Garlic, Carom seeds and Oregano Bread sticks

                           Happy Easter to all my dear friends.
Bread sticks are generally crispy and dry pencil sized sticks. The origin of bread sticks goes to around 14th century in the city of Turin at Italy. They are often placed on the table in restaurants as an appetizer.
I love bread sticks a lot. Whenever I go to pizzerias, the first thing I order are these bread sticks. Like wise my little one also like these a lot. I thought of making this at home when I saw the recipe in  Suma’s blog. I didn't want the usual buttery bread sticks, these consume very less oil and so I thought of giving it a try. In Suma’s blog she used fresh thyme along with garlic, but here I added carom seeds and oregano. The aroma while they are getting baked in the oven is intoxicating and the house is filled with this aroma..
This is a lovely tea time snack. We can add flavours of our choice. This is the first time I tried baking the bread sticks. These are crusty on the outside, soft and tender inside.
Store the bread sticks in air tight container away from humidity and moisture. They are best stored up to one week.

Ingredients:

1. All purpose flour / Maida- 1 ¼ cup + 2tbsp
2. Warm water- ½ cup
3. Onions (chopped)- 1no
4. Garlic (chopped)- 1tbsp
5. Oregano- 2tbsp
6. Carom seeds (Ajwain) - 1 ½ tbsp
7. Olive oil- 2tbsp
8. Active dry yeast- 1 ¼ tsp
9. Salt- ½ tsp
10. Sugar- ½ tbsp

Method:

1. Heat oil in a pan. Add the onions and let it cook till light brown colour. In this add chopped garlic and cook till the raw smell disappears. Add oregano and carom seeds stir for a few seconds. Switch off the flame and let it cool.
2. In a mixing bowl take sugar and yeast. Add the warm water. Let this stand for about 5-10 minutes till the mixture turns frothy.
3. Add  all purpose flour and salt. Mix well to get a smooth dough. Knead well. If the dough gets too sticky, oil your hands and knead the dough.
4. Add the onion, garlic mixture and mix well. If required add more flour as by adding onions it will release more moisture.
5. Add enough flour to make a smooth but little sticky dough.
6. Transfer to a suitable bowl, coat the dough with oil, cover with a clean cloth and after 40-50 minutes the dough will rise till double.
7. When it doubles deflate and divide the dough into small balls. Cover with a cloth and let it rest for 10 more minutes.
8. Preheat the oven to 200 degrees C and grease the baking trays.
9. On a floured surface, roll the balls into long rope of similar thickness. Flour your hands as needed. Place these on the greased baking trays.
10. Bake for about 20 minutes or till golden brown. Serve warm along with tomato sauce or tamarind date chutney.

Note:
We can sprinkle salt, crushed pepper and ample amount of Parmesan cheese on top of unbaked bread stick.