The theme for this month's bread is Garlic as given by Karen of Karen's Kitchen stories. As the National Garlic Day falls on April 19 . I immediately decided to make this garlic knots as these were in my wishlist.
Garlic Knots are a type of garlic bread found primarily in Pizzerias around Newyork City and the surrounding regions. They were developed in 1973 by Amir Zamani , in ozone Park Queens , as a way to make use of pizza dough scrap.
The dough is rolled and then pulled into small , tight overhand knots , and pre-baked in a pizza oven ( authentically , at temperature of 700*F or higher ) . The knots are then dipped in or brushed with a mix of oil , parmesan cheese and crushed garlic . variations can include finely chopped parsley , dried oregano or black pepper . Before serving , garlic knots are baked a second time and may be accompanied with marinara sauce.
These are the least expensive items in pizzeria , about 3 nos for a USD.
We can use store bought pizza dough to make these knots. I make use of all of my pizza dough , so there is no scrap dough left . I made the dough to make these flavourful cuties.......
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
