Tepid milk


Garlic Bread Knots

Ingredients For Garlic Bread Knots:

  • Tepid milk 1
  • Cup Sugar 1 tbs
  • Khameer (Moment yeast) 1 tbs
  • Maida (Regular flour) filtered 3.5 Cups
  • Namak (Salt) 1 and ½ tsp
  • Anda (Egg) 1
  • Cooking oil ¼ Cup
  • Makhan (Spread) room temperature
  • Leshan (Garlic) slashed
  • New basil leaves cleaved
  • Anday ki zardi (Egg yolk)whisked 2
  •  Lal mirchis (Red stew) squashed


  1. In a little jug, add tepid milk, sugar, and moment yeast, mix well, cover and let it rest for 10-15 minutes.
  2. In a bowl, add generally useful flour, and salt and blend well.
  3. Add egg, and cooking oil and blend well.
  4. Steadily add yeast blend and manipulate until delicate batter is formed, cover, and allowed it to rest for 60 minutes (room temperature).
  5. Massage batter again until smooth.
  6. Partition the dough, take one section (100g) and make a ball, sprinkle dry flour and carry it out in an oval shape with the assistance of a moving pin.
  7. Utilize a sharp blade to cut the mixture into strips, apply butter, sprinkle garlic, fresh basil leaves, and red stew squashed then roll, tie into a knot, tucking the finishes, and let it verification for 15-20 minutes (makes 6-7).
  8. On a baking tray, dust dry flour, place tie bread, brush egg yolks, and sprinkle red bean stew squashed.
  9. Prepare in preheated broiler at 180 C for 25-30 minutes.