For the Bread

1. In a large bowl, add in the warm milk. To this, add the dry yeast and sugar. Mix it well and let it rest for 5 minutes until the yeast gets activated.
2. Once the yeast is activated, you’ll notice it would have a slight froth. Stir well and then add in the flour, salt, garlic, dried red chilli flakes and oregano. 
3. Bring everything together and then add in the butter and start to knead the flour mix into a soft dough.
4. Coat the dough with oil, keep covered and rest for about 1.5 hours or until it is twice its size.

For the Garlic Butter

1. Take the butter, chopped garlic, coriander, oregano and dried red chilli flakes in a bowl. 
2. Stir and bring everything together.
3. Keep aside.

To make the Garlic Bread

1. Once the dough has risen, punch the dough softly and knead for a bit. 
2. Roll flat into a circle keeping it about 3cm thick.
3. Spread the prepared garlic butter over the rolled out circle. Keep some aside for when the bread is rolled.
4. Top with the grated mozzarella on one half of the rolled out dough. 
5. Evenly spread out the chopped jalapeño over the cheese.
6. Fold the dough to cover the half covered with cheese and seal the edges with a little bit of water.
7. Brush the top of the folded dough with the remaining prepared garlic butter.
8. Drizzle with oregano and dried chilli flakes.
9. Using a knife, make light vertical marks without cutting into the bread. This is to divide the bread into equal slices and helps separate when ready.
10. Preheat an over to 180 degrees C and bake for about 20 mins or until the bread is golden brown.
11. Cut the garlic bread into pieces and serve hot.