Three months before, I thought of recreating the same garlic bread at home. When all my cousins around there, I prepared 4 large size breads using the yeast which I brought from the UK for my first attempt and it was a huge success among all. The yeast which I brought from UK was over and thought of trying the same bread again with the yeast available here. To my luck, the yeast didn't prove at all. After checking with few of my blogger friends, I got a good pack of yeast last week from the shops they mentioned and tried these stuffed breads again yesterday. All have gone in no minute after taking the picture for the blog. To point out, my mom who doesn't like cheese grabbed a whole medium size bread.
Preparation Time: 30-35 minutes
Cooking Time: 15 minutes
Idle Time: 1-2 Hour
Makes: 3 medium size breads
All purpose flour / Maida / Plain flour - 1 and 1/2 cups + 1/2 cup
Active dry yeast - 1 tablespoon
Granulated sugar - 1/2 tablespoon
Salt - 1/2 teaspoon
Olive oil - 2 tablespoons
Water - 1/2 cup + as required to make dough
For Garlic Spread:
Garlic cloves - 10 nos, medium size
Unsalted butter - 1/3 cup, at room temperature
Red chilli flakes - 2 teaspoons
Dried spice mix - 2 teaspoons (includes oregano, basil and thyme)
Salt - a pinch
Sweet corn - 1/2 cup
Pickled jalapenos - 1/4 cup
Mozzarella cheese - 1 cup, grated or finely chopped
1) Heat 1/2 cup of water to luke warm temperature. Add active dry yeast and sugar. Beat using a spoon till the yeast dissolves completely.
2) Keep aside untouched for 7-10 minutes to prove. After 7 minutes, you can see the frothy bubbles which means the yeast proved well. If not, throw the yeast and buy new pack to prepare this bread.
3) In a wide mixing bowl, take all purpose flour and salt. Add proved yeast mixture and a tablespoon of olive oil to it. Mix well.
5) Coat the dough with the remaining olive oil. Place it in the greased bowl and cover using a cling wrap and keep it aside for 1 hour or until it doubled in its size. It depends on the place you kept the dough for raising.
6) Meanwhile, prepare garlic spread and stuffing.
For Garlic Spread:
1) Take butter in a bowl.
2) Add red chilli flakes and dried spice mix. Mix well.
1) Steam cook the sweetcorn for 5-7 minutes. Alternatively, you can also cook it in the microwave or use the frozen corn.
2) Drain the vinegar and transfer the jalapenos to a bowl.
1) After 1 hour, The dough should have raised well. Preheat the oven for 375F/190C for 15 minutes.
2) Punch back the raised dough. Transfer this to a floured surface. Slightly knead it for 3-5 minutes. The outer surface spring back when you touch the dough towards inside.
4) Roll each dough ball into a circular disc with 12-14CM diameter.
5) Spread a tablespoon or more garlic spread to the disc.
7) Fold the dough in half and seal the edges carefully. Make sure not to have any opening, otherwise cheese will come out while baking.
8) Score the dough gently to allow the air go out while baking. Repeat these steps for remaining bread. Cover the prepared bread using cling wrap to avoid it from drying.
9) Brush the top of all the breads with remaining garlic spread. Sprinkle dried oregano.
11) Remove from the oven and brush again with garlic spread.
12) Slice and Serve hot.
1) Try adding the yeast quantity as per the package suggestion. After checking so many trials, for 1 tablespoon my dough raised well and hence I added 1 tablespoon for 1 and 1/2 cup flour.
2) Change the stuffing as per your preference.
3) You can also add any of your favorite spices and seasoning.