Peel and chop the garlic and the fresh basil too. Heat oil in a pan, and add in the garlic after sometimes add in the chopped basil and saute and fry till garlic and basil turns crispy. Let it cool.

Clean the kitchen counter top nicely. Take maida in a bowl, add Instant Dry yeast, sugar, salt, garlic powders, oregano, Italian seasoning and mix well, then add melted butter and mix again and then add the Lukewarm water and mix again.

Once all the flour and everything comes together and forms a rough dough....put it on the clean kitchen countertop. With the forward and backward movement knead the dough for about 10 minutes.

Then add the chilli flakes and the fried garlic & basil for another 10 minutes or so till the gluten develops and forms a smooth dough and starts leaving the counter top. Grease a big bowl with oil (with enough space for the dough to double).... keep the dough in it apply little oil on top of the dough, cover with a cling wrap and keep it in the fridge for 24 hours for cold fermentation/ proofing.

After 24 hours take out the dough, put it on the clean countertop and deflate it and divide the dough into 3 parts.

Flatten each dough into a roundels, use yellow Cornflour/ Makai ka atta to get the crisp upper crust like the Domino's style Garlic bread, apply butter and fold it into crescent shape. If you like to stuff with cheese or any veggies or non veg stuffing you can do so.....with the help of a fork press the edges of the crescent shaped bread dough.

With the knife cut the dough like a stick but don't cut it through, sprinkle some more oregano and Italian seasoning on the greased tray (parchment if you are using)and place the bread dough on it, cover and let it proof again for another 45 minutes to an hour. Again it will double in size.

Apply melted butter and sprinkle some more Italian seasoning on top. By that time pre heat the oven at 200°C or the vessel with salt and stand for at least 10-15 minutes. If you are baking in electric oven bake for 10 minutes at 200 ° C after this reduce the oven temperature to 180 °c and bake for 5 -10 minutes or until it reaches golden brown in color.

In the vessel on gas stove bake for 15 -20 minutes on high flame (in medium burner) till it turns golden brown color.Once out of oven let it rest for at least 10 minutes, then serve while still warm with cheesy dip, it's so yummy that you don't even need the cheesy dip, you can finish the whole bread without it too.

For Cheesey dip : In a mixer jar first make a paste of the garlic, then add the cream cheese, fresh cream, lemon, pepper and blend, taste salt, if required add and blend again....your cheesy dip is ready to relish. Pour it in a bowl and sprinkle the chilli flakes. Bon Appetite!!!