Breads… Soft, Crusty, savoury, sweet, filled or just a simple loaf is my biggest weakness. During my travels I love to explore small bakeries to see what they have to offer. I’m intrigued by the variety of breads and flavours, one of my favourites being a good old sour dough and a few trials later I’ve still not perfected the skill to make this wonderful bread. Every culture has their signature breads and the internet isn’t short of great recipes to trial at home. My recent trip to Dubai was breath taking, the breakfast served at the hotel was very much influenced by french and continental cuisine, like a small kid I used to look forward to my Breakast and Dinner purely to embrace the bread and pastry station. The selection was amazing: walnut rolls, spiced brioche,mini rustic?lemongrass?baguettes, mini rustic turmeric baguettes, spelt loaf, cranberry rolls, arabic breads and the list continues.

Recreating some of these wonderful breads is on my long list of foods to make. I love baking/cooking to feed others and that is just me, I get a great sense of satisfaction and happiness to see smiles on people’s faces when they enjoy what I have made. When entertaining, creating a complementing menu takes some thought but rest be assured there has to be a bread dish in there somewhere, whether served as a starter or accompaniment.

Sometimes experimenting with various ingredients can create wonderful results just like this Garlic chutney bread ring I’m sharing with you. I came across The Cheeky Food Company on twitter, their jars of various chutneys and sprinkles caught my attention as well as their motto “Cheeky is our attempt to prove that simple, handmade, wholesome food is delicious and all we need.”. Firstly the names are wacky and secondly the colours are well, eye catching. Swati who is the brains behind these finger licking and lip smacking flavours kindly sent me samples of “silly sesame” and “smelly garlic chutney”. May I add as the name suggests this chutney is far from smelly in fact it’s packed with punchy flavours of sweet garlic, crunchy coconut and a slight kick of chilli. This chutney possessed more qualities than just to be consumed as an accompaniment or dip… It tastes great in a toasted cheese sandwich but absolutely amazing in this stuffed bread. When you’re enjoying a night in with family or friends this tear and share ring will be the talk of the table. Using simple ingredients you’ll create a bread that will tingle your senses and you’ll definitely want more..

Garlic chutney, chilli and coriander tear and share bread ring

Serves: 4-6
Preparation time: 15 minutes plus proving time.
Baking time: 30-35 minutes


For the bread:
500g strong white bread flour
2 Tsp Salt
1 Tsp sugar
7g fast acting dried yeast
3.5 Tbsp vegetable oil
300ml Warm Water.

For the filling:

2-3 Tbsp of Smelly garlic chutney
1 green chilli finely chopped
Handful of finely chopped fresh coriander.


1. In your mixer bowl add the flour, sugar, salt and mix together. Stir in the yeast and pour oil.
2. Using the dough hook and on low speed mix the dry ingredients. Slowly start pouring water into the mix, once it comes together increase the speed slightly to bind into dough.
3. On speed 2 knead the dough for about 8 minutes.
4. The dough should have a smooth surface. Grease a bowl, place dough into the bowl and cover with oiled cling film. Leave the dough to rise until double in size about 1-1.5 hours.
5. On a floured surface, remove the dough and knock it back. Roll it out into a long rectangle, spread garlic chutney leaving a small gap around the edges. Sprinkle chilli and coriander.

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6. Starting from the long edge away from you start rolling the dough towards you (like Swiss roll). Ensure the edges are rolled under and not at the top or sides. Join the two ends together to form a ring.
7. Prepare floured baking sheet and slowly transfer the bread ring onto it.
8. Using a sharp knife cut slices into the bread as shown in picture.

2015-08-14 11.42.12?2015-08-14 12.33.589. Cover the bread with cling film and allow to rest for another 45 minutes to an hour.
10. Preheat oven to 220 degrees C or 200 for fan assisted. Place your bread ring in the oven and bake for 15 minutes. Reduce temperature to 200 degree c or 180 for fan assisted and bake for a further 15-20 minutes until golden brown. Once you reduce the temperature quickly open and shut your oven to let out excess heat.
11. Once baked remove from oven and transfer onto a wire rack to cool. Your tear and share bread ring is ready to be served.


1. You can grate some cheese over the bread ring and warm in the oven just prior to serving.
2. You can also stuff the bread with cheese, why not grate some paneer into the mix?
3. To make it mild you can omit extra green chillis.

I hope you enjoy this recipe and if you make it please do share a picture.xx

"Eating these nankhatai took us straight back to our childhood. Amazing!"
Pervin and Cyrus Todiwala - Cafe Spice Namaste.

?I ordered the cardamom, rose and pistachio cake. It was delicious. So light and tasted just like gulabjaman. It was so fresh and presented and decorated beautifully. Highly recommend.?
Yasmin Ibrahim

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