Whole wheat cheesy garlic bread

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. πŸ˜€

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! ❀️

RECIPE:

Ingredients:

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.

Notes:

* 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.

16 thoughts on “Whole wheat cheesy garlic bread”

  1. Hi..Garlic bread looks very tempting.. Need to try.. Pls can u suggest me to how to bake the same recipe without oven.
    Thank you in advance.

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    1. Hello, thank you. I have not tried the bread without oven but many of my readers have successfully baked in a kadhai. I guess there are many videos on YouTube showing the process to do the same. Bake time is almost the same as oven. You can also check Bake with Shivesh YouTube channel. He has baked cookies in kadhai without oven. Process will be same for the garlic bread too. Just preheat for 10 mins, place this inside the kadhai over a stand and bake for 15 to 20 mins till the surface gets brown.

      Like

    1. Hello, I have not tried the bread without oven but many of my readers have successfully baked in a kadhai. I guess there are many videos on YouTube showing the process to do the same. Bake time is almost the same as oven. You can also check Bake with Shivesh YouTube channel. He has baked cookies in kadhai without oven. Process will be same for the garlic bread too. Just preheat for 10 mins, place this inside the kadhai over a stand and bake for 15 to 20 mins till the surface gets brown.

      Like

  2. Hi! I tired this today and it looked great but tasted like plain chapati dough. I baked it for nearly 20 mins but it was still very β€œdoughy” for lack of a better word. Could I have made it very thick? Can you please add a picture of what it looks like on the inside after it is cut (a side view of the bread fingers )

    Like

    1. Oh that’s sad to know. I always make this and it does not come like dough at all. Also, many of my readers have tried this and it comes out very well. Just some few questions.

      * Was the yeast of good quality and active? Yeast is very important for the dough to rise and give it that spongy texture.

      * Did you preheat the oven well?

      * Hope you did not open the oven door in between. Opening in between can lead to uneven baking.

      * Also, please spread it thin next time. Thick dough can lead it to not making inside.

      My guess is the culprit is the yeast. Please check if your yeast is active and then use it further.

      Okay, will add the side view next time I bake.

      Like

      1. Thanks! The yeast did bloom but I will try spreading it thinner next time and also double check on the other pointers.

        Like

  3. Hi mitha. Thank you for this recipe. I am too new to baking but tried it today. It was tasty but was not too sure on the thickness of the roti before the stuffing. And also,how do we join the sides? Fonyiu need to add water? Because after it was ready,the bread had opened off. Possibly i had not tightened them enough. So,please explain where I could have gone wrong.

    Like

    1. My pleasure to share the recipe. The thickness is almost like a paratha, if you get what I mean. To join the sides, just press the edges and seal well. Possibly you did not press it tightly. I am sure you will get it right next time.

      Like

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