![]() Sprinkle the remaining spice mixture and salt evenly over them, and bake it in a pre-heated oven at 200°c (400°f) for 25 minutes.Brush melted butter over each stuffed garlic bread.Slit vertically each stuffed garlic bread slightly at regular intervals using a sharp knife.Place them on a baking tray lined with butter paper, cover it with a damp muslin cloth and keep aside for 30 minutes.Repeat step 3 to 6 to make one more stuffed garlic bread.Cover it with the other half of the dough to make a semi-circle and press it well to seal the edges completely.Sprinkle with 1 tsp of the prepared spice mixture and ½ tbsp jalapenos evenly over it.Spread 1 tbsp of cheese spread on one side of the circle, leaving the edges and sprinkle ½ cup of cheese evenly over it.(8”) diameter circle using a little maize flour for rolling. Roll a portion of the dough into a 200 mm.Divide the dough into 2 equal portions.Dust a clean dry surface with little maize flour, place the dough over it and knead it till smooth.Combine all the ingredients in a mortal pestle (khalbatta) and pound till coarse. ![]() Transfer the dough into a greased bowl and cover it with a damp muslin cloth and keep aside for 1 hour.Combine the plain flour, garlic, oregano, butter, chilli flakes, yeast-water mixture and salt, mix well and knead it into a soft dough using enough warm water.Cut the bread into cubes with X slices without cutting all. Combine the yeast, sugar and 2 tbsp water in a small bowl, mix well cover it with a lid and keep aside for 10 minutes. Mix the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds and parsley in a bowl. ![]()
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