I have always loved the shape of this leaf shaped bread. My family loves the combination of herbs and onion in the dough. It makes a filling after school snack. My daughter loves the aroma of the herbs when it is cooked. In fact she loves the aroma even before I put the bread in the oven.
I used onions with fresh thyme and dried basil. You can use rosemary or sage or any other herb of your choice. I also sprinkled some cayenne pepper for some heat.
You will need
For the dough
125 gm whole wheat flour
150 all purpose flour
4 gm instant dry yeast
1 tsp. salt
1 tbsp. olive oil
For the filling and topping
1 tsp. olive oil
1/4 medium onion
3-4 twigs thyme
1 tsp. dried basil
1/2 tsp. cayenne pepper powder
1 tbsp. milk for brushing
Combine all the ingredients for the dough in a mixing bowl and form a soft dough. Knead for a few minutes until it is soft and elastic. Cover and keep aside until doubled in volume, about an hour and a half.
Meanwhile heat the oil in a pan and saute the onions. Remove the thyme leaves from the stick and add them to the onions with a little salt. Saute the onions until they are tender. Turn off the heat and keep aside to cool completely.
Preheat oven to 350 F. Transfer the dough to a floured working surface. Flatten a little with your palms and add the onion, basil and cayenne pepper. Fold the dough over and flatten it gently with your palms. Repeat until the onion and herbs and mixed in. Using a rolling pin gently roll to form a rough rectangle.
Using a sharp blade or knife cut the dough to form the veins of a leaf.
Press down pieces of cheese into the dough. Brush the top with a little milk.
Bake for 15-20 minutes or until the cheese has melted and the dough is cooked through.