1cupGreek Yogurtnon-fat, full-fat or reduced-fat varieties work, as does Coconut Yogurt (vegan)
2tablespoonbutter OR oilI used dairy-free butter
1/2tablespoondried Italian herbsoregano, basil and thyme
Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
In a large mixing bowl, combine your self-rising flour with yogurt and mix well, until combined. Then, use your hands to incorporate it together, and form a ball of dough.
Lightly flour a kitchen surface. Add a tablespoon of flour on top of the ball of dough, and tranfer to the floured surface. Press into flat, circular shape. Divide the dough into 8 or 16 pieces- 8 for large knots, 16 for smaller knots.
Roll out each piece of dough into a sausage shape (length and width). Grab both ends of the dough and meet together, before folding one under the other to form a 'knot'. Repeat until all are knotted. Transfer them all to the lined tray.
Melt your butter (or oil). Whisk through the minced garlic and Italian herbs. Use a pastry brush and brush the tops of each garlic knot.
Bake the garlic knots for 20 minutes, or until just golden on top. Remove from the oven and cover them with a dish cloth or towel for around 5 minutes, to keep the insides of the knots fluffy. Remove and then re-brush with more garlic butter.