Garlic Breadsticks

Take 3/4th cup warm water. Add dry yeast and sugar to it. Let it sit for about 15 minutes. You will know the yeast is activated when you see bubbles on top of the bowl.

Add 2 tsp melted butter, 1/2 tsp oregano seasoning, and garlic paste to the yeast mixture. Now add flour to it in parts (because you want the dough to be consistent). Knead till you get a soft dough.

Make sure you knead this dough for at least 10 mins, to activate the gluten. You are done when the dough will get stretchy and soft.

You have to wait for the dough to rise and become double its size. For this you can either keep it in a warm place for 2-3 hours or in the fridge for 16-24 hours.

Once the dough has risen, divide it into two equal parts. Make a round dough with very soft hands. Oil your hands before dealing with the dough for convenience. Let these two dough balls sit for another 10 minutes.

Preheat the oven to 180°C.

Spread corn meal (makai ka atta) on your station, where you are going to roll the bread. In case you don't have cornmeal, you can use part wheat flour and rava mixture, but prefer corn meal

Fold the round dough to a semi-circle, while keeping the cornmeal dusted side outside.

Grease the bottom of the tray with butter and dust with some oregano seasoning.

Place your semi-circle on the tray and place cuts in the semi-circle with a knife. You don't have to cut all the way, though.

Butter the top part very generously and sprinkle oregano seasoning.

Place the tray in your oven. Bake for 7-8 minutes at 180°C and then for about 5 minutes at 220°C or until your bread crust is golden.