Cheesy Pull apart Bread

Clean and cut the tomatoes. Line a rectangular tin with parchment sheet.

Pre heat the oven at 180 degrees C with both the top and bottom rods on.

Add 1 tbsp of black pepper powder and 3-4 tbsp of olive oil.Mix well.

Place the tomatoes in the oven and bake for 40 mins.Turn off the oven.

Heat a heavy bottom saucepan.Add 2 tbsp oil.Add chopped onion. Let it turn golden brown.

Add garlic paste, mint leaves and green chili. Add 1 tsp salt. Turn off the heat.

Grind it into a thick paste.

In a bowl, mix flour, semolina, salt, sugar and instant dry yeast together.

Add the ground ingredients.

Add the roasted tomatoes.

Mix all the ingredients together.

Add water.

Knead the dough for 6-7 minutes.

Add 1 tbsp of oil. Knead for another 4-5 minutes.

Shape it into a ball and place it in a well oiled bowl.

Cover it with cling film and let it rise.

Keep the dough in a warm place and let the dough double in volume.

Punch down the dough gently. Knead for a minute or two.

Shape it into a ball.

Line a 8” round tin with parchment sheet. Place the dough carefully. Cover it with cling film.

Let it proof for 20-25 mins. Now apply water on the dough using a brush.

Pre heat the oven at 180 degrees C with top and the bottom rods on.

Remove the cling film.

Cover the baking tin with aluminium foil.Make a tent with aluminium foil.

Bake for 18 minutes.Now take the baking tin out. Remove the aluminium foil. Egg wash the bread or apply salted butter.

Place the tin back in the oven, without the aluminium foil.

Bake for 4-5 minutes or until the crust is golden brown.

Turn off the oven. Transfer the bread to a wire rack.Apply butter.

Make small cuts in the bread using a sharp knife.

Fill it with mozzarella cheese and spring onion.

Place the bread back in the oven and bake for 4-5 minutes at 180 degrees C with the top rod alone on.