By Slurrp Community
For the pastry 3 cups Whole-wheat flour 1 tablespoon instant yeast 3 teaspoon sugar 2 tablespoon milk powder 1/2 teaspoon salt 2 tbsp plain yoghurt 1 cup warm water or as required 1/3 cup vegetable oil 2 tsp milk to brush the fatayer
For Stuffing 1/2 cup Chicken Keema 1/4 cup mozzarella 1 cup multicoloured capsicum small cubes 1/4 cup deseeded tomatoes cut in small cubes 2 tbsp Tomato paste 1 tbsp vegetable oil 1 big minced onion 4-5 Black Pepper corn freshly grounded 1 tsp Chilli flakes 1/2 tsp mix Oregano and Thyme Salt to taste 1 handful of chopped coriander leaves/parsley 1 tbsp milk to brush the fatayer
In a big mixing bowl add flour, sugar, salt, beaten yoghurt, milk powder and yeast and mix thoroughly. Add in oil and mix with your fingertips. The mixture should be crumbly in texture.
Make a well in the centre of the flour mixture and add warm water and mix well. Cover and keep aside for an hour or till the dough becomes double in size.
In the meantime, make the stuffing. Heat a pan with vegetable oil. Add chopped onions and then add ginger-garlic. Add keema. Stir and cook for 2 minutes.