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In a small bowl, dissolve the sugar and the yeast in the 1/2 cup of warm milk. Wait 5 minutes till the yeast bubbles up.
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Put 2 3/4 cups of flour, salt, softened butter, and garlic paste in the bowl of your stand mixer and with the paddle attachment, mix it all in.
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Then add the yeast mixture andthe 3/4 cup of milk and stir till everything is mixed.
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Switch to the dough hook and knead until you have a soft, smooth and elastic/ pliable dough which is not sticky. Add a little extra flour if your dough is sticking,but only just as much as is necessary.
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Shape the dough into a ball and place it in a well-oiled bowl, turning the dough to coat itcompletely with oil. Cover and let it rise for about 1 to 1 1/2 hours or untilalmost double in volume.
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Dust your work surface lightly with flour. Deflate the dough, add in the tomatoes, cheese, garlic and chili flakes.
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Make 30 walnut size balls out of the dough, leaving a bit extra for the stem and leaves.
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Place the dough balls in the shape of a grape bunch, cover with a cloth and let rise until doubled.
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bake on 350* F for 25- 30 minutes.