Monday, 23 June 2014

Garlic Parmesan Knots

Garlic Parmesan Knots - Soft, buttery light and pillowy. These are flavoured with garlic butter , shredded parmesan cheese and loads of fresh cilantro leaves. Perfect on their own or as an accompaniment to soup.


Yield : 12 Garlic Knots


  • 1 and 3/4 Cups of All Purpose Flour / Maida
  • 1 and 1/2 Teaspoon Active Dry Yeast
  • 1 Tablespoon Granulated White Sugar
  • 1/2 Cup + 2 tablespoons of Warm Water
  • 1/2 Teaspoon Salt
  • 1 Tablespoon Olive Oil

For the Garlic Butter

  • 3 Tablespoons salted butter
  • 4 Garlic Cloves chopped finely
  • 3 Tablespoon Fresh Cilantro Leaves chopped finely
  • 1/2 Teaspoon Dried Thyme
  • 1/4 Cup Shredded Parmesan cheese


1. In a microwave safe mug, add 1/2 cup + 2 tablespoon of water. Heat on high on microwave mode for 15 seconds. Check if the water is warm. Water should not be too hot. If it is too hot, yeast will not get activated

2. Add 1 tablespoon granulated sugar to the warm water and give it a stir

3. Add 1 and 1/2 teaspoons of active dry yeast to the warm water and leave for 10 minutes until the yeast gets activated and the mixture becomes frothy on the top


4. In a large mixing bowl, add AP flour / maida, salt, olive oil and mix gently


5. Now pour the warm water to the flour and mi everything together till it comes together as a dough. If the dough is too watery, add 2 or 3 tablespoons maida and mix
6. Now knead the dough with hands for 8 minutes
7. Shape the dough in a ball and place it in a greased bowl


8. Cover the bowl with plastic wrap and keep it in a warm environment. I preheat up my oven to 180 C. Turn off the oven after 5 minutes. The oven will be hot from inside. Keep the bowl in the oven and let the dough double in volume


9. Once the dough is doubled, punch it down to release the air
10. Divide the dough into two equal parts. Roll one part into a large 1/2 inch thickness rectangle or circle. Sprinkle flour on the work surface if the dough is sticky


11. Using a pizza cutter, cut strips



12. Transfer the strips to a parchment paper. Take one strip. Roll it in to a long cylindrical log. Bring the edges of the dough and make a loose knot





13. Place the knot on a greased parchment paper


14. Work on rest of the strips and make knots and arrange them on the parchment paper
15. Make strips and knots with rest of the dough
16. Allow the knots to rest in a warm place for 30 minutes during which they grow big and double in size
17. Preheat the oven to 200 C 
18. Place the parchment paper with dough knots on a baking tray and bake it in the oven at 200 C for 10 minutes


19. While the knots are getting baked in the oven, prepare the garlic butter. In a small sauce pan , add butter. when the butter melts, add finely chopped garlic and give it a stir


20. When the garlic turns light golden, add chopped cilantro leaves and dried thyme and switch off the flame


20. Once the knots are baked for 10 minutes, remove them from the oven and brush them with garlic butter. Return them to the oven and bake for 5 minutes more. Keep an eye on them.. garlic burns quickly


21. Remove from knots from the oven and sprinkle with shredded parmesan cheese

22. Serve immediately when they are out of the oven

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