Buttery Garlic Breadsticks Snack for Tea time
Must have Breadsticks for Soups or Pasta
Garlic breadsticks is an all time favorite at our place and here’s how anyone can make it at home with ease and that too from scratch.
This recipe yields 2 portions.
Attention: Calorie conscious people, make it at your own risk 😉
The more butter you add in the end while serving, the more delicious it’s going to be.
Control the amount of yeast though because sometimes it smells a lot yeasty and that’s not what we want. These Garlic breadsticks go beautifully with soups as well, or pair it with a super creamy pink pasta, else have it on it’s own and you will love life…mmm…i love it to the core.
- Maida or All-purpose flour : 250 – 300 gms
- Milk Powder : 1 Tbsp
- Active dry yeast : 2 gms about 1 tsp
- Warm milk and water mixed in equal quantities : 1 cup
- Sugar : 1/2 Tbsp
- Garlic minced (medium size) : 6 cloves
- Olive oil : 1 Tbsp
- Butter : 100 gms
- Salt : 1 tsp
- Oregano or pizza Seasoning : 1 Tbsp
- Cornmeal : 2 tsp
Mix in the dry yeast, milk water combo, and sugar. Mix properly.
Cover the vessel with a towel (as yeast prefer to work in the dark) and put aside for 15 minutes for the yeast to activate, after the bubbles starts appearing, the yeast is activated.
(Note: The Milk water combo should be lukewarm, if the water is too cold the yeast will not “wake up.” If the water is too hot, you run the risk of killing the yeast. Make sure the amount of milk water combo you use is not greater than the amount you need to make the dough)
After 15 minutes, add Olive oil, minced garlic, salt and half quantity of butter (melted) to the yeast mixture.
This is the liquid with which we will knead our dough.
Now, To the Maida, add salt, Milk powder, oregano and pour the yeast mixture slowly while mixing Maida mixture.
Make a soft dough, knead it for 15 – 20 minutes to develop gluten. Use Olive oil to smoothen the dough.
(The resulting dough should be stretchy and soft)
Apply some olive oil in a container and put the dough. Cover it with a cling film and place it in fridge for 18 – 24 hours. It should double up in volume.
After 24 hours, Take the dough out and keep aside for 30 minutes.
Preheat the oven to 200 degree Celsius for 5-10 minutes.
Divide the dough in 2 parts, take some corn meal and roll it out in a thick chapati shape. Do not roll it very thin, it should be at least ½ cm thick.
Apply some butter in the middle to half of the chapati and fold to make a semi-circle.
(Note: Applying a lot of butter will separate the two layers so apply very less butter inside and pinch the sides so that it does not open.)
Now on a baking tray, apply some butter, sprinkle lots of oregano seasoning.
Remove excess of corn meal from the rolled out dough and transfer to the tray.
Apply some more butter, sprinkle some oregano and Cut the dough into bread sticks, but do not cut all the way down and bake it in medium rack, at 180 degree Celsius for about 7-8 minutes.
Transfer it to the Top rack and bake at 220 degree Celsius for 2 minutes or until it is golden brown on top.
Take out, and put 2-3 tsp of melted butter evenly and let the butter seep in.
OTG Used : Morphy Richards 18L