For the dough
For the filling
Garlic chilli oil
For the dough
1In a bowl, mix the flour, instant dry yeast, red chilli flakes, salt and sugar.
2Mix well. Add water. Knead for 6-7 minutes.
3Now add 1 tbsp of refined oil.
4Knead for another 3-4 minutes.
5Shape the dough into a ball. Place the dough in a well oiled bowl. Cover the bowl with cling film. Let the dough rise.
6Let the dough double in volume.
7Punch down the dough gently.
8Knead for a minute or two.
9Shape it into a ball. Cling wrap it and refrigerate the dough for 2-3 hrs.
10Meanwhile, let us prepare the filling. Heat a heavy bottom saucepan on medium heat. Add ginger and garlic. Reduce the heat. Add chopped green chillies. Add chopped mushrooms. Keep stirring.Now add chicken / paneer cut into small pieces. Add salt. Cook it until dry. Add the seasoning. Turn off the heat. Allow it to cool. Add mayonnaise. Mix well.
12For the flavoured oil, mix all the ingredients together in a small bowl. Heat it for a minute or two in the microwave. Turn off the heat. Let the oil cool well.
13Divide the dough into equal portions.Each portion weighing around 38gms.
14Using a rolling pin, roll the dough into a circle.
15Next step is to form a triangle.
19Flatten it gently using a rolling pin. Brush the dough with the flavoured oil.
21Place a small slice of cheese.
24Mix 2 tbsp of flour with 1 tbsp of water into a thick paste.
25Seal the edges of the dough using this paste. Seal it tightly.
26Line a rectangular tin with parchment sheet.
27Brush it with flavoured oil.Sprinkle Italian herbs on top.
28Pre heat the oven at 180 degrees C with both top and bottom rods on.
29Eggwash the dough for a golden brown crust. (optional).
30Bake for 15-18 minutes at 180 degrees C.