Stuffed Cheesy Garlic Bread Without Oven

1. Take 1/4 cup lukewarm milk and add 1 teaspoon instant yeast and 1 teaspoon sugar, then mix everything

2. In a mixing bowl, take 1 cup maida or plain flour and add some salt

3. Add 1 tablespoon oil to the flour mixture

4. Add the yeast-mixed milk to the flour mix and make a soft dough

5. Add a little more oil and mix with the dough, then cover the bowl and let it proof for at least 1-2 hours

6. Melt 1.5 tablespoons butter and add finely chopped garlic, freshly chopped coriander leaves, 1/2 teaspoon chili flakes, black pepper, and a little salt, then mix everything to make garlic butter

7. In a pan, make a layer of salt and heat it on low to medium flame for 10 minutes to preheat

8. After proofing, dust some maida or plain flour on a flat surface, take the dough, flatten it, and make a round shape with your hand

9. Apply garlic butter to one half of the dough

10. Add a layer of boiled sweet corn, chopped capsicum, chopped onion, and mozzarella cheese on top

11. Fold the dough to make a semi-circle and seal the borders

12. Grease another pan with garlic butter and place the flattened dough in it, make soft cuts and apply more garlic butter on top

13. Place the pan on the preheated salt layer pan, cover it, and cook for 30-35 minutes on low to medium flame without opening

14. After 30-35 minutes, flip the bread to get a golden crust on both sides and cook for another 5-7 minutes

15. Remove from the pan and apply more garlic butter on top for a nice glaze

Tips

1. If yeast is not available, add 1 teaspoon baking powder and 1/2 teaspoon baking soda into the maida along with 1 teaspoon sugar, salt, and 1 tablespoon oil, then knead with 1/4 cup milk

2. Ensure all ingredients are at room temperature for best results

3. Never add salt directly to yeast as it may prevent activation

4. You can substitute maida with a 50:50 mix of plain flour and wheat flour