Wednesday, July 17, 2019

Dominos Style Garlic Bread using Whole Wheat Flour


I have posted a similar bread here ages back and that was baked using Maida.This is a different recipe which uses exclusively atta/whole wheat flour without compromising one bit on the taste while upping the health factor.I was really apprehensive while using Atta in my bakes,cakes,cupcakes or breads.I had a preconceived notion that it would be dense or it wouldn't be as tasty,so on and so forth.Slowly I realized it wasn't the atta itself but the method in which we used it which made the difference.


While using Maida,we don't have to take any extra steps because we have been baking with maida for ages and it gives such a lovely texture to whatever you are baking it with.However,with atta a few extra steps here and there and you will get extremely successful results.For eg,if you are using atta to bake a cake,sift the dry ingredients thoroughly.At least 5-6 times minimum.This would ensure you incorporate air and the cake wouldn't turn out dense.

For baking breads however,ensure that you add a little extra liquid(water/milk)and knead without adding any extra flour.It would be sticky and messy,use bench scrapers and knead if you are unable to knead with hands.Within 5-7 minutes the dough would start turning smooth and non sticky.The resulting bread would be soft and airy.This isn't limited to any one recipe,approach every recipe with the same steps for great results every single time!

Dominos Style Garlic Bread using Whole Wheat Flour
Recipe courtesy - The Terrace Kitchen


Ingredients

Atta/Whole Wheat flour - 1 cup
Salt - 1/4 tsp
Oregano - 1/2 tsp
Chilly flakes - 1/2 tsp
Olive Oil - 1 tbsp
Warm water - 1/4 cup
Sugar - 1 tsp
Instant Yeast - 1 tsp
Water - 2 tbsp
Oil to smear the dough

For the garlic butter

Butter - 2-3 tbsp
Crushed garlic - 1 tbsp
Coriander leaves - 2 tbsp,chopped

Mozzarella cheese - 100 gms,grated
Processed cheese - 1 cube,grated
Boiled corn - 2-3 tbsp
Oregano and Chilly flakes for garnish

Method

In a bowl,add warm water and sugar and mix until the sugar dissolves.
Add the yeast and mix well.Keep aside for 5-7 minutes.
Meanwhile in another bowl,mix the flour,salt,oregano and chilly flakes and keep aside.
Mix in the activated yeast,olive oil and add enough water to knead the dough to a slightly wet consistency.It shouldn't be smooth and non-sticky to begin with.
Add some flour on your kitchen counter and start kneading the dough with your hands.It will be sticky to begin with but once you start kneading it will start getting smooth.Use bench scraper if it gets too sticky to handle.
Smear the dough with oil and place in a bowl covered with a wet towel to proof for 45 minutes to an hour.

Make the garlic butter 

Mix together butter,crushed garlic and chopped coriander.Add chilly flakes and oregano if you like.{I make it without coriander and store in the fridge,it lasts quite long}

Once the dough is doubled,deflate the dough and knead for a minute.
Roll the dough into a slightly thick round{like a chapathi} and place in the baking pan/tray.
Smear garlic butter all over and add cheese on one half.
Top with corn and chopped capsicum or Jalapeno if you like.
Smear water on the edges of the bread and close the bread in half{like a semi circle}.
Make small sections on the bread with a knife,without cutting all the way through.
Top with some more garlic butter and sprinkle chilly flakes and oregano.
Bake in a preheated oven for about 15-20 minutes at 180C.
Serve warm :)

Step by Step Pictorial

In a bowl,add warm water and sugar and mix until the sugar dissolves.
Add the yeast and mix well.
Keep aside for 5-7 minutes.
Meanwhile in another bowl,mix the flour,salt,oregano and chilly flakes and keep aside.
Mix in the activated yeast,olive oil and add enough water to knead the dough to a slightly wet consistency.
It shouldn't be smooth and non-sticky to begin with.
Add some flour on your kitchen counter and start kneading the dough with your hands.It will be sticky to begin with but once you start kneading it will start getting smooth.Use bench scraper if it gets too sticky to handle.
Smear the dough with oil and place in a bowl covered with a wet towel to proof for 45 minutes to an hour.

Make the garlic butter 

Mix together butter,crushed garlic and chopped coriander.Add chilly flakes and oregano if you like.{I make it without coriander and store in the fridge,it lasts quite long}

Once the dough is doubled,
deflate the dough and knead for a minute.
Roll the dough into a slightly thick round{like a chapathi} 
and place in the baking pan/tray.
Smear garlic butter all over and 
add cheese on one half.
Top with corn and chopped capsicum or Jalapeno if you like.
Smear water on the edges of the bread and close the bread in half{like a semi circle}.
Make small sections on the bread with a knife,without cutting all the way through.
Top with some more garlic butter and sprinkle chilly flakes and oregano.
Bake in a preheated oven for about 15-20 minutes at 180C.
Serve warm :)

5 comments :

  1. Thank you so much for the recipe. I tried this today - without the cheese and corn stuffing. It was super delicious. :)

    ReplyDelete
  2. Hi divya I was vefy excited reading this recipie, so decided to make the garlic bread today.
    Unfortunately somehow the bread became a bit dry,it was hard and crispy, it wasnt soft and fluffy, and inspite of applying so much butter it still looked very dry in taste.

    The only thing I didnt do was sieving the wheat flour 5-6 times as u mentioned and I had used dry yeast of bluebird which had to be activated in water.
    Did the bread dough had to be more moist then the regular roti dough, i kneaded it very well, so I'm wondering what went wrong.
    Please guide me. Thank you

    ReplyDelete
    Replies
    1. Was the yeast you used fresh?When you activated the yeast in water,was it active? That is the reason I feel the bread became hard.

      Delete
    2. I re read this recipie and realised maybe its a garlicbread stick so it maybe hard.
      The yeast did get activated n smelled also after 5mins.
      Maybe its quantity of yeast coz ur recipe u used instant yeast. I used dry instant yeast. And maybe it wasn't moist enough.
      Thank u for yr response

      Delete

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Love,
Divya.

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