Ingredients 1 cup whole wheat flour(atta) 1 cup plain flour (maida) 1/2 each of dried herbs-oregano,parsley,red chilli flakes 3 tblsp dey yeast or 6 tblsp fresh yeast, 1tblsp salt,1 tblsp sugar.
2 tblsp olive oil,1/4 cup milk TOPPING 1 tomatoes cut into slices 2 tblsp chopped fresh parsley 1 tblsp olive oil mixed with 2 tblsp warm milk
METHOD Put warm water in a bowl. Add sugar and yeast.cover and krep adide for 15 mins till frothy and it rises. Sift flour in a big mixing bowl.add all herbs. Add frothy yeast,salt and olive oil.
Mix it nicely. Add about 1/2 cup warm water gradually and knead with your palm till smooth and no longer sticky.keep kneading with wet hands to get a soft and smooth dough.
To make it elastic put the dough on a lightly floured platform. Push the dough forward with ypur palms,fold over towards you with the fingers and push again with the palm.
Give the dough a turn n knead again. Knead till very smooth about 10 minutes. You can knead the dough in the food processor. Put dough in a bowl. Cover with a cling film.
Keep aside to prove for about 2 hrs till double in size. Punch dough lightly.put it in a big,well greased loaf tin.level it. Top with tomatoes,olives.keep for final proofing for 20 mins.
Brush with milk and olive oil. Sprinkle parsley and poppy seeds.bake in a preheated oven at 210 C for about 20 mins,until light golden from the top.😋😋😋😋😋
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