Refined flour (maida)
Yeast fresh yeast
Black pepper powder
Fresh coriander leaves
Fresh mint leaves
Ginger,1 inch pieces
Sesame seeds (til)
Mix refined flour, yeast, salt, sugar, butter and pepper powder. Add ginger, half of the coriander leaves, mint leaves and garlic to the mixture and knead to a soft dough using water as required.
Reserve some coriander leaves, mint leaves and chopped garlic for topping. Break an egg into the dough and continue to knead. Add two tablespoons of oil and continue to knead. Spread some flour on a flat surface, place the dough on it and knead till the dough is absolutely soft.
Put dough back into a bowl, add some more oil and knead some more. Cover with a damp cloth and leave it to rise for at least half an hour. Preheat the oven to 230°C. Divide the dough into smaller portions depending on the shapes required. You can finish off with various toppings.
Spread some sesame seeds on a flat surface and roll one portion over it so that the entire portion is covered with the seeds. Beat an egg yolk with a little water and brush the dough balls with it. Top each ball either with chopped coriander leaves or chopped mint leaves or chopped garlic etc.
Leave it covered for another fifteen to thirty minutes to rise some more. Bake in the preheated oven at 230°C for fifteen to twenty minutes. Allow to cool before you serve or cut into pieces.