Ingredients
Dough
- 3 c bread flour
- 2 tsp. yeast
- 1 1/2 tsp. salt
- 2 tbsp. sugar
- 1 c chopped cilantro (about 1 bunch)
- 1/2 c sriracha chili and garlic paste
- 1/2 c milk
- 2 tbsp. butter, melted
- 1 egg
Topping
- 1 c chopped cilantro (about 1 bunch)
- 3 green onions, chopped
- 2 eggs
- 2 tbsp. olive oil
- 1 tsp. salt
- 1/2 tsp. sugar
Directions
Dough
- 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.
Topping
- 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.
