Ingredients

Bread

• 2 cup/ 280g/ All purpose flour
• 2 cup/ 320g/ Bread flour
• 2 ½ teaspoon/8g Instant yeast
• 1 teaspoon /5g Salt
• 10.5 oz /1-⅛ cup Water
• 2 tablespoon Olive oil

Topping

• ½ cup Chopped Onion
• 2 tablespoon chopped mint
• 1 ¼ teaspoon Cumin powder
• 1 ¼ teaspoon Coriander powder
• ¼ teaspoon Red Chili Powder

Instructions

1. In a bowl of kitchen aid stand mixer add both flour, salt and yeast and gradually add to water to form a sticky dough.
2. Knead the dough for about 8-10 minutes to form smooth dough.
3. Transfer the dough to lightly greased bowl and cover with plastic wrap and set aside for rise or doubled in volume. It took about 75 minutes.
4. Punch down the dough and turn into lightly floured work bench.
5. Divide the dough (934g) into 9-12 pieces.
6. Roll it into 5-6 inch round.
7. Make them slightly concave.
8. Prick the disc with fork all over to prevent puffing in the oven.
9. Space the rolled disc into lightly floured baking sheet with 1-2 inch space in between.
10. Set aside covering with kitchen towel for about 20 minutes.
11. While dough is doing its second rise, preheat oven to 400F.
12. In a small bowl add chopped onion, mint, cumin, coriander powder and chili powder and mix everything so that spices get mixed well.
13. When you are ready for baking, brush circles with olive oil and sprinkle topping mixture from a little height to get uniform topping.
14. Bake for about 30 minutes or until sides becomes brown.
15. Serve warm.