Instructions
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1
Pour 1 cup of warm water into a small bowl. Add the yeast and sugar; mix and cover for 15 minutes or until rise. Scoop the flour inside a mixer; add the baking powder, salt and 3 tablespoons of oil. Cover and mix for 3 minutes. Add 1 egg, ½ cup of water and mix for 3 minutes. Add the yeast mixture. Connect the dough plug to the mixer, cover and mix for 3 minutes. Add the warm milk while mixing. Uncover and mix for 9 mimutes.
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2
Add ½ teaspoon of oil to a plate, immerse the dough in the oil and cover for 1 hour or until double in size. Sprinkle some flour over a flat surface. Place the dough on the surface, stretch horizontally and split into two.
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3
Stretch both with a roller and cut out rectangular dough using a rectangle-shaped container. Place the dough in a tray and cover for 30 minutes.
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4
Chop the potatoes in cubes and cook with 5 cups of water in a pot over medium hear. Add ½ teaspoon of salt. Cook until potatoes are softened. Boil the eggs for 15 minutes. Wait for the eggs to cool down and cut into dices. Slice the olives also. Place a pan on the cooker, set the heat to medium and add 3 cups of oil. Reduce the heat to medium low once the oil is hot and fry the rectangles of dough until they fluff up.
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5
Half cut open the breads and fill with the tomato sauce, chilli paste, chunk light tuna, lettuce, sliced olives, diced eggs and cooked potatoes.
