Garlic Butter Balls




  • 325g Punjas Normal Flour
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • 4g dried yeast
  • 175ml tepid (warm) water


Garlic Butter

  • 5 tbsp of Anchor unsalted butter
  • 1/2 clove of garlic (crushed)
  • Cracked black pepper



  • To make the Dough:
  • Combine the flour, yeast and salt together in a mixing bowl.
  • Mix well and stir in the olive oil.
  • Slowly add the tepid water and mix again to form a soft dough.
  • Turn the dough out on to a floured table and gently knead for 2-3 minutes, until smooth and elastic.
  • Once the dough has found a shape, place it into another bowl and cover with a damp tea towel.
  • Leave to prove (rise) for about 1 hour, until doubled in size.
  • When the dough has risen, knock it back by hitting it with the back of your fist. Knead again until smooth and divide the dough into small balls.
  • Set aside for another 15-20 minutes to prove again.
  • Meanwhile, make the garlic butter, crush the garlic until it's very fine and mix well into the butter. Transfer to a dipping bowl and sprinkle some cracked black pepper over the top.
  • Preheat the oven to 200 C setting. Bake the dough balls in the oven on a baking tray for around 7 minutes, until the bases are crisp and golden-brown around the edges. Remove from the oven and drizzle with a little olive oil. Serve hot with the garlic butter to dip.