Desi Calazones

What do you do when you have a little bit of aloo palya left over from the previous day's masala dosa, and you want to whip up something exciting for teatime? You can make samosas, or if you are a little more creative, you can whip up wholewheat desi calazones!

This is also my first attempt at baking wholewheat bread, and it was encouraging enough for me to try a standalone bread or bun next time.

2 tsp active dry yeast
2 tsp sugar
1 cup water
2 cups wholewheat flour
1/2 tsp salt
1 tbsp olive oil (and a little more for greasing)
Aloo palya for stuffing
Milk for brushing

Method
Dissolve the sugar in warm water, add the yeast, mix well and let it froath for 10 minutes
Add the flour and salt, and knead to a firm dough (you might need to add a little more water).
Pour the oil, knead a bit more, cover with a damp cloth, and leave it to rise for an hour.
Roll the dough into small balls (this quantity made six), roll them out, place a bit of the filling, fold and seal.
Place the calazones on a greased baking tray and let it rise again for about 45 minutes
Preheat the oven to 200 degrees, brush the calazones with milk and bake for 20 minutes (keep checking after 15 minutes.
Enjoy.