Name: Tomato soup with Garlic bread sticks recipe by Reena Andavarapu at BetterButter
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Yield: 5
Ingredients: for the tomato soup:; half KG tomatoes; One medium onion chopped; 10 Garlic cloves; 2 tablespoons butter; white or black pepper 2 tablespoons; Salt; sugar 1 to 2 teaspoons; water 4 cups; for the corn slurry:; conflour 2 teaspoons; Water 3 to 4 teaspoons; for the garlic sticks:; 2 cups of flour(wheat flour+ maida); One teaspoon sugar; half teaspoon yeast; 3/4 Cup (water+milk); Salt; Olive oil / unflavoured oil 2 to 3 tbsps; Cornmeal 2tbsps; Cheese 1/4 cup; for the garlic butter:; 10 to 12 garlic cloves; 3 tbsp butter; other seasonings:; Red chilli flakes; oregano; Coriander to Garnish

Ingredients Serving: 5

for the tomato soup:
half KG tomatoes
One medium onion chopped
10 Garlic cloves
2 tablespoons butter
white or black pepper 2 tablespoons
Salt
sugar 1 to 2 teaspoons
water 4 cups
for the corn slurry:
conflour 2 teaspoons
Water 3 to 4 teaspoons
for the garlic sticks:
2 cups of flour(wheat flour+ maida)
One teaspoon sugar
half teaspoon yeast
3/4 Cup (water+milk)
Salt
Olive oil / unflavoured oil 2 to 3 tbsps
Cornmeal 2tbsps
Cheese 1/4 cup
for the garlic butter:
10 to 12 garlic cloves
3 tbsp butter
other seasonings:
Red chilli flakes
oregano
Coriander to Garnish

Instructions

first knead the doough for the garlic sticks:
Dissolve sugar and sprinkle the yeast in half cup lukewarm water measured, for 5 minutes.
add salt ,yEast ,the remaining milk and oil to the flour.
mix well with a wooden spatula then put it on a flat surface and need it with some more water if required
make a soft and Pilable dough. Oil a vessel and keep in it .cover with a cling film and let it rest for an hour or more till double.
melt butter and add the chopped garlic to it.this is the garlic butter .
Boil enough water to make the tomatoes immersed in it completely
Wash tomatoes and put it in the boiled water cover and keep for 20 minutes
after 20 minutes peel the tomatoes and grind
heat butter in a saucepan and saute the garlic and chopped onions
add the tomato puree and water season with salt and pepper ,sugar and let it boil for 10 minutes. Add the cornflour slurry .simmer fir few minutes.Garnish with choped coriander
preheat oven to 200 degrees celsius
Sprinkle cornmeal on a flat surface punch the gases off the dough and put it on it.
roll into a large chapati apply melted garlic butter all over Sprinkle red chilli flakes and oregano all over generously.sprinkle grated cheese on one half if using.
fold other half over ,seal the edges pressing and let it rest for another 15 to 20 minutes.brush some milk.
again brush the bread with garlic butter Sprinkle more red chilli flakes and Oregano and chopped coriander
Baker 200° for 15 to 18 minutes
broil for 4 to 5 minutes.brush with butter all over as soon as you take it out.serve hot with the soup

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