How to make
Pour 3-4 tbsp of the water, pinch of sugar, 1 tsp flour, yeast, baking soda in a small bowl, leave for 15 min.
Knead a dough and leave to double in volume, then roll out into a sheet 3/4″ (2 cm) thick, tear walnut-sized pieces from it, dip them in the mixture with chutney and olive oil, arrange a row of them.
After pouring in the greater part of the stuffing, continue arrange dough balls on top.
Once done arranging, if you have any of the chutney mixture left, stir with the egg yolk and pour it on top.
Bake at 360°F (180 °C) about 45-50 min. with the fan on.
