Dissolve the yeast and sugar in water and keep aside for a few minutes till froth starts to develop on the surface.

In a large bowl, combine both the flours, salt and vegetables by hand till mixed.I used onions, capsicum, sun-dried tomatoes and olives.Add the yeast and water mixture and olive oil. Combine with a spoon, spatula or just use your hands like I did. The dough should be moist and slightly sticky. Add extra water by the teaspoon if required. While this does not require kneading like most breads, its good to mix for 3-4 minutes till all the ingredients are properly combined. I just transfer the dough to the counter and knead lightly for a couple of minutes.

Cover the dough with a cloth or cling film, and set aside in a warm, dark spot till it doubles in size. I usually place the dough inside my oven without switching it on.

Once the dough has doubled in size (it took mine about 40 minutes), transfer the dough to a baking sheet lined with greased parchment paper. Be careful not to deflate it completely.

Lightly stretch the dough till it forms a rectangle.

Spread a layer of marinara sauce, sprinkle with basil leaves and grated cheese.

Now mentally divide the dough into three parts. Flip the first part on the middle and then flip the third part on top of it, letter style.

Seal the edges and brush all over with olive oil.

Pre - heat your oven to 220 degree Celsius and bake for 35-40 minutes till golden brown.