Take 3/4th cup warm water. Add dry yeast and sugar to it. Let it sit for about 15 minutes. You will know your 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 to the dough to be consistent). Knead till you get a soft dough.

Knead this dough for at least 10 mins, to activate the glutton. Your dough will get stretchy and soft. This means you are done.

You have to wait for the dough to rise and become double its size. You can 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.

You can use the rolling pin or your hands to flatten the dough. One side of your flattened dough will be covered in cornmeal.

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.

Voila..! Garlic bread sticks are ready. Serve with cheese spread.!