Garlic dough balls made from leftover pizza dough

Quarantine has Indians making bread at home! Well after pizza, garlicky dough balls were kind of a no-brainer. I have made Poi bread once before and something like garlic bread. I say something like because, in hindsight, tasty though it was, I don’t think it was garlic bread to be very honest. This batch of garlic dough balls was a mixed batch made with whole wheat flour and maida ones.

I used a leftover dough, but in case you are making a separate batch, I would suggest using dough that has rested for at least 8 to 10 hours. The results have been great. Paired it with the Maccheroni version of flambeed vodka pasta. Check out my previous attempt at garlic bread and poi bread.

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Ingredients for the Dough balls

I have used leftover pizza dough, recipe here. This yielded about 12 balls, approximately 2.5 inches using dough from 1-1/2 cup flour. I used both whole wheat and maida and both worked beautifully.

• Leftover Pizza Dough
• Garlic cloves – around 20, medium-sized
• Butter – 4 tbsp
• Olive oil – 3 tbsp
• Dried herbs – 4 tbsp
• Salt – to taste

Method

• Peel the garlic cloves. Chop the garlic finely and divide the chopped garlic into half. Set one half aside to be used later.
• Mince one-quarter of the garlic and knead into the dough.
• Make small, round balls of around 2 inches and place on a baking sheet. Set aside for 30 minutes to prove.
• Meanwhile, melt 2 tablespoons of butter, add the remaining quarter of garlic and mix well. Brush this mixture on the dough balls.
• Pre-heat the oven at 180 degrees for 10 minutes.
• Bake the dough balls for 20 minutes at 180 degrees. Brush with some butter again and bake for another 20 minutes. Let it stay for 10 minutes.
• Heat the olive oil in a pan, add the remaining chopped garlic and cook for 2-3 minutes until the garlic is fragrant.
• Add the dried herbs, and butter and mix well.
• Add the freshly baked balls and toss well! Season with salt.
• Devour with pasta or gravy!