Wholewheat Calazone

For someone who made her first calazone only a few months back, I sure seem to be making up for lost time. And why not- it is one of the easiest breads to put together, and with this, you don't have to worry about proteins and vitamins, because all the goodness is stuffed into the bread.

What makes this special is the fact that I made it with whole wheat bread, and it came out brilliantly.

For the bread
2 1/4 tsp active dry yeast
2 tsp sugar
3 cups wholewheat flour
1/2 cup milk
1 tbsp olive oil


1 cup water (you will need much less)
pinch of salt
butter for brushing

For the stuffing
Soya granules
4-5 pods garlic
1 onion chopped fine
2 tomatoes chopped fine
oil
Red chilli powder
Salt to taste
Olives
Cheese

Method
Dissolve the sugar in a bit of warm water, add the active dry yeast, mix well and keep aside. If it doesn't turn frothy in 10 minutes, wait an additional 5 minutes. Throw it away if it still doesn't froth, because the bread is not going to rise in any case.
Sieve the flour and salt. Add yeast, milk and oil, and start kneading. Add water as required- do not add more water than needed. Once the dough is well mixed, knead for an additional 10 minutes. This (and the milk) is critical when you are working with whole wheat bread.
Cover with a cling foil and keep aside for about 60 minutes, by which time the dough should have doubled in size.
Meanwhile, soak the soya granules in boiling water. Fry onions and garlic. When onions turn transparent, add tomatoes and cook till mushy. Add drained soya granules, salt and red chill powder. Take off the fire, and stir in chopped olives and grated cheese
Punch down the dough, divide into 8 parts, and roll each into a circle.
Place the stuffing in the centre, fold once and seal the edges. Cover and keep aside for an additional 45 minutes.

Preheat the oven to 200 degrees.
Transfer calazones to a greased baking dish, brush with butter, and bake for 20 minutes.