I generally make the dough ahead and keep them refrigerated. When needed I make some Naan ( leavened Indian Flat Bread ) / Stuffed Buns / Garlic Knots. These knots are slightly crusty on the top and buttery and soft inside gives the perfect touch .
Before I continue with my recipe I would like to thank you all for joining my journey and I wish you all a Wonderful New Year !!
Ingredients
For the dough
Whole wheat flour ............................ 1 cup
Unbleached All purpose Flour .............. 1/2 cup + little extra for dusting
Instant dry yeast ................................ 11/2 tsp
Sugar ............................................... 1 tsp
Warm Water ..................................... 1/2 cup
Warm Milk ....................................... 1/4 cup
Parmesan Cheese .............................. 2 tbsp
Salt ............................................... to taste
Oil ............................................... little bit to handle the dough
For garlic Butter
Unsalted Butter ................................ 1 1/2 tbsp
Salt ............................................... a pinch
Garlic ............................................ 4 cloves( 2 tbsp minced)
Fresh herbs / dry herbs ................... to taste ( I used 1 tsp fresh parsley and 1/2 tsp dry mixed herbs)
Method
- In a small bowl add 1/4 cup warm water , sugar and yeast and mix gently and leave for 10 minutes to proof.
- Later mix all the ingredients with remaining water to form a soft and sticky dough.
- Grease a large bowl with little oil and transfer the dough and cover with a damp cloth and allow it to double in a warm place ( Might take from an hour to 2 hrs depending upon climate)
- Meanwhile in a small saucepan , slightly melt the butter with garlic and herbs( for a minute).
- later add a pinch of salt and set aside.
- Preheat the oven to 375 F.
- Line a baking tray with parchment paper.
- Take out the dough and punch the air out and divide it into 3 equal balls.
- Roll a ball into a disc of 8 inch diameter.( Dust with APF)
- Using a knife/ pizza cutter cut the disc into 1 inch ribbons.
- Now gently tap each ribbon and make a knot out of it. (let the knot be loose )
- Brush liberally with garlic butter and sprinkle the grated parmesan.
- Bake for 15 minutes or until golden.
- Brush the top with remaining butter and sprinkle little bit Parmesan.
- Serve it warm.
Note
- The dough has to be soft and sticky, making a tight dough will result in hard bread.
- If using all purpose flour / maida alone , reduce a bit of water.
Perfect knots for perfect weather. Piping hot knots with a cup of hot tea....HEAVEN!
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