RITIKA NARULA

Dominos style stuffed Garlic Bread

I have been trying to bake dominos style garlic bread sticks for a year now. Since i bake mostly with whole grains , i found home baked ones to be bit drier than dominos.

With the extra time in hand due to lock down i tried improving my bread baking skills. I read a few books and found this amazing book on bread baking with whole grains.

It has wonderful tips and was an eye opener for me. Although recipes from the book as such didnt translate much for me but the read was enriching .

This recipe that i developed eventually is inspired from the book The recipe uses whole wheat that is usual chakki ka aata laong with fine semolina and relies on buttermilk for the moistness,

My kiddo loves garlic bread so i bake this bread once a fortnight for her . The recipe shared here is enough to make two garlic breads. It is recommended to use good quality butter and herbs as that will make a lot of difference. However, if you like you can sub some amount of butter with olive oil too.

AuthorRitika NarulaCategory

Yields1 Serving

bread
 1.5 cups or 189 grams whole wheat flour
 1.5 cups or 236 grams fine semolina/ bairk suji
 ½ tsp rock salt or common salt
 2 tbsp or 30 grams cold butter cut into cubes
 1.5 tbsp or 22.5 ml honey or 2 tsp sweetner of choice
 ½ cup or 125 ml buttermilk/ chaas/ yogurt plus water
 ½ cup plus ¼ cup water
 1 tsp or 4 grams instant yeast
 1 tbsp garlic paste
 1/2 tbsp chopped garlic
filling
 2 tsp oil
 1/2 cup boiled corn
 1 capsicum chopped finely
 1/4 tsp Salt
 1/8 tsp White pepper
 1/8 tsp black pepper
 1/2 tsp mixed herbs or pizza seasoning or garlic bread seasoning
 1/4 cup processed cheese
 1/4 cup mozzarella cheese
 Substitute mozzarella with processed if are not having it
garlic butter
 4 tbsp butter
 1 tbsp chopped garlic
 Salt to taste skip if using salted butter
 Pepper to taste
 1/4 tsp Mixed herbs/ garlic bread seasonings or pizza seasoning
 Chilli flakes to taste.

INSTRUCTIONS
1

for Filling/ stuffing
1) In a pan , take butter or olive oil or any other oil and saute capsicum for a couple of minutes. Add boiled corn and seasonings, herbs. Mix everything well and switch off the flame. Let it cool fully.
2) Grate both kinds of cheese and keep aside.
3) For garlic seasoning butter –
4) In the meantime take 4 tbsp butter and add chopped garlic to it and heat it on a low medium flame till fully melted. Add pepper and seasonings mentioned above in the filling section. Add salt to it if using unsalted butter. Take it out in a bowl.

2

for Bread
1) In a bowl, take ½ cup warm water add sweetner to it and mix . Dissolve yeast into it. Cover and keep aside.
2) In a bowl, take whole wheat flour, semolina and salt , mix and make a well in the center.
3) Now add 2 tbsp very hot water and add it to buttermilk so it is lukewarm to touch.
4) Pour dissolved yeast and buttermilk water mixture in the well .
5) Using spatula mix the flour from center and then outwards.
6) Add remaining lukewarm water and garlic paste to the dough. Mix well and cover.
7) Let this rest for 10 minutes.
8) Using hand dough attachment of mixer start kneading the dough.
9) Add in more water or flour if required. Knead for 10 minutes.
10) Add 2 tbsp cold cubed butter to the dough and knead again for 10 minutes.
11) Take the dough out on a floured/oil greased surface and bring it together as a ball by greasing hands with oil. The dough should be soft and pliable.
12) Grease bowl with oil and keep the dough in it and brush oil on top of the ball. Cover with damp cloth and let rest for an hour or an hour and half.
13) On a silicon mat or clean surface, sprinkle corn meal or makai ka aata and deflate the dough after first proving.
14) Divide dough into 2 to 3 portions.Cover and let it rest for 10 minutes. This is called bench resting. You can skip this and start making the bread right away.
15) Preheat oven at 230 degree Celsius with both rods on for 10 minutes. It would be better if you can keep the baking pan inside the oven too while preheating.

3

for Assembling
1) Take a portion of dough and roll like chapati using rolling pin on a floured surface.
2) Make sure to sprinkle loads of corn meal on the surface so it doesn’t stick.
3) Now place corn capsicum filling on one half of the circle . Be careful not to place the filling till the edges.
4) Place cheese on top of the filling.
5) Bring the other half over the one with the filling to give it semi circle shape. Seal the edges.
6) Remove the excess flour from the top.
7) Take the baking pan from oven and grease it very well with the garlic seasonings butter we prepared earlier .
8) Transfer the bread on a well greased baking tray using bench scrapper or wooden tray (sprinkled with flour)
9) Make vertical slits using knife.
10) Brush garlic seasoning butter generously over the top and sprinkle more of mixed herbs.
11) Bake in preheated oven at 230 degree C for 15 to 20 minutes till the top is golden brown
12) Remove from oven and brush more garlic butter on top .
13) Serve with cheesy dip and ketchup.

Notes
4

Actual quantity of water depends on the flour used. You might have to add less or more depending on the flour you use .
In this recipe , I used 1/2 cup buttermilk. 1/2 cup water in yeast and 3/8 cup (1/4 cup plus two tbsp more ) water for dough. But I always keep flour / water handy to add in the dough as per the requirement.
We want a smooth dough but it should not be too sticky . But I feel it is better to have it on sticker side than drier one as the resultant bread should be moist and juicy.
You can substitute olive oil for butter too in the recipe.
Also please use fine semolina or barik or chiroti suji for the recipe. You can substitute some or whole of it with refined flour too. So in that case you can combine whole wheat and refined flour to make this bread.
Every Oven is different so keep an eye on the bread after 10 minutes and do not over bake. Take the bread out of the oven when it is golden brown on top

5

Ingredients

bread
 1.5 cups or 189 grams whole wheat flour
 1.5 cups or 236 grams fine semolina/ bairk suji
 ½ tsp rock salt or common salt
 2 tbsp or 30 grams cold butter cut into cubes
 1.5 tbsp or 22.5 ml honey or 2 tsp sweetner of choice
 ½ cup or 125 ml buttermilk/ chaas/ yogurt plus water
 ½ cup plus ¼ cup water
 1 tsp or 4 grams instant yeast
 1 tbsp garlic paste
 1/2 tbsp chopped garlic
filling
 2 tsp oil
 1/2 cup boiled corn
 1 capsicum chopped finely
 1/4 tsp Salt
 1/8 tsp White pepper
 1/8 tsp black pepper
 1/2 tsp mixed herbs or pizza seasoning or garlic bread seasoning
 1/4 cup processed cheese
 1/4 cup mozzarella cheese
 Substitute mozzarella with processed if are not having it
garlic butter
 4 tbsp butter
 1 tbsp chopped garlic
 Salt to taste skip if using salted butter
 Pepper to taste
 1/4 tsp Mixed herbs/ garlic bread seasonings or pizza seasoning
 Chilli flakes to taste.

Directions

INSTRUCTIONS
1

for Filling/ stuffing
1) In a pan , take butter or olive oil or any other oil and saute capsicum for a couple of minutes. Add boiled corn and seasonings, herbs. Mix everything well and switch off the flame. Let it cool fully.
2) Grate both kinds of cheese and keep aside.
3) For garlic seasoning butter –
4) In the meantime take 4 tbsp butter and add chopped garlic to it and heat it on a low medium flame till fully melted. Add pepper and seasonings mentioned above in the filling section. Add salt to it if using unsalted butter. Take it out in a bowl.

2

for Bread
1) In a bowl, take ½ cup warm water add sweetner to it and mix . Dissolve yeast into it. Cover and keep aside.
2) In a bowl, take whole wheat flour, semolina and salt , mix and make a well in the center.
3) Now add 2 tbsp very hot water and add it to buttermilk so it is lukewarm to touch.
4) Pour dissolved yeast and buttermilk water mixture in the well .
5) Using spatula mix the flour from center and then outwards.
6) Add remaining lukewarm water and garlic paste to the dough. Mix well and cover.
7) Let this rest for 10 minutes.
8) Using hand dough attachment of mixer start kneading the dough.
9) Add in more water or flour if required. Knead for 10 minutes.
10) Add 2 tbsp cold cubed butter to the dough and knead again for 10 minutes.
11) Take the dough out on a floured/oil greased surface and bring it together as a ball by greasing hands with oil. The dough should be soft and pliable.
12) Grease bowl with oil and keep the dough in it and brush oil on top of the ball. Cover with damp cloth and let rest for an hour or an hour and half.
13) On a silicon mat or clean surface, sprinkle corn meal or makai ka aata and deflate the dough after first proving.
14) Divide dough into 2 to 3 portions.Cover and let it rest for 10 minutes. This is called bench resting. You can skip this and start making the bread right away.
15) Preheat oven at 230 degree Celsius with both rods on for 10 minutes. It would be better if you can keep the baking pan inside the oven too while preheating.

3

for Assembling
1) Take a portion of dough and roll like chapati using rolling pin on a floured surface.
2) Make sure to sprinkle loads of corn meal on the surface so it doesn’t stick.
3) Now place corn capsicum filling on one half of the circle . Be careful not to place the filling till the edges.
4) Place cheese on top of the filling.
5) Bring the other half over the one with the filling to give it semi circle shape. Seal the edges.
6) Remove the excess flour from the top.
7) Take the baking pan from oven and grease it very well with the garlic seasonings butter we prepared earlier .
8) Transfer the bread on a well greased baking tray using bench scrapper or wooden tray (sprinkled with flour)
9) Make vertical slits using knife.
10) Brush garlic seasoning butter generously over the top and sprinkle more of mixed herbs.
11) Bake in preheated oven at 230 degree C for 15 to 20 minutes till the top is golden brown
12) Remove from oven and brush more garlic butter on top .
13) Serve with cheesy dip and ketchup.

Notes
4

Actual quantity of water depends on the flour used. You might have to add less or more depending on the flour you use .
In this recipe , I used 1/2 cup buttermilk. 1/2 cup water in yeast and 3/8 cup (1/4 cup plus two tbsp more ) water for dough. But I always keep flour / water handy to add in the dough as per the requirement.
We want a smooth dough but it should not be too sticky . But I feel it is better to have it on sticker side than drier one as the resultant bread should be moist and juicy.
You can substitute olive oil for butter too in the recipe.
Also please use fine semolina or barik or chiroti suji for the recipe. You can substitute some or whole of it with refined flour too. So in that case you can combine whole wheat and refined flour to make this bread.
Every Oven is different so keep an eye on the bread after 10 minutes and do not over bake. Take the bread out of the oven when it is golden brown on top

5

Dominos style stuffed Garlic Bread

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