INGREDIENTS & PROCESS:
¾ CUP LUKE WARM WATER
1 TSP SUGAR
1 TSP YEAST
MIX WELL
KEEP FOR 5 MIN.
1 & ¼ CUP FLOUR / MAIDA
1 TSP RED CHILLI FLAKES
½ TSP SALT
½ TSP GARLIC POWDER
MIX THE YEAST MIXTURE
MAKE FINE DOUGH
1 TSP OREGANO
RUB SOME OIL
KEEP IN WARM PLACE FOR 1 HOUR
¼ CUP BUTTER
1 TBSP CHOPPED GARLIC
2 TBSP CORIANDER
DOUGH IS READY
KNEAD FOR A WHILE
ROLL THE DOUGH
POUR THE BUTTER GARLIC MIXTURE
½ CUP MOZZARELLA CHESSE
BOILED CORN
CAPSICUM
1 PINCH RED CHILLI FLAKES
1 PINCH OREGANO
PUT SOME WATER ON THE EDGES
FOLD
PLACE IN An OIL GREASED PAN
BRUSH BUTTER GARLIC MIXTURE
SPREAD CHILLI FLAKES & OREGANO
CUT MARK WITH KNIFE
PLACE IN PRE-HATED PAN
COOK FOR 20-25 MIN. IN LOW MEDIUM HEAT
CHESSY GARLIC BREAD IS READY