Ingredients:
- All purpose flour – 2 ½ cups
- Instant dry yeast – 1 pkt / 2 ½ tsp
- Warm water – 1 cup
- Sugar – 1 tblsp
- Salt – 1 tsp
- Cold pressed olive oil – 2 tblsp (extra virgin)
For butter topping:
- Unsalted butter – ½ cup
- Garlic – 2 tsp (grated)
- Salt – a pinch
Procedure:
- In a mixer bowl, add the warm water along with sugar and active dry yeast(ref pic)
- Now add the extra virgin olive oil, salt and sieved flour into the bowl and knead the dough for about 7-8 mins under medium-high (ref pic)
- Spread some olive oil into a wide bowl and tuck the dough gently towards the center and keep it into the oiled bowl
- Allow it to ferment for about an hour
- Divide the dough into two equal parts (ref pic) and divide each dough into 8 equal size pieces (ref pic)
- Take one piece at a time and stretch the dough little longer (ref pic) and make shape out of it (ref pic)
- Repeat the same process for the remaining pieces and cover the knots with a cloth for about 30 mins or until doubled in size (ref pic)
- Preheat the oven to 425˚F
- Meanwhile, prepare the butter spread; heat the butter in a pan under medium-low flame and add the grated garlic along with a pinch of salt (ref pic)
- Cool completely and brush it generously over the knots
- Bake it for about 8-10 mins
- Brush the top with garlic butter and serve hot
- The super simple, tasty and fluffy “GARLIC KNOTS” are ready
