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