Heat oil in a non-stick pan on medium heat; add the chopped garlic and onions. Sprinkle some salt and sauté on a medium flame for 3-4 minutes.
Then add green chillies and tomato. Saute for another 4-5 minutes.
Now add parboiled vegetables, oregano, mixed herbs, chilli flakes, salt and mix. Saute for 2-3 minutes. If you want you can mash the stuffing with a vegetable masher. Remove from flame and let the mixture cool down.
For yeast fermentation
In a small bowl, combine warm water, yeast and sugar. Stir well till no lumps remain. If you see that there are lumps of yeast in the mixture, heat the mixture for a few seconds. Cover and set aside for about 10 minutes or till the mixture is frothy. If the mixture does not turn frothy, discard this and start again.
For the dough
Through a very sieve, sift wheat flour. In a wide bowl combine wheat flour and salt. Gradually add fermented yeast mixture, curd and mix. Now add about 1 tablespoon water gradually and combine everything. You can add little more water if you feel dough is too dry, but make sure dough is not sticky and loose. Dough for this bread should be stiff, so that we can easily shape it.
Once everything is combined well, add 1 teaspoon butter and knead till butter is absorbed into the dough.
Now take this dough on a flat surface and knead well for a total of 8-10 minutes. After about 5-6 minutes of kneading, add 1 teaspoon butter. Knead until you get a smooth and elastic dough.
Shape the dough into a smooth ball and tuck the edges inside. Place the dough in a bowl and cover with a damp cloth. Keep aside to rise for 45 minutes - 1 hour or till dough doubles in size.
Line 10 inch round/square baking tin with parchment paper. From this much quantity of ingredients we have prepared 2 braided bread of square size plus a small bun. You can choose to make 1 big bread or 3 small ones.
Once the dough doubles in size, punch the dough and knead lightly for about a minute. Divide into 2 portions (keep 1 portion slightly big) and make round balls.
Dust surface with little flour and take place slightly big dough ball over it. Roll it into a 7 inch round and cut edges to give it a square shape. Add the scrapes to the remaining portion of the dough and combine well.
Now cut and fold as shown in pic below or you can even refer our video recipe.
Place stuffing on one side and apply little water on edges of the portion where you have placed stuffing. Seal as shown in pic. Transfer to baking tray.
Repeat to make another bread. With the scrapes from the second bread, we prepared one small stuffed bun.
Cover and let it proof for 10-15 minutes.
Pre-heat oven to 200 degrees Celsius for 10 minutes.
Brush the top of bread with milk and bake in preheated oven at 200 degrees Celsius for 20-25 minutes. If you feel buns are under baked after 20-25 minutes, you may bake for 2-3 mins more.
Once baked, take it out of oven immediately. Top part will be slightly hard. Immediately apply butter on top. Once you apply butter, wait for 1-2 minutes so butter is absorbed.
Then keep on a wire rack if you want to serve after some time. Keep covered.
You can even serve hot and enjoy.
Video
Notes
You can adjust the quantity of salt and sugar in the recipe. But do add sugar while fermenting yeast since this will help to activate the yeast.
If you want to add any of your favourite seasoning/spices to the dough, add them along with all the dry ingredients.
From this much quantity of ingredients, we have prepared 2 braided bread of square size plus a small bun. You can choose to make 1 big bread or 3 small ones.
Sift wheat flour through a very sieve.
Add about 1 tablespoon of water gradually and combine everything. You can add a little more water if you feel dough is too dry, but make sure dough is not sticky and loose. Dough for this bread should be stiff, so that we can easily shape it.