What you need:
1 1/4 cup Whole Wheat Flour
1 teaspoon Salt
2 teaspoon Honey
1 teaspoon Instant Yeast
3 - 4 tablespoon Olive Oil
100 ml Water
For the stuffing
100 grams Panner
1/2 teaspoon Salt [or to taste]
1/2 teaspoon Sugar
2 -3 tablespoon Mint [Finely chopped]
2 -3 tablespoon Coriander [Finely chopped]
1 tablespoon Mixed Herbs
1/2 cup Grated Mozzarella Cheese
1 teaspoon Chilli Flakes
How to Make it
- In a bowl, take Warm Water, Instant Dry Yeast, and Honey. 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.
- Stack the semi-circles in a well greased bread tin. [When it is proofing, the dough tend to double in size]
- Leave it to proof for the second time for 30 minutes.
- Smear butter/milk/oil and sprinkle crushed garlic and chilli flakes.
- Bake the Calzone Loaf for about 25-30 minutes @ 180 C.
- Let it cool completely on a wire rack, before you relish your Calzone Loaf.