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This pull-apart bread is soft, buttery, and layered with Biryani spice, caramelized onions, and herbs. It’s meant to be torn apart with your hands—perfect for entertaining, brunch tables, or alongside soups and dips. Unexpected, aromatic, and seriously addictive.
Heat olive oil in a pan over medium heat.
Add onion and salt, cook slowly for 10–12 minutes until soft and lightly golden.
Stir in Biryani spice and remove from heat.
Roll dough into a rectangle (about 10×14 inches).
Brush generously with melted butter.
Scatter spiced onions evenly over the dough.
Sprinkle herbs and cheese if using.
Cut dough into strips, then stack loosely and place upright into a greased loaf pan.
Don’t worry about perfection — uneven layers are ideal.
Bake at 375°F (190°C) for 30–35 minutes, loosely tenting with foil if the top browns too quickly.
Rest 10 minutes, then pull apart and serve warm.
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