Wholewheat garlic knots with burnt garlic & coriander
My first encounter with garlic knots!
I wasn’t a big fan of bread till something weird and interesting happened to me. Long back , I was at a party wherein most of the food served was non-vegetarian. Im a pure vegetarian.If at all any vegetarian on the table ,it was so unappetising that my hands didn’t even go that way. How much salad one can stuff up? I was craving some carbs 😉
Looked at knots on the table but they were not so inviting either. But there came a freshly baked batch of these knots and i felt like trying them out. Call it a hungry tummy or a helpless vegetarian but i fell in love with them. Since then they are a common visitor in my kitchen.
Ive tried them at many places and pizzerias but the usual flavours are garlic and parsley. I’ve used burnt garlic and fresh coriander which leave an earthy ,strong garlic flavour as well as freshness from coriander . Traditionally the knots are made with plain flour giving it a soft ,bounce back texture but I’ve used wholewheat flour so you can enjoy them guilt free. They are still soft like pillow with crust on top .
Let’s be clear here..its not ‘burnt’ garlic . Burnt garlic will have bitter ,pungent taste . But this is a slowly roasted garlic and to achieve that the garlic is burnt on slow flame for just few minutes.
Steps to make it!
Let’s burn the garlic 🙂 Choose a garlic with lots of dry layers on top.This way while roasting it wont burn the pods too much.
- Burn it directly over flame. OR
- you can even wrap it in foil and roast in oven.
Making the ‘knot’—Make a ribbon shape and tuck top arm of ribbon through the hole to bring it up again.
Make all knots similar way. I tried to brush few knots with little turmeric mixed with milk.
Can’t really see any difference between both knots than just agolden tinge..
: Recipe Card :
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
knots
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- 2 & 1/2 cup & 1/4Wholewheat flour
- 1/4 cup semolina
- 1 whole big garlic
- 1/4 cup finely chopped coriander
- 2 Tbsp Extra virgin olive oil
- 1 & 1/2 tsp Instant yeast
- 2 Tbsp sugar
- 1 tsp salt--or to taste
- 1 tbsp butter /oil to brush
Ingredients
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- Choose a big garlic with more dry layers on top..this way the pods wont burn directly. Keep it on low flame and roast while moving it in between. Takes 5-7 minutes to do so. OR Wrap peeled garlic in foil and roast in oven at 180 C for 20 minutes. Once done, mince the garlic pods.
- 1. Warm 1/2 cup of water (just warm enough what you can touch by back of your hand) and add in sugar–dissolve–add in yeast and mix well.Let the yeast proof for 5 minutes.Keep undisturbed. 2. After 5 minutes, mix together flour, semolina, oil, yeast mixture, salt, 1/2 of garlic mince,1/2 of coriander and make a soft dough. Use 2-3 tbsp more water if needed. Knead dough well for 5 minutes till it turns smooth. Cover and rest till to doubles..takes 30-45 minutes depending upon weather where you live.
- 1. Punch down dough, knead and make 20 equal portions of dough. 2. Make 10 inches X 2 inches of strips of each portion and later roll them into snake shape. 3. Give it a knot like you would do with a string Or make ribbon shape and push the top end of ribbon into the hole from beneath to bring it up again. (Refer pictures above) 4. Prepare all knots similarly and place the on baking sheet /tray.
- bake at 180 C for 25-30 minutes till they turn golden brown.
- Make a mixture of 1 Tbsp oil + remaining coriander and garlic mince.—- brush the baked knots with this mixture.Ready to serve. Garlic knots are good starter on their own or can be used with soups, as rolls for dinners.
GOOD TO KNOW : I forgot to add chopped coriander while kneading dough .Still the chopped coriander on top gave the flavour and freshness .
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