Sift the flour in a large bowl, add the salt, yeast and mix well. Make a well in the centre; add the oil, honey and water little by little to make a smooth dough. Place the dough in a clean and oiled bowl. Cover with a cling film and allow it to rise for 1 hour or until doubled in size.
For the filling:
Soak the soya mince in warm water for 2 or 3 minutes. Drain the water completely.
Heat the oil in a pan. Add ginger garlic paste and onion. Fry well until becomes light brown in colour. Then add the tomatoes and stir well.
Cover the pan and cook until the tomatoes get mashes up. Now add all the spices and mix well.
Finally add the soya mince and stir well. Cover the pan for few minutes until all the water evaporates. Switch it off and take it out from heat.
Prepare the sfeeha:
Divide the dough into lemon size balls. Roll out the dough into an oval shape. Place a big spoonful of filling in the middle and fold the edges to make a triangle shape. Cover and leave for another 5 minutes
Meanwhile preheat the oven to 200 degree Celsius. Bake it in the preheated oven for 20 to 25 minutes until it looks brown on the sides.
Serve with minted yogurt or babaganoush and salad.
Recipe courtesy: Taste of Pearl City
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.