Name: Calzone recipe by Priyanka Padia at BetterButter
Prep time: 135 min
Cook time: 30 min
Total time: 165 min
Yield: 4
Ingredients: 3 cups atta or whole wheat flour; 1/2 cup Maida; 1/3rd tbsp dry active yeast; 2-3 tbsp Olive oil; Water and salt as needed; Filling; 3 tomatoes, chopped; 1 Onion, chopped; 1/2 Bell pepper, chopped; 5 cloves of garlic peeled and chopped; Corn, olives, jalapeo (optional); Chilly flakes, dry herbs, fresh herbs; Olive oil; 1 cup of cheese - mozzarella + cheddar

Ingredients Serving: 4

3 cups atta or whole wheat flour
1/2 cup Maida
1/3rd tbsp dry active yeast
2-3 tbsp Olive oil
Water and salt as needed
Filling
3 tomatoes, chopped
1 Onion, chopped
1/2 Bell pepper, chopped
5 cloves of garlic peeled and chopped
Corn, olives, jalapeo (optional)
Chilly flakes, dry herbs, fresh herbs
Olive oil
1 cup of cheese - mozzarella + cheddar

Instructions

Boil a cup of water. Add 1/2 cup maida in it. Add a pinch of sugar. Check if the mixture is now at lukewarm temperature. If yes, then add the yeast and cover and leave in a warm place for 20 minutes or till you see frothy bubbles.
Add the whole wheat flour in batches along with salt and oil and knead to a soft dough. Let it rest in a warm spot covered in cling film or a damp tea towel.
The dough needs to rise for about an hour at least. During this time, you can prep your filling.
Heat oil in a wok. Saut chilli flakes and garlic in it.
Add onions and capsicum and saut for 30 seconds. Add tomatoes.
Add a pinch of sugar, herbs, salt and let it cook for a bit. We need the filling to be chunky.
Add other veggies if required.
Once the dough rises, after an hour, knead it again and divide it into 5-6 balls. Cover again and let it rise for 30 minutes.
Take a ball of dough, knead and roll into a circle. Add the filling in the center along with a generous helping of the cheese. Make one side meet the other, forming a semi circle. Using a fork, seal the sides.
Do this with all the dough balls and bake at 200°C for 30 minutes or till the calzone browns lightly.

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