Stuffed Bread/Sour Dough

INGREDIENTS

For Dough

500 g flour

7 g salt

7 g dried yeast

320 g warm water

1 Tbsp  olive oil

For Filling

5 to 6 Olives chopped

Grated cheese 5 to 6 Tbsp (Optional )

Black pepper ( as per taste)

Thyme

1/2 bowl of chopped Capsicum

Chili Flakes ( optional )

METHOD

stuffed-bread1

Mix all the ingredients of dough and knead it well for 10 mins until you get soft, stretchy and velvety dough. Now place the dough in a big bowl and cover it and rest it for 2 to  4 hours at room temperature.( you have to take big bowl since the dough will double as you have the yeast.) or you can store it overnight in the fridge and  use it next day.

Preheat the oven for 30 mins at max temperature before baking. In the mean while divide the dough into small equal size balls.. and let it rest for another 10 mins on the counter. In the mean while mix all the ingredients mentioned under filling in a bowl and keep it aside. After 10 mins take one of the dough ball and roll it in the circle or oval shape as you like.. making sure the  center of the dough is little thicker than the edges so that it would be easy to fill in and close the stuffed ball breads..

Once you have rolled the dough, take a spoon or half a spoon of filling depending on the size of the dough u have rolled ( Do not fill in lot of stuffing otherwise when you bake the bread would break open). Gather all the sides of the dough and bring it to center in a such a way that the dough is now like ball in shape then just give one twist and press the corners at the center making the ball closed. Repeat the same with the rest of the dough and place them on a baking sheet in a baking tray and bake them until they are golden brown in color. Serve them hot with dips of your choice.. I love it with sour cream 🙂

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