We have still not started eating from outside much to the surprise of our friends here. But honestly, after learning to cook clean and delicious food at home, we don’t actually feel like ordering from outside. For me, the main turn off is the oil. I am so used to either coconut oil or ghee in my cooking that when I am reminded of the oily restaurant foods (mostly sunflower or some mix of refined oils), I don’t feel like eating out at all. I can’t believe I used to find it tasty. Life has changed so much in every way.
Not only curries, even pizza and garlic bread are homemade now. This Whole wheat Pizza is not only easy to make but tastes so yummilicious apart from being healthier too. I also happened to try cheesy garlic bread sometime back and we all loved it. So it had to be on the blog as well. I made it many times to recheck the recipe (also to devour it 😁) but could not get good clicks as the kids are always in urgency to gobble it up. 😀
I finally gave up and decided to share these somewhat okay pictures itself on the blog. Don’t go by the picture, it’s really very tasty and much better than outside ones. We absolutely love it. It’s not very difficult to make too if you follow the step by step pictures well.
Hope you all try and love it too. Happy and healthy baking! ❤️
1 and 1/2 Cups Whole wheat flour or gehun ka Atta (I use Pillsbury brand)
About 1/2 Cup Water to knead the dough (depends on the flour brand)
1 tsp Instant yeast (or 1 and 1/2 tsp dry active yeast)
1/2 tsp Sugar
1/4 tsp Salt
About 1/2 Cup grated Mozzarella cheese
For the garlic dressing:
2 Tbsp salted Butter (if using unsalted, add salt to this dressing)
5 Garlic pods
2 Tbsp finely chopped Coriander leaves
1 tsp Dried mixed herbs seasoning
Step by step recipe:
1. Take wheat flour, instant yeast, salt and sugar in a mixing bowl.
Note: If using dry active yeast, it needs proofing ie put the yeast along with sugar in lukewarm water and then add to the flour and salt once the yeast has risen (takes about 5 mins).
2. Now add water little by little and form the dough like regular chapati dough – Soft and smooth. No need to knead.
3. Keep for rest covered in a warm place for an hour.
Note: It might not rise much but that’s fine, it will have a yeasty smell to it which shows it has acted in the dough. In cold places, keep for 2 hours since it will take longer for the yeast to act.
4. While it’s kept for rest, prepare the dressing. Melt the butter in a microwave or in a pan. Add finely chopped garlic, coriander leaves and herb seasoning. Also add chilli flakes if you like (I avoid for my kids)
5. Once the dough has finished resting, preheat the oven at 200 C for 10 mins. Take a oven proof plate. Grease with oil and sprinkle dry wheat flour over it. Spread the dough in circle shape over it as shown.
6. Now apply half of the dressing evenly over it.
7. Spread mozzarella cheese evenly over it.
8. Fold and seal the edges as shown.
9. Apply the rest of the dressing over it and make evenly spaced cuts over it till three fourth of the semicircle. (reminds me of maths lessons 😁😁)
10. Bake in the preheated oven at 200 C for 15 mins in the center rack or till the surface turns golden brown in colour.
11. Allow it to cool slightly. Enjoy served with ketchup.
* I use Pillsbury wheat flour for all my bakes. Love the flour as it makes the baked goodies perfect.
* There is no need to knead the dough. Just bring them together like chapati dough. That’s enough. But make sure the instant yeast is of good quality. If using dry active yeast, make sure to proof it as mentioned above in the step by step recipe.
* You can grate the garlic if you don’t like garlic bites in your garlic bread. Also add chilli flakes if you like it.
* Don’t keep opening the oven door while baking. Open only after 10 to 12 mins into the baking time. Else it can hinder the baking process.
* Preheating the oven is a very important step. Don’t forget it.
* This tastes best when eaten hot and consumed immediately after baking.
* The dough can be made beforehand and refrigerated to be used within two days.
* This is the same dough that I use for my Whole wheat Pizza which is a regular fare at my house and my kids’ favourite.