In a mixing bowl take 1 cups of flour or Maida, salt, sugar, baking soda and baking powder.

Mix very well.

Add 1 tablespoons olive oil and ½ tablespoon lemon juice.

Mix and crumble the flour.

Add water slowly and knead the dough.

Keep on kneading till you get a soft and smooth dough.

As there is no yeast you have to really knead very well. Knead at least for 10 to 12 minutes.

The dough should become elastic and stretchable

It should not be sticky but tacky. Rub some oil on your hands while kneading

Rub a little olive oil all over the dough and keep aside covered in a bowl.

Allow the dough to leaven for 2 to 2:30 hours.

Check the dough by punching one of your fingers in the dough and the depression should give away.

Once again knead the dough lightly before using it. If not using immediately, cover the dough in aluminium foil or a keep it covered in a closed container in the fridge.

You can also freeze the dough and it will stay good for a month.

Make a large ball of the dough and roll it into a rectangle.

Spread butter paper and roll on top of it as it would stick after the filling is put on it.

With the help of a pizza cutter cut a triangle from two ends taking it to the centre.

With both the edges combine to make another triangle.

Preheat oven to 400 degrees.

In a bowl, beat together the kale and cream cheese. Add the garlic, salt, onion powder, pepper, chilli powder, Italian seasoning and beat to combine.

Add parmesan cheese and 1/2 cup cheddar cheese and beat to combine.

Don’t forget to use a parchment paper or foil under the rolled out dough.

Spread the cream cheese evenly over one triangle. Sprinkle some parmesan all over it.

Now take the other triangle and place it over the stuffing gently sealing the edges.

Now with the pizza cutter, make gashes from the top end. Start from the centre to the edge make a clean cut till the bottom.

Repeat the same on the other side.

Now take each block and gently twist it once at the top and as you go down where it’s broader, twist two to three times.

Bake the tree for about 20 to 25 minutes until quite golden brown on top and cooked through on the bottom.

Melt butter and stir in garlic salt and seasoning, brush over breadsticks.

The bread sticks are pull-apart and mine were really very tasty although the tree didn’t turn out very neat.

Serve the Christmas Tree Breadsticks Stuffed with Kale and Cream Cheese, warm.