Inspired from Varada’s
1.5 cups Bread flour
1.5 cups All purpose flour
1 cup Whole wheat flour (i used normal atta/chapathi flour)
2 tsp instant yeast
1 tsp sugar
2 tbsp oil
1 tsp dried oregano + some more for sprinkling on top the bread
1.5 tsp salt
1 and 1/4 cup warm water (approximate)
Oil for brushing the top
400 grams paneer (i used store-bought)
1 large onion
1 large tomato
2 cloves of garlic, minced
1 cup cauliflower florets
1/2 cup peas, i used frozen
1 tbsp tomato paste
1/2 tsp red chili powder
1 tsp coriander powder
2 pinches of turmeric
2 tsp oil
salt to taste(remember the dough too has salt)
- I used my food processor for making the dough, it can also be kneaded by hand. Take all the flours, salt , sugar, dried oregano and yeast into the processor bowl. Run at a low speed for a minute for them to mix well.
- In a microwave safe mug, take water and heat for 30 seconds. The liquid should be warm, that is when you dip your finger into it, it should feel hot, but not scalding hot. Always remember, too hot or too cold liquid will kill the yeast.
- Now slowly add the water and knead a soft dough, be careful while adding the last 1/4 cup of water, you might not need all of the water. When the dough starts to come together, add oil and knead for about 4-5 minutes to get soft and smooth dough.It is an easy dough, comes off easily, If kneading by hand, knead another extra 2 minutes until the dough is soft and supple and doesn’t stick. Let the kneaded dough, rest in an well-oiled bowl for about an hour or until it doubles in volume.
- When the dough is resting, let us prepare the filling. Chop the onion and tomato. If using frozen paneer, remove it from the freezer and let it get thawed before using. Chop the cauliflower into florets and wash them well in water.
- Heat a pan with oil, crackle cumin, followed by chopped onion and garlic, saute until onions turn translucent. Add chopped tomates and tomato paste, 1/4 cup of water. Add red chili powder, coriander powder, turmeric powder and salt.Let it cook until tomatoes turn soft.
- Now add cauliflower florets, peas and paneer to this, mix well, if it is too dry, add another 1/4 cup of water. Cover and cook for 10 minutes for the flavors to mingle. After 10 minutes, uncover and cook until all the liquid dries up. The stuffing should be dry, or else the Stromboli might become soggy and tear apart while baking. Once all the liquid dries up, take it off the stove and let it cool completely.
- Once the dough has doubled in volume(it took an hour for me, if you live in colder places, it might take another 30 minutes), Remove the dough on to a well-floured working surface. Punch it down and knead a couple of times.
- Now you can either divide the dough into 2 or 3 portions and make a big Stromboli, which can later be cut and served. But, i divided the dough into 6 portions, so it was more like a personal Stromboli. It was easy to hold and eat on the go type of bread.
- Preheat the oven to 180C and keep a cookie/baking tray lined with parchment or alu-foil ready. I used my cookie tray, lined with alu-foil.
- Once divided, roll out each portion into a big circle. I rolled each portion into a circle of 8-9 inches diameter. Spread 3-4 tbsp of filling in the center of the rolled out dough. take care not to fill it till the edges or more, it might come out while rolling or baking.
- To get a neatly rolled stromboli, fold the opposite edges inside the filling and roll from your end to the other to get a neat, chubby roll. Brush some water and seal the edges. Repeat the same with rest of the dough portions. Make small slits using a knife on top of the bread, for the steam to vent while it is baking.
- Place the rolled bread with sealed edges facing down, on the baking tray with an inch space gap in between. Brush the stromboli with oil, sprinkle little dried oregano on top. Bake in a preheated oven for about 20-25 minutes or until the tops turn golden brown.
- Remove the baked bread, on to a wire rack.Let it cool until it is eatable hot. Serve warm with a drink by the side. Makes a filling lunch/dinner.