TOMATO ROLL

Preparation Method :

• Mix together the flour and salt, rub in the oil, then mix in the sugar. Make a well in the flour and put the yoghurt into this.
• Heat the milk and water to body temperature. Mix the yeast with some of the warm liquid to make it smooth, and add it to the flour.
• Make a soft dough, adding the rest of the liquid. Knead well for about 10 minutes.
• Place the dough in a bowl, cover it with a large polythene bag, and leave it in a warm place to rise for about 2 hours.
• Remove the dough from the bowl and knead it again for a few minutes, then roll it out into a rectangle.
• Spread the tomato puree over two-third of the dough, sprinkle with the crumbled bread, onions, grated cheese and oregano; season to taste.
• Brush the uncovered side of the pastry with water. Roll up like a Swiss roll, from the puree side.
• Place the roll in a greased and floured baking tray in the form of a ring. Cut all around this ring at 1" intervals, cutting halfway into the width of the ring.
• Brush the ring with beaten egg, sprinkle with a garnish of cheese, oregano and nigella, allow it to rise again for about 20 minutes.
• Bake in a preheated oven at 200°C or 400°F for half an hour, then lower the heat to 180°C (350°F) and bake for a further 15 minutes, until done.