Method

• 1.
  For the coriander butter, place the butter in a small saucepan over medium heat and melt. Allow it to come to a simmer then add the coriander seed and 1 1/2 tsp salt. Sizzle for 30 seconds then remove from the heat. Cool then chill in the fridge to reconstitute into a butter texture. Remove from the fridge to soften prior to using and mix together.
• 2.
  To make the bread, combine 1 cup (250ml) warm water, sugar and yeast in a bowl and set aside for 5 minutes to foam up. Combine the flour, 2 tsp salt, oil and yeast mixture in a stand mixer with the dough hook attachment and knead for 8 minutes until smooth. Cover and set aside for 1 hour to double in size. Knock dough back then divide into 8 balls, using extra flour to prevent the dough from sticking.
• 3.
  Press down slightly to form thick rounds. Place on a tray and set aside for 20 minutes to rise. Heat a barbecue or chargrill pan to medium-low heat. In batches, add the bread and cook for 4 minutes on each side or until burnished but cooked through. Serve with softened coriander seed butter.