We start by preparing the dough.
Put sifted flour in a bowl. Add salt and pour the warm milk (NOT hot) in which I dissolved the yeast.
We start to knead by adding little by little the oil. Knead for at least 10-15 minutes.
(If the dough is too hard, add a little more milk, if it is too soft but add a little more flour).
We obtain an elastic and non-sticky dough. Cover the bowl and leave it to rise for at least an hour.
Peeled and washed the pepper, cut it into cubes. Finely chop the cleaned and washed white and green onions.
Separately put in another bowl the tomato juice, salt and pepper and add the vegetables. Mix everything well.
When the dough has risen, knead it a little more to get all the air out of it and divide it into two equal parts.
We take the first part of the dough and with the help of a rolling pin we spread a thin sheet.
Divide the sheet into three approximately equal parts (but without cutting the dough - see photo). In the middle we place half of the vegetable composition.
We divide the lapteral parts into thin strips.
Place slices of mozzarella over the vegetable composition and cover with strips of dough alternating on both sides.
Do the same with the second part of the dough and the rest of the vegetable and mozzarella composition.
We put the braid in a tray lined with baking paper (or greased with butter and lined with flour).
Beat the egg lightly with milk and grease the braid.
Put the tray in the oven heated to 180 degrees until it browns nicely on the surface.
It is as good hot as cold!
Good appetite .