warmed full fat milk active yeast all-purpose flour turmeric black pepper cayenne chia seeds hemp seeds or sesame seeds mustard seeds curry leaves
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Warm non-dairy milk, oil, yeast, and 1 cup of flour. Mix in 2 cups of flour and dry ingredients except cheese. Add yeast mixture to flour bowl, adjusting 1-2 tablespoons if too sticky. Cover with a towel and let sit in warm place until doubled in size, 40-60 minutes.
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Double the dough, press it together, and divide into small balls. Grease a 9-inch pie dish and place the dough balls in it. Top with vegan cheese or warm water. Cover, let rise 15-20 minutes, and preheat the oven to 375°F. Bake for 25 minutes, broiling to brown the tops. Remove from the oven and let sit in the pie dish.
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Heat oil in a skillet and add mustard seeds and curry leaves. Drizzle tempering over rolls, then squeeze lime juice and sprinkle water if desired. Serve with vegan butter or cilantro mint chutney. Store in a closed container or refrigerate for up to 5 days.
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