300 grams bread flour
200 grams Graham flour
300 ml tomato puree
200 grams yoghurt
1 tablespoon ketchup
1 tablespoon oil
3 teaspoons instant dry yeast
3 teaspoons crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon sugar
sesame seeds for sprinkling and one egg white
Preparation
Sift the flours and mix well with the dry yeast, then add the crushed red pepper flakes, salt and sugar. To that, add the tomato puree, ketchup and oil, and, gradually adding the yoghurt, form soft, pliable dough. You might need another two tablespoons of flour or two tablespoons of tomato puree, depending on how much the flour absorbs.
Form a dough ball, brush lightly with oil, cover and leave to rise for an hour and a half to two hours. After the dough has risen, transfer it to a floured surface, knead for a few minutes, then cut into eight pieces, form buns from each piece and arrange them on a baking sheet lined with baking paper. Leave the buns to rise for 30 minutes more. Before baking, brush them with well beaten egg white and sprinkle generously with sesame seeds. Bake, in a preheated oven, at 190˚C, for 20-25 minutes, depending on your oven.
