Garlic bread dough
Ingredients
1/2 cup mozzarella cheese (mix of cheese)
3-4tbsp cheddar cheese(optional)
1/4cup lukewarm water
pinch of salt(to taste)
1 tsp sugar
2-3 tsp garlic powder (minced garlic)
¾ tsp oregano
1 cup bread flour(or all purpose flour)
88g sourdough discard(1tbs instant yeast or use 50% each)
4-5 tbsp olive oil
2-3 tsp chilli flakes(to taste)
Garlic butter spread
¼ cup butter, melted
2-3 tsp garlic powder (finely chopped garlic)
2 tbsp coriander leaves(finely chopped)
2tsp parsley (finely chopped,optional)
Method
1. Firstly, in a large mixing bowl take Luke warm water ,sugar ,salt and sourdough starter discard (instant yeast)mix well.And add this mixture to the flour,mix well.
2. Then add garlic powder (minced garlic)oregano ,red chilli flakes and 2-3 tbsp of olive oil and knead the dough well for atleast 10 minutes(to activate gluten).Make the dough smooth and stretchy else garlic bread will turn hard and chewy.
3. Allow the dough for proofing. Lightly drizzle some oil on the bowl and on the dough, cover it with a tea towel or cling wrap and let it proof for 45-60 mint (if you are using the sourdough starter ,it will take more than two hrs for proofing)in a warm place until the dough became double in size.Once it double in size punch the dough down and let it rest for second rise
4. Now time to roll your dough (or pat) to form oval shaped roti.
Garlic spread
Ingredients
Garlic bread dough
•1/2 cup mozzarella cheese (mix of cheese)
•1 cup bread flour(or all purpose flour)
•3-4tbsp cheddar cheese(optional)
•1 tsp sugar
• 1/4cup lukewarm water
•pinch of salt(to taste)
•2-3 tsp garlic powder (minced garlic)
•¾ tsp oregano (Italian herbs)
• 88g sourdough discard(1tbs instant yeast or use 50% each)
•4-5 tbsp olive oil
• 2-3 tsp chilli flakes(to taste)
• Garlic butter spread
• ¼ cup butter, melted
•2-3 tsp garlic powder (finely chopped garlic)
•2 tbsp coriander leaves(finely chopped)
• 2tsp parsley (finely chopped)
Method
1. Firstly, in a large mixing bowl take Luke warm water ,sugar ,salt and sourdough starter discard (instant yeast)mix well.And add this mixture to the flour,mix well.
2. Then add garlic powder (minced garlic)oregano ,red chilli flakes and 2-3 tbsp of olive oil and knead the dough well for atleast 10 minutes(to activate gluten).Make the dough smooth and stretchy else garlic bread will turn hard and chewy.
3. Allow the dough for proofing. Lightly drizzle some oil on the bowl and on the dough, cover it with a tea towel or cling wrap and let it proof for 45-60 mint (if you are using the sourdough starter ,it will take more than two hrs for proofing)in a warm place until the dough became double in size.Once it double in size punch the dough down and let it rest for second rise
4. Now time to roll your dough (or pat) to form oval shaped roti.
Garlic spread
• In a small bowl mix in butter, garlic (garlic powder,parsley chopped and cilantro finely chopped
• spread the prepared garlic butter over the dough generously.further top with mozzarella cheese and cheddar on half of the dough.Also season with chili flakes and oregano.Fold the dough and seal the edges.And brush generous amount of prepared garlic butter ,top with chili flakes and mixed Italian herbs.Make marks over bread without cutting them fully.
• Bake in preheated oven at 200•C for 15 -20 mint,until you will get golden brown crust(temp may vary in your oven)
• Take out from oven ,serve with some dip (mayonnaise,ketup).
Whatshecook 