In a bowl mix together wheat flour, salt, sugar and yeast.
Grind together coriander leaves, ginger, garlic and green chillies to a coarse paste without adding water.
Add this to the flour with fennel seeds and mix well.
Add oil, curd and milk and mix to form a soft and sticky dough.
Take it on to the counter and dust with generous flour.
Knead it for 8 – 10 minutes to form a soft and smooth dough.
Oil a bowl, place the dough in the bowl and rotate to coat it with oil.
Cover with cling wrap and set aside for 45 – 60 minutes or until double.
Preheat oven to 225C.
Remove from the bowl, divide it into six equal portions.
Roll each into a tight ball.
Brush with milk and sprinkle sesame seeds on top.
Cover and set aside for 10 minutes.
Bake for 15 minutes or until golden on top.
Remove from oven and let it become warm.
Serve it with a spread of your choice.
