Put the flours in a big bowl.
Add sugar, salt and yeast to it and mix it.
Rub in the olive oil.
Add the warm water and form a dough.
Sprinkle some flour onto a worktop.
Put the dough onto it and knead it using the heel of your palm for 10 to 15 minutes.
Make the dough into a huge round shape.
Rub oil all over the bowl and the dough.
Place the dough in the bowl and cover it with a cling film, lid or damp tea towel.
Put it in a suitable warm place for the dough to rise till its double the size.Mine takes about 1½ hours. The fermentation time will depend on the weather.
Punch the dough down gently. Sprinkle more flour over the worktop or board. Divide it into 8 or 10 equal parts and roll into a ball.
Mix all the ingredients for the filling.
Take one ball and using your thumb and fingers make it into a bowl shape.
Add 1 tsp of the filling and close up the edges.
Roll the dough into a round shape and place it in a greased tray with the sealed part at the bottom.
Repeat with the remaining dough and filling.
Place the tray in a warm place and let the dough rise again till its nearly double the size. I let it rest for 30 to 40 minutes.
Preheat the oven to 200°C.
Brush olive oil over the tops of the buns and sprinkle some basil over it.
Place the risen dough in the oven to bake for 20 to 25 minutes or till the tops are golden brown.
Remove the bread from the oven and place it on a wire rack to cool for a bit. Its tastes really good while it is still warm.