Here’s how I made mine…
1 packet quick yeast
1/2 cup warm water
2 tsp raw sugar
1/2 cup whole wheat pastry flour
2/3 cup white all purpose flour
1/4 tsp cumin seeds
1 jalapeno, chopped fine
2 garlic cloves, minced
2 tbsp sun-dried tomato in oil
1/2 tsp salt
Combine 1/2 cup water, yeast and sugar for 10 minutes.
Meanwhile in a large bowl, mix together whole wheat pastry flour, white all purpose flour, salt, cumin seeds, garlic, sun-dried tomato in oil and minced jalapeno. Add yeast mix and mix well.
Knead for 3-4 minutes, using extra flour as needed. Cover with towel and let sit for 1.5-2.0 hrs, till doubled.
Knead for 1-2 minutes. Roll-out and distribute into 6 rolls. Lay out parchment paper on a baking dish and distribute the rolls. Sprinkle some water, cover with cloth and let sit for another 45 minutes to an hour, till doubled.
Preheat oven to 375 degrees. Bake for 20-25 minutes, until golden.