Bell Pepper and Paneer Stuffed Lattice Bread

As usual we are following ABC pattern in this mega marathon also. But the condition here is that the dish name should start with the alphabet of the day. And more stricter conditions here is that the name should be the dish name and better not to start with the country name or better not to have an adjective. So more challenges on our way...

Actually the first recipe that I tried for this mega marathon is today's recipe. And ofcourse the first one which I followed outside Gayathri's space. It took me some time to identify the origin of this recipe. I had to refer to some 3-4 blogs. Finally found out that this recipe came from Britain. And I was very happy for that.

I made this stuffed bread for a late breakfast on a weekend. The whole house was filled with the nice aroma of this bread and the memory is so vivid. The recipe was also easy to make and I will definitely be repeating this.

Recipe source: seduceyourtastebuds
Country: Britain

Ingredients:

For the dough

whole wheat flour - 2 cups
olive oil - 1/4 cup
salt - to taste
sugar - 1 tsp
Chilly flakes - 1 tbsp
Basil - 1 tbsp
Instant yeast - 2 tsp.
water - to mix
milk - 1/2 + 1/4 cup

Stuffing
Bell pepper (capsicum) - 1
Paneer - 100 grams
Onions - 50 grams
Tomato sauce - 1 tbsp
Chilly sauce - 1 tbsp
Soya sauce - 1 tsp
Salt - to taste
oil - 1 tbsp
Pepper powder - 1/2 tsp
Grated cheese - 4 tbsp
Sesame seeds - 1 tbsp

Method:

• Mix the sugar and yeast in warm water and keep it aside. Let it raise.
• Combine all the ingredients for the dough in a mixing bowl along with the yeast water and form into a soft dough. Knead until smooth and elastic, about 5-8 minutes. Cover and keep aside until it doubles in volume, for about half an hour.
• Meanwhile prepare the stuffing. Chop the onions, tomatoes and the peppers.
• Heat oil in a pan and add the tomatoes, onions. Keep stirring until almost dry. Add salt to taste and all the sauces and finally add the diced peppers. Stir for another 2-3 minutes and turn off heat. Mix in the diced paneer. Allow it to cool.
• Preheat oven to 220 C. When the dough has risen transfer it to a flat working surface. Cut it into two and save one portion. Using a little flour to keep it from sticking form a round ball.
• Roll into a large thin disc. Cut into quarters. Make small slits in the sides.
• Brush the top with oil. Place some of the filling in the center. Add some grated cheese on top and little pepper powder.
• Fold the sides over the filling first from the right and then from the left. Fold in the bottom layer and seal with the top. 
• Transfer to a baking tray covered with parchment paper. Repeat for the other quarters. Then repeat for the second portion of dough. Brush the top with the remaining oil and sprinkle sesame seeds. I used white ones.
• Bake in the preheated 220 C oven for 15-18 minutes or the tops are brown.

The bread tastes best when hot out of the oven.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

An InLinkz Link-up