Garlic bread

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Enjoy a wholesome, homemade garlic bread crafted completely from scratch using whole wheat flour. This eggless, vegetarian recipe yields a soft, flavorful loaf with a golden crust and aromatic garlic butter, perfectly baked in an OTG.

Ingredients

For the Whole Wheat Dough:

- Whole Wheat Flour (Atta) 1 cup Base ingredient
- Active Dry Yeast                1 tsp Leavening agent
- Sugar                                     0.75 tbsp Feeds yeast & aids browning
- Melted Butter                      2 to 3 spoons Enriches dough texture
- Salt                                     0.5 tsp Enhances flavor
- Milk                                     1 tbsp For a softer crumb
- Refined sunflower oil                2 tbsp


For the Garlic Butter Spread:

- Softened Butter                         2 tbsp Base for spread
- Fresh Garlic                         3 cloves Finely minced or crushed
- Fresh Coriander or Parsley    1 tbsp Finely chopped for freshness
- Chili Flakes                                 0.5 tsp Adds mild heat
- Oregano or Italian Seasoning    0.5 tsp Herbaceous flavor
- Salt                                        0.125 tsp Skip if using salted butter
- Mozzarella Cheese                  0.25 cup Optional topping








Steps to Make the Bread Using OTG

1. Activate the Yeast & Prepare the Dough

  1. In a small bowl, combine the warm water, sugar, and active dry yeast. Let it sit for 5 to 10 minutes until frothy.

  2. In a large mixing bowl, combine the whole wheat flour and salt. 

  3. Ensure salt is adjusted to taste at this stage itself. 

  4. Pour the activated yeast mixture, refined sunflower oil, and milk into the flour. Mix to form a dough. 

  5. 4 to 5 garlic pods peel and fry them in oil. Then crush this fried garlic and mix it to the dough. 

  6. Dough should not be thick like a chapathi dough and too loose. But sticky and slightly elastic. Adjust the milk as required to get this consistency. 

  7. Shape it into a ball, lightly grease with oil, cover, and let it rise in a warm place for  2 hours until doubled in size.

2. Prepare the Garlic Butter & Shape the Bread

  1. While the dough rises, mix the softened butter, minced and roasted garlic, herbs, chili flakes, oregano, and salt in a small bowl.

  2. Punch down the risen dough gently, shape it into a small loaf or flat roll, and place it on a parchment-lined baking tray. Do not once again press the dough hard or roll it hard. Just gently with hand or rolling pin to make half a inch round roti shape. 

  3. Now coat the top layer of this thick roti with the mixed spread. 

  4. Layer it with Laughing Cow shredded cheese or Go Mozarella cheese. More cheese more taste. 

  5. Fold it into semi circle and seal the edges. Do not leave the edges too wide. The two sides of semi circles should touch and seal exactly. 

  6. Apply the spread also on top of the semi circle roti liberally.

  7. Cover and let it rest for a second rise of 30 minutes. (Optional)

3. Bake in the OTG ( takes 30 to 45 mts)

  1. Pre-heat your OTG to 180°C with both heating elements ON (Bake mode).

  2. Cut your Garlic bread into shapes vertical slits 

  3. Place the baking tray on the middle wire rack of the OTG.

  4. Bake for 15  minutes at 180°C. 

  5. Check if it is cooked well with a knife. If required bake it for another 30 mts ( but check after every 15 mts)

  6. Remove from the OTG once the crust is golden brown. Slice and serve warm.

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