I’m very grateful that I’m not one of those people who thinks cilantro taste like soap. I love it so much that I eat it by the handful when it’s over growing in the garden. For me I can never have enough cilantro and it’s a great addition to most dishes, even just a few leaves for a garnish adds a pinch of brightness. Unfortunately, when cilantro gets cooked it looses a lot of flavor, while developing this recipe I kept packing in more cilantro to the bread, but it never really popped. Once I decided to pair it with green onion as part of the topping it came through a lot more, but it’s still just a general herby flavor and not ‘oooh I’m cilantro.’
The chili in the bread hits you after you’ve swallowed and it’s a bit warmer than you might expect from a bread, it has a good tingle that keeps you going for more. I highly recommend you use the sriracha chili and garlic paste, it has a lot more flavor and heat compared to the sriracha squirty sauce. If you are a cilantro and chili fan, watch out, this bread gets devoured quick, so make sure you get your fair share before it disappears. If you can’t handle any heat then reduce the chili to 1/3 of a cup, any less and you won’t taste it and it’ll be pointless.
Add all of the ingredients for the dough in a stand mixer bowl, with a hook attachment knead the bread for 8 minutes until you have a smooth but tacky ball of dough. Let rest for 2 hours in a warm spot, don’t work if it doesn’t double in size, there is a lot in the dough that is holding it back.
Turn the dough out onto a floured surface and flatten into a round disc, place on a greased baking tray and cover. Let rise for 1 hour.
Preheat the oven to 350F.
Mix all of the ingredients for the topping in a bowl, you have to do this at the last moment otherwise the salt will start to draw out moisture from the cilantro and onions and make it watery.
Gently scatter the topping over the dough and spread it out evenly to the edges. With a razor blade or sharp knife, sore the edge of the dough, just under where the topping stops.
Bake at 350F for 30 minutes until the edges are golden brown and a thermometer reads an internal temperature of at least 190F.
I’m a tall ship cook, I prefer to cook with water beneath me, no land in sight and lots of mouths to feed. I like to play with bold flavors, pushing people’s taste buds in new directions and using a recipe as a guideline, my hands are my measuring spoons. Read More about “About Me”…