– Add 1 tsp sugar and 1 tsp yeast to 1/4 cup lukewarm milk, mix well and leave for 5 mins to ferment
– Add 1 cup maida, 1/2 tsp salt, 1 tsp oregano, 1 tsp chilli flakes, 5 garlic pods finely chopped, 1 tsp butter to the yeast milk and knead well for 10 mins to make it a soft dough
– Apply 2 tsp oil, knead again and tuck the dough to the bottom and close it with a wet cloth and rest it for 2 hours
– After 2 hours, pinch at the centre, transfer it to the work area and knead the dough again and flatten it
– Mix 1/4 cup butter, chopped garlic 5 pods, 1 tsp oregano, 1 tsp chilli flakes, 2 tbsp chopped coriander leaves and apply it generously on the flattened dough
– Add grated mozzarella cheese, boiled sweet corn, chilli flakes, oregano in one half of the bread, fold it into half and transfer it to the baking tray
– Apply the garlic butter spread over the bread, add chilli flakes, mixed herbs and make cut marks all over the bread
– Bake it in convection mode at 180 C for 20 minutes
Garlic Bread
by