Heat milk until lukewarm. Dissolve sugar and yeast. Let it rest for 10 minutes.
After 10 minutes the mixture would be frothy.
Meanwhile, take flour in a large bowl and make a dent in the middle.
Add salt, oil and the yeast mixture in the dent and make a smooth pliable dough.
If sticky, sprinkle a little more flour. If too dry, sprinkle some water. The dough should be smooth and pliable.
Let it rest for 1 hour. Wrap the bowl with cling wrap. After an hour the dough should have risen.
Punch it down and knead to make it smooth.
Make equal sized balls and arrange in a greased baking tray.
Heat a pan with oil and fry capsicums, tomatoes and onions for just a minute.
Cool down and add sauce, cheese, Italian seasoning, salt and chilli flakes. Mix well.
Flatten the prepared dough balls and keep a small lemon sized ball of the filling.
Pinch the edges towards centre to cover the filling as shown in the picture.
Arrange it in the baking tray with the sealed side down.
Make sure you have sealed properly, otherwise, the cheese will ooze out.
Pre heat the oven to 190 degree C and till then brush the buns with milk little. Bake it for 18-20 minutes or until the buns start becoming golden brown on the top. Brush generously with butter after done.
Serve hot with tomato ketchup or chilly sauce.
Recipe courtesy: Rak's Kitchen
Bawarchi of the Week
Walter Pais is a passionate cook who aims to share his culinary experience through his interesting blog.