Peanut masala tear-and-share rolls

Serves 6–8 Prep 30 mins plus 2 hrs proving Cook 35 mins

400g strong white bread flour

1 tsp caster sugar

1¼ tsp fine sea salt

7g sachet fast-action dried yeast

3 tsp extra virgin olive oil, plus extra

for glazing neutral-tasting oil, for the tin

FOR THE FILLING

100g peanuts

2 tbsp gram (chickpea) flour

1 green chilli, finely chopped

20g coriander leaves, finely chopped 1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

4 tbsp tomato purée

2 tbsp extra virgin olive oil

1 Put the flour, sugar and sea salt in a bowl, and mix. Stir in the yeast and 2 tsp olive oil. Slowly add 250ml water, mixing well until you have a soft dough. You might not need all the water, or you may need a bit more. Knead for 8-10 mins, either by hand or in a stand mixer fitted with a dough hook. 2 Use the remaining olive oil to coat a large bowl. Place the dough in it, cover and leave to prove for 1-2 hrs until doubled in size.

3 To make the filling, toast the peanuts in a dry pan for 2 mins over a medium heat until golden. Crush using a mortar and pestle until broken up but not too fine. In the same pan, toast the gram flour over a low heat for a couple of minutes until light golden. Put this in a bowl with the peanuts and the rest of the filling ingredients, along with 1 tsp salt and 4 tbsp water, and mix.

4 Turn the dough out onto a clean work surface and knead for a few seconds. Roll it out into a 40 x 30cm rectangle. Spread over the peanut masala, then roll it up from the long side as tightly as possible. Cut the roll into 12 equal pieces.

5 Oil a 25cm round springform cake tin. Place the dough pieces in the tin, cover and prove for 1 hr or until doubled in size. Heat the oven to 200C/180 fan/gas 6. Bake for 30-35 mins until golden. Brush the bread with olive oil and leave in the tin for 10 mins before removing. Serve warm or at room temperature on the day it is made.