Ingredients

• 2 cups - Whole wheat pastry flour
• 1 cup - Barley flour
• 2 tbsp - Active dry yeast
• 1 tsp - Sugar
• 1 tsp - Salt
• 1 cup - Luke warm water
• 3 tbsp - Olive oil
• 1/2 tsp - Pepper powder
• 1/2 tsp - Dry basil leaves
• 1/2 cup - Potato masala
• 2 tbsp - Corn meal (for dusting)

How to Make Stuffed Spicy Potato & Barley Buns

• In a bowl, add lukewarm water, dry yeast, sugar and salt, mix and keep aside for 5 minutes, in a warm place until the yeast turns foamy.
• Combine together the whole wheat pastry flour, barley flour, pepper powder, basil leaves in a large bowl.
• Add the foamy yeast, olive oil to the flour and knead into soft dough (add water if needed).
• Grease a bowl, place the soft dough and let sit for 2 hours in a warm place, until it doubles in volume.
• Knead the dough and make 6 medium sized balls, sprinkle the corn meal and flatten the dough into a disc.
• Place a tbsp of potato masala, cover the masala completely with dough and shape into buns.
• Meanwhile preheat the oven to 350F; line a baking sheet over a baking tray.
• Place the buns on the tray, leaving sufficient space in between.
• Bake in the middle rack for 25-30 minutes, until the buns turns golden brown.
• Recipe courtesy: Priya Easy N Tasty Recipe.