Vegetable Pizza Pockets

Pour the water into the a large bowl. Sprinkle the yeast over the water, and let stand until the yeast has dissolved, about 5 minutes.
Close the bowl and allow the mixture to bubble up at room temperature for about 20 mins to 30 mins.

Add the 1 tbsp oil, salt, sugar, milk powder and 1 cup maida in this sponge mixture. Stir well with a spatula.
Later add other 1 cup of maida and continue stirring till the whole mixture gathers together and starts leaving the sides of the bowl.
Lastly add the 1/2 cup of whole wheat flour and working with your hands begin to knead.
knead very well till the dough becomes smooth, springy and elastic. Add more water if required.
Brush water all over the dough and place in a bowl covered with a kitchen towel. Allow to leaven and rise for about 45 mins to 1 hour.
Once the dough has risen well & doubled up, divide the dough into 6 equal balls.
Place them in a bowl covered for about 10-15 minutes.

Heat the oil. Add the onion and garlic and saute till the onions soften and turn translucent.
Add the pepper and saute till the pepper are almost cooked.

Then add the crushed black pepper, salt, basil.Stir well and switch off the stove.
When the filling has become warm, grate the half cheese on top of it.
Add the half pizza sauce and mix well. Keep this filling aside till it completely cools.

Pre heat the oven 20 minutes before at 250 degrees c.

Roll out each of the balls of dough on a lightly floured surface into a circle, 12.5 cm in diameter.
Brush 4 circles with the remaining pizza sauce, leaving a 1 cm border free.

Top the circles with the vegetables and sauce and the rest of the shredded cheese. Place the remaining circles of dough on top of the filling and seal the edges with a fork.

Place the pizza pockets on a baking sheet lined with parchment paper. Brush with a little oil. Bake for 18 to 20 minutes.
Brush the pockets surface with olive oil when they are still hot.
When they are warm, slice them and serve with tomato sauce or pizza sauce.