Categories: Pizza/flatbread
Ingredients
- olive oil spray
- 1 cup all purpose or white whole wheat flour (see notes above for gluten-free)
- 3/4 teaspoon kosher salt (less for table salt)
- 2 teaspoons baking powder
- 1 cup fat free Greek Yogurt, drained of any excess liquid (I like Fage)
- 2 teaspoons butter
- 3 cloves garlic, chopped
- 1 tbsp grated parmesan cheese
- 1 tablespoon finely chopped fresh parsley
Directions
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Preheat oven to 375°F. Line a rimmed baking sheet with a silicone liner or Silpat.
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In a large bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a spoon until incorporated. Then use your dry hands and knead about 15 times. If it’s too sticky you can add a little more flour. Roll into a ball.
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Divide the dough into 8 equal pieces then roll each piece into worm like strips, about 9 inches long.
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Tie each breadstick into a “knot-like” ball; place on the prepared baking sheet. Spray the top with olive oil.
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Bake on the top third of the oven until golden about 18 minutes. Let them cool 5 minutes.
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Meanwhile, in medium nonstick skillet melt the butter, add the garlic and cook until golden, 2 minutes.
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Toss the knots in the skillet with the melted butter and garlic or use a brush to cover the knots with the garlic.
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If the knots are too dry, give them another mist of olive oil. Sprinkle with parmesan cheese and chopped parsley.