Being positive & Wholewheat Flatbread with bell pepper

What we choose to do with the time we have is really our decision. I had thought I will try to use this time to learn bread baking and do it for different types of breads at least once or twice a week. But then this supposedly free time we have is an illusion, isn’t it?
We are all struggling. Even those of us who put up pictures looking like they are ready to go out to meet friends. Even those of us who seem to be lounging with a book. Even those of us who are carrying out activities with our kids. Even those of us who seem to be ‘zooming’ easily through online sessions.
Why then do we share that? Because we have that choice of sharing what we want – the positive, which can be what we wish to do, where we want to be, how we want to live these moments, how we are coping with it. Or the negative, what we can’t do, what we can’t change, what we think we are missing.
Like the positive here – I might be far off in terms of perfecting bread baking but here is a small step towards it. I baked this Wholewheat Flatbread topped with bell peppers and loved how this turned out. 🙂

I choose the positive over the negative every single time – for as long as I can. And when I can’t choose that for some reason, I can still choose to remain quiet. But not negative.

Wholewheat Flatbread with bell pepper


1 cup whole wheat flour
1/4 cup warm water
1/2 tsp dry yeast
1/2 tbsp cane sugar
2 tbsp cold pressed sunflower oil

1/2 tsp salt, 1/2 tsp rosemary ( dried)

Chopped bell pepper and onions,caramelized in 1 tsp of oil

Method –

  1. Take the warm water in a bowl, and add the cane sugar and yeast into it. Then set it aside for 5 mins. 

2. Mix the flour, salt and rosemary well.

3. Add the the water and activated yeast to the flour.

4. Knead well, add the oil and mix that into the dough.

5. Place the dough in another bowl and cover it.

6. Allow it to double in size. Then take it out, punch it and knead well.

7. Place it into a greased baking tin/ loaf pan and allow it to rest for a couple of hours.

8. Preheat your oven at 180 degrees C for 10 minutes.

9. Press the caramelized bell pepper and onions onto the loaf.

10. Brush lighly with oil and then place into the oven.

11. Bake it for 20 minutes or until it is brownish on the top.

12. Cool off and slice.

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