24 Dough balls and garlic butter

1 – Weigh both flours into a large mixing bowl , add the salt and yeast – ensure they
are not touching as the salt will kill the yeast. Add the vegetable oil and stir together.

2 – If you have a microwave, warm the water for a few seconds until it is just warm.

3 – Add most of the water and stir in. Once it becomes difficult to stir, mix with your hands to form a dough, adding more water if needed.

4 – Pour onto the worktop and knead for 5-10 minutes. If it feels dry, add water, a drop at a time. It should feel moist but not sticky.

5 – Place the dough back into the bowl, place a tea town over the top and leave to prove for 45mins – 1
hour until the dough has doubled in size.

6 – Line an oven tray with silicon baking parchment.

7 – When the dough has doubled in size, place the dough on a clean work surface. Divide in two. Keep dividing the dough until you have 24 very small equal sized balls.

8 – Roll the dough into balls and place a little apart on the baking tray. Place baking parchment on top and leave to prove until doubled in size.

9 – Preheat the oven to 220°c or 200°𝑐 on a fan oven. Bake for 6 – 8 minutes. The dough balls are cooked when they turn golden brown. Tap the bottom, they should feel hollow.

Garlic butter

1 – Leave the butter or vegan block margarine at room temperature to soften.

2 – Crush 2 cloves of garlic and mix into the butter with the pinch of salt. Taste and add more crushed garlic or salt if needed. The garlic flavour will become stronger over time.