• First off, check the expiration date on the package of yeast.
• In a large bowl, mix the flour, salt, sugar, yeast and oil.
• Add the warm milk and integrate all the ingredients with your hands (You may need to add more milk than the called for. The amount of moisture in the flour determines how much you need to add).
• When the mixture starts coming together, knead it thoroughly and push your hands, curving your fingers over the dough to get a malleable dough.

Meanwhile, prepare the filling:

• In a bowl, mix the tomatoes, onions, red bell pepper paste, salt, cumin powder, canola oil, sesame seeds and red chili (if used). Refrigerate allowing the ingredients to blend together.

To roll and bake the manakeesh:

• When the dough has doubled in size, divide the dough into 10 equal balls. Sprinkle some flour on top of the balls.
• Sprinkle some flour on a clean countertop and sprinkle some more on your rolling pin (this will prevent the dough from sticking.
• Preheat the oven to 230°C /450°F.
• Place one ball of dough over the floured surface and stretch it with the rolling pin to a round circle about 1.5 cm / 1/2 inch thick and about 20 cm/8 inches in diameter. Repeat with the remaining dough.
• Transfer each rolled dough to a lightly greased baking sheet or a baking stone.
• Use your fingers to dimple the surface of the dough
• Divide the filling equally on top of the round dough, leaving a 1.5 cm/ ½ inch boarder around the edges.
• Bake the manakeesh, you may probably need to bake in batches, in the lower middle rack of the oven until the edges and surface are golden in color. Remove from the oven and enjoy with a hot cup of tea! How delicious!!