or till the top becomes golden brown. If the crust has baked but the top doesn't have color, switch to broil/grill mode in the last 3-4 minutes. Brush again with butter once out of the oven.
• Serve warm with your favorite dip!