1 cup all-purpose flour/maida (200 grams)
1 tbsp of Santorini tea leaves
1 cup of water
1 tbsp oregano
1 tbsp chilly flakes
Some finely chopped garlic
Some chopped coriander leaves
Salt according to taste
1 tsp powdered sugar
1 tsp mixed herbs
1 tbsp instant dry yeast
1 tbsp unsalted butter/ghee (for dough)
1/4 cup melted butter (for garlic butter)
Step 1 - Take 1 cup of water and one tbsp of Santorini tea leaves. Boil it for about 2-3 minutes. Strain it in a bowl and keep it aside.
Step 2 - Take the lukewarm tea, add one tbsp of instant dry yeast, mix it well and keep it aside in a warm place for 30 minutes.
Step 3 - After activation of yeast, take 1 cup all-purpose flour, add some salt to taste, 1 tsp powdered sugar, finely chopped garlic and mixed herbs into it.
Step 4 - Add the activated yeast mixture and add some warm milk to form a sticky dough.
Step 5 - Apply some butter and kneed it well and keep it in a warm place for a minimum of 1 hour (until it turns double the size).
Step 6 - In a small bowl, mix 1/4th cup butter, garlic, chilly flakes and oregano. Spread the prepared garlic butter mixture over the dough generously.
Step 6 - Roll the dough and apply some garlic butter to it. Use half the portion of the dough, and add cheese, corns, mixed herbs and coriander leaves. Fold the dough and seal the edges.
Step 7 - Brush a generous amount of prepared garlic butter on the top. Now make cutting marks on the prepared bread without cutting them entirely.
Step 8 - Bake it in the preheated oven at 180-degree celsius for 20 minutes. Cut the garlic bread into pieces and serve.