After 2 hours, remove the cover from the dough. The dough must have doubled in size by now. (see notes).
Knead it with light hands.
Divide dough into 2 equal portions.
Take the first portion and roll it into a smooth ball using your palms.
Put it on a wheat flour dusted surface and dust some flour on the ball too.
Start rolling it using rolling pin. Don't roll it too much thin.
Apply garlic butter all over the rolled disk except the edges. (see notes)
Put about 3 tbsp of mozzarella cheese on one side of the disc.
Sprinkle oregano and red chili flakes.
Apply some water on the edges of disc.
Now lift the disc from one end and fix it on the other end. It will look like D.
Seal the edges properly otherwise cheese may ooze out while baking.
Transfer the bread in a baking tray lined with greased butter paper or parchment paper.
Apply garlic butter all over.
With the help of knife, mark the cuts on the bread. The cuts are to be just light and don't pierce it through the entire bread.
Sprinkle some red chili flakes and mix herbs.
Bake in preheated oven for 200°C/392F in the middle rack for 15-20 minutes or until breads attain a nice golden top. You can shift the tray from middle to top rack if you feel breads are ready but haven't attained the right colour. Act as per the performance of your oven.
Once done, bring the tray out of the oven.
Your garlic bread is ready. Enjoy hot or cold.