In a large bowl, add all-purpose flour and instant dry yeast. Mix well.
Then add carom seeds or ajwain, turmeric powder, black pepper powder, sugar and salt. Combine everything together.
Pour olive oil into the flour mixture. Add warm water little at a time and make a smooth dough.
Dust the work surface with flour. Place the dough over it. Knead it for 5 minutes. Now you can knead it in two ways.
First Method: Place the dough over the floured surface and stretch it with the heel of your palm, away from your face. Then fold it back and rotate the dough 90-degrees in a clockwise or anticlockwise direction. Again stretch, fold and rotate. Keep repeating until the dough is smooth.
Second Method: Apply flour on your palm. Hold the dough and fold the edges into the centre, away from your face. Just like folding a book. Then turn it and fold again. Continue folding it for around 8-9 times. I saw this technique on Natasha’s Kitchen and I prefer this method over the previous one.
To check if the dough is ready to rise, press it with your finger and it should bounce back. Otherwise, keep kneading it.
Pull the sides of the dough towards the bottom. Gather the ends together. Pinch and seal it. And form a smooth ball.
Grease the bowl with olive oil. Place the dough in it. Brush a little oil over the dough as well.
Cover with cling wrap. Allow it to rise for a few hours until it has doubled in size.
During summer it may double in size in just 30 minutes to 1 hour. But in winters, it may require more time. I made this in November and it was around 25-degree Celsius. The dough took approximately 1 hour and 30 minutes to double its original size.
Unwrap and punch the dough down to release all the air bubbles. Form a smooth dough ball.