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Garlic Bread, Cheesy Dip

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Garlic Bread, Cheesy Dip

  • Suitable for vegetarian
  • 60 mins
  • Serves 2
  • Medium




For Yeast Mix

  • Yeast (dry) – 2tbsp
  • Sugar – 1tbsp
  • Salt – a pinch
  • Flour (all purpose) – 2tbsp
  • Milk (warm) – ½ cup

For the dough

  • Flour (all purpose) – 2cups
  • Italian Seasoning – 1tbsp
  • Chilli flakes – 1tsp
  • Garlic paste – 1tsp
  • Salt – a generous pinch
  • Water – as required
  • Basil chopped – handful
  • Butter (softened) – 2tbsp
  • Oil – for basting

For stuffing

  • Mozzarella cheese (grated) – ½ cup
  • Italian herbs – 1tsp

For basting

  • Butter – 1tbsp
  • Garlic chopped – 2tsp
  • Chilli flakes – a pinch
  • Mixed herbs – a pinch

Cheesy Dip

  • Butter – 2tbsp
  • Cheese grated – 1cup
  • Milk – ½ cup



For cheesy dip

On double boiler mix all and cook till the cheese melts. Remove and using a blender make it smooth. Use it with garlic bread.


For Yeast Mix

Mix all the ingredients together in a warm place till the milk starts frothing. Would take about 45mins.


For the dough

Mix all the ingredients except oil and add the frothy yeast mix. Add enough water to make a soft dough. Rub and knead the dough to make it stretchy.
Round it and baste it with some oil and keep it covered with a wet cloth in a warm place till it doubles in size (45min approx.)
Punch it back and roll it out. In one half place mozzarella grated or sliced, sprinkle some herbs and cover it to shape it like a calzone.


For Basting

Mic all the ingredients and apply a little on to the baking tray. Place the dough there and baste it on top as well. Let it prove till it rises to double. At this stage give gentle slits on top and bake it oven at 180-200 c till done.

Remove and serve with cheesy dip.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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