Homemade Garlic Dough Balls

Preheat the oven to 200ºC fan (220ºC/425ºF/Gas 7) and grease a 20cm (8in) round baking dish, or similar shape and size, with butter.

Put the flour, yogurt, cheese, baking powder, garlic granules and a little freshly ground black pepper into a bowl and mixuntil it starts to clump together.

Tip out onto a floured work surface and knead the dough together in your hands until it forms a ball. Dust with extra flour if you feel it’s too sticky. Using a sharp knife, cut the dough into 8 portions. Tip a small pile of our onto the work surface, then one at a time, take a piece of dough and briefly roll the sticky cut edges in the flour. Roll the dough between your hands to form a neat ball, place in the baking dish and repeat with the rest of the dough until youhave 8 balls of dough sitting snuggly in the dish.

Pop in the oven to bake for 15 minutes, or until puffed up and the tops have turned a golden-brown colour.

While the dough balls bake, prepare the garlic butter by adding the butter and crushed garlicto a small pan and melting completely. Add the chopped parsley and a good grinding of black pepper and set aside until the dough balls are baked.

Once the dough balls feel springy to the touch, and when tapped carefully with your finger they sound hollow, remove from the oven. Immediately brush over the garlic butter using a pastry brush, ensuring you coat the entire surface with a little butter.

Allow to sit for a minute to soak before digging in.