Every ingredient must be on a room temperature. Weigh the ingredients properly then start making. Firstly lukewarm the milk then add sugar to it and mix well. Then add the active dry yeast and mix again. Make sure everything is well combined and there is no lumps in it. Then cover it and keep it aside for 10 minutes to activate. In another bowl mix yoghurt and egg and keep aside.

In a big bowl sieve all the dry ingredients and add salt to it and mix well. Then add the activated yeast mixture and mix again. Then add the yoghurt and egg mixture and mix very well. Use your hand to mix it properly. If needed use 3-4 tbsp milk and more x it well. Mix those all really well and start kneading.

Now add butter to the dough and knead it for a good 8-10 minutes. Knead it by stretch and fold method. Transfer the dough on the working surface and knead it by this it will stretch and fold well. After kneading for 8-10 minutes you will see the dough has become soft and smooth. At first it will stick to your hand but as you will start kneading it will become smooth and super soft. Then apply some oil in the same bowl and place the dough in it and cover it with cling film then with kitchen towel

Now keep it aside to proof. This is a 1st proofing and it takes 40 minutes to 1 hour or depending on the weather condition or the warmth in the place. I use to warm the oven/microwave for 5 minutes then off it and keep the dough bowl in it covered from all sides this process is called making bed for the dough. Sometimes it takes more than 2 hours so check on your dough. The perfect proofing is checked by the cling wrap if it comes out clean it means the dough is perfectly proven.

Meanwhile the dough is proofing let's prepare the filling. For this mix everything mentioned above in the filling ingredients one by one in the olive oil except half of the tomatoes and half of the coriander leaves. Mix all those very well and keep it aside to give a fantastic flavour and taste. If you have sun dried tomatoes use them it goes very well with this bread or you can even dry them in the oven by slicing them and roasting them at 200°c for 25-30 minutes.

Once the dough doubles in size punch it down and knead it for 2 more minutes. Then make a ball of it and roll it in a square shape. Then grease the baking tray with oil and place the rolled dough on it. Then add the filling on it evenly to all the sides and then spread the shredded cheese on it and start rolling it from lengthwise. Roll it tightly till the end and tuck it at the end so it couldn't open. Make sure it is rolled very tightly.

Now shape it like eight or infinite. Then give a slit in the middle in the shape from top to bottom that is cut in 8 shape. Then cover it and allow it to proof. This is a second proofing and it is a must must do. Don't skip thi. Proof it for 30 minutes and meanwhile preheat the oven 180°c for 20-25 minutes. By that time it will proof then eggwash it very nicely all over. It gives a beautiful glaze to the bread and the make sure the baking tray is also well greased.

Then add the remaining chopped tomatoes and coriander on it and bake it at 180°c for 40 minutes. Check on your oven it may take 5 minutes more or less in your oven as every oven works differently.

Then take it out and allow it to cool down for 10 minutes on the tray then transfer it to a cooling rack. Apply some butter on top of it and allow it to cool down completely. Once cool down then cut it and enjoy it with a cup of warm milk of a hot tea or coffee.

Tips: you can make it with whole wheat flour also and half and half of both all-purpose flour and whole wheat flour. You can use any oil but it tastes best with olive oil and traditionally it's made with olive oil. You can adjust the ratio of filling as per your choice. You can use any cheese of your choice. If you don't like tomatoes then can add pesto sauce on it or even tomato sauce. Make it and enjoy with your loved ones.