Wholewheat garlic knots burnt garlic and coriander
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
knots
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Ingredients
- 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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Instructions
Making burnt garlic:
- 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.
Making dough:
- 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.
Shaping knots:
- 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.
Baking knots:
- bake at 180 C for 25-30 minutes till they turn golden brown.
Brush Knots:
- 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.
Recipe Notes
GOOD TO KNOW : I forgot to add chopped coriander while kneading dough .Still the chopped coriander on top gave the flavour and freshness .
