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What's inside
Everything that goes in, by weight
Per batch
- Maida (all-purpose flour)
- 300 g
- Instant yeast
- 1 tsp
- Sugar
- 1 tsp
- Salt
- 1 tsp
- Warm water
- 200 ml
- Oil
- 3 tbsp in the dough, more to dimple
How we bake it
A soft dough is kneaded with oil and left to rise until puffy.
It is stretched into a slab, dimpled with oiled fingers, and the vegetables are pressed in.
Oregano and chilli flakes go over the top, then it bakes at 200°C until the edges are pale gold.
Once it reaches you
- Storage
- Keep airtight, away from direct sun and heat.
- Shelf life
- Best within 2 days of packing.
- Pairing
- Serve with coffee, masala chai, or a quiet glass of milk.
- From this kitchen
Bowls and trays are sanitised between batches. Finished bakes are handled with gloves and packed the same day they leave the oven.
Before you order
Is the bread eggless?
Yes. Baked without egg, start to finish.
How long does it keep?
Best within 2 days of packing. Keep it airtight and away from direct sun and heat — there is nothing in it holding the date open for you.
When is it baked?
After you order, not before. Allow about 1 day for it to be baked and packed, then dispatch on top of that.
What are the allergens?
Contains wheat. Everything here comes out of one kitchen, so traces of nuts, wheat, and dairy are possible in any bake.
From the same hand
