Keralan Star, Tear and Share Bread

STEP 1: MIX THE DRY INGREDIENTS

Divide the flour between two large bowls. Into each bowl, add 5 g yeast on one side and 5 g salt on the other, then 1 tsp paprika, 1 tsp ground coriander, 1/2 tsp chili powder and 1/2 tsp red pepper flakes. Stir to combine.

STEP 2: MAKE THE PLAIN DOUGH

Pour half the melted coconut oil and 150 ml (scant 2/3 cup) hand-hot water into the first bowl. Mix to a soft dough, then knead for about 5 minutes until smooth and elastic.

STEP 3: MAKE THE RED DOUGH AND LET BOTH RISE

Stir enough red food coloring gel into the remaining 150 ml hand-hot water to give a strong red. Add it with the rest of the coconut oil to the second bowl and knead the same way. Place both doughs in lightly oiled bowls, cover, and leave somewhere warm for 45–60 minutes until doubled in size.

STEP 4: COOK THE COCONUT CHUTNEY

While the dough rises, bring the coconut milk to a simmer over medium heat. Stir in the desiccated coconut, smoked garlic and chopped red chilies and cook, stirring, until the mixture turns pink.

STEP 5: REST AND BLEND THE CHUTNEY

Take the pan off the heat and stir in the ground coriander and coconut flavoring. Leave for about 30 minutes until the milk is absorbed, then pulse in a food processor to a spreadable paste.

STEP 6: REDUCE THE MANGO CHUTNEY BASE

Warm the vinegar, lemon juice and muscovado sugar gently in a saucepan until the sugar dissolves, then boil until the liquid has reduced by half.

STEP 7: TOAST AND CRUSH THE SPICES

Toast the cumin seeds, coriander seeds and cardamom seeds in a dry pan until fragrant. Tip into a mortar with the nigella seeds, turmeric, cloves and chopped chili, and crush with the pestle.

STEP 8: SIMMER THE MANGO CHUTNEY

Add the crushed spices, diced mango, lemon zest and chili powder to the reduced syrup. Simmer for about 30 minutes, stirring often, until thick. Cool for 10 minutes, then spoon into a sterilized jar.

STEP 9: DIVIDE THE DOUGH

Knock back both doughs and halve each one, giving two red and two plain pieces. Rest for 5 minutes.

STEP 10: LAY THE FIRST LAYER

Roll one red piece into a circle the size of the dinner plate and lay it on the lined baking sheet. Press the plate on top to mark the outline, and mark a center circle with the jam jar. Spread 3 tbsp coconut chutney over the dough, leaving the center circle bare.

STEP 11: BUILD THE STACK

Roll a plain piece to the same size, lay it on top and press gently to seal. Mark and spread with 3 tbsp chutney as before, then add the second red layer, spread with another 3 tbsp chutney, and finish with the last plain layer. Press the stack together, trim to a neat circle using the plate, and set the jam jar in the center. Any leftover coconut chutney can be served alongside the bread.

STEP 12: CUT THE STAR

Working outward from the jar, cut the disc into quarters, then eighths, then 16 equal strips, leaving the center intact. Remove the jar.

STEP 13: TWIST THE POINTS

Take two neighboring strips, twist them away from each other twice, and pinch the ends together to form a point. Repeat all the way around to make 8 points; the alternating layers will show as red and white stripes.

STEP 14: PROVE

Cover loosely with oiled plastic wrap and prove for 30 minutes. Meanwhile, heat the oven to 425°F (220°C; 400°F convection).

STEP 15: BAKE

Brush the star with the beaten egg, scatter with the nigella seeds and bake for 20–25 minutes until risen, golden and hollow-sounding when tapped underneath (about 190–200°F inside).

STEP 16: FINISH AND SERVE

Cool on a wire rack, scatter with the chopped cilantro, and serve warm with the mango chutney for tearing and dipping.