Add yeast & sugar to lukewarm water and stir it. Set aside for 10 to 15 mins.

When the water turns frothy, add flour, salt and oil. Mix and make a dough adding more water if needed.
Knead the dough very well until very soft and pliable for about 5 to 7 mins.

Apply a thin layer of oil and keep covered in a bowl. Allow the dough to rise and double in size.

Meanwhile prepare the tomato pizza sauce.
To make sauce, heat oil in a pan and saute garlic until it smells good.
Then add red chilli flakes and saute until they turn slightly golden.

Add tomato puree, salt and sugar. Stir and continue to cook covering partially as it splatters a lot.
Cook until the sauce thickens. Add oregano and black pepper.
Mix and set aside to cool.

Take prepared dough, divided into two equal size. sprinkle flour and roll out the two dough in round shape with rolling pin.

Place the two sheets of pizza on top of each other on the baking tray. Cut out equal size circles, then remove the top sheet and set aside. On the bottom pizza sheet, spread the pizza sauce and mozzarella cheese.

Place the other sheet of pizza back on top.

Take a glass and place it in the center of the pizza circle. Using a knife or scissors, slice the pizza into pie-wedge-shaped strips.

Moving away from the edge of the glass toward the edge of the pizza circle. Continue until you’ve moved all the way around the pizza circle.

Take each pizza strip and twist. Sprinkle black sesame seeds on the middle of the pizza. Brush the egg wash over the top of the twisted puff pastry, including the flat center circle. Bake for 20 to 25 minutes, until golden brown.

Served hot with some coke.