Soft bread balls filled with buttery garlicky goodness. Serve them warm for the best results.
- Put the flour, yeast, salt and oil into bowl, but make sure to keep salt and yeast separate. Add the water and mix through until you have a sticky dough.
- Tip the dough onto a non-floured work surface and knead for 10 minutes, or until the dough becomes elastic and stops sticking to the work surface. Put the dough into a bowl, cover with a clean tea towel and leave to prove until doubled in size – should take about an hour.
- Preheat oven to 200oC/400oF/gas 6.
- Mix together the butter, garlic and parsley.
- Tip the dough onto a floured work surface. Divide it into 15 equal pieces and shape each piece into a sphere by bringing the sides into the middle and pressing them down. Then flatten the spheres into circles the size of your palm by gently pulling out the edges of the dough, stretching it.
- Spoon ½tsp of butter into the middle of the circles. Wet edges of the dough with a few drops of water and then press them together in the centre, sealing the butter inside the dough.
- Transfer dough balls to a baking tray covered in baking parchment, sealed side down. Brush the outsides with a little melted butter and bake in the oven for 15 minutes, or until browned around the edges and hard on the bottom.