Whole Wheat Flour 1 cup
All Purpose Flour 1/4 cup
Salt 1 teaspoon
Sugar 1 teaspoon
Instant Yeast 1/4 teaspoon
Olive Oil 3 - 4 tablespoon
Milk + Water 100 ml
For the stuffing
Panner 100 grams
Salt 1/2 teaspoon
Sugar 1/2 teaspoon
Mint 2 -3 tablespoon [Finely chopped]
Coriander 2 -3 tablespoon [Finely chopped]
Mixed Herbs 1 tablespoon
Chilli Flakes 1 teaspoon
How to Make it
- In a bowl, take Warm Water and milk, Instant Dry Yeast, and Sugar. Keep in a warm place for 10 to 15 minutes undisturbed for proofing.
- If the proofing is done well, a good frothy mixture is seen.
- Add this mixture to the rest of the ingredients and knead well.
- Leave it to proof for 1 hour.
- In the meantime, crumble panner and add the rest of the ingredients mentioned under stuffing.
- After the 1st proofing of the dough, smear your hands well with oil and knead the dough well for the next 10 - 15 minutes, using stretch and fold technique.
- Roll the dough to a little thinker then chapathis.
- Using a cookie cutter/any round shape, cut the dough to smaller circles.
- Place the stuffing on one side of the circle and fold the other half, sealing the sides and corners well.
- Keep all the stuffed semi-circles ready.
- Slowly fold the semi-circles in the middle to form small petals.
- Place all the petals a little apart [when it is proofing, the dough tend to double in size] in the form of a flower, and leave it to proof for the second time for 30 minutes.
- Smear butter/milk/oil and bake the Pull-Apart Bread for about 25-30 minutes @ 180 C
- Let it cool completely on a wire rack, before you relish your Pull-Apart Bread.