Flavoursome Homemade Dough Balls

Are you craving a savoury? Or have a long weekend ahead of you and have nothing to do? Or do you just want a time filling activity? I absolutely adore dough balls. Before I came up with this recipe I would have to go to my favourite Italian restaurant to grab a bite of this toothsome snack, but fortunately I can now get this special #weekendtreat at HOME. I have to warn you though, this recipe can take time (up to a whole two hours) but is definitely worth it. This recipe doesn’t require full attention for two hours because there is a huge break in between but since we are working with yeast the dough will need time to set. However, if you have the time (I definitely do) than this recipe is perfect for a free and boring weekend (which are having quite a lot recently.) So if you are ready, let’s get started!

500 grams flour
1 tsp. salt
2 tbsp. olive oil
350 ml. water
a pinch of sugar
80 grams butter
2 -3 grated garlic cloves
1 tbsp. dry basil and parsley
1 tsp. fresh basil
1/2 tsp. finely chopped sun dried tomatoes
2 tsp. yeast

Take a midium size bowl and mix the yeast, olive oil , water and sugar i and leave it for 4 to 5 minutes.
Put the flour and salt in a different bowl , now pour the liquid that we had left for 5 minutes into flour and mix it until you make it a dough.
Now, knead the dough on a board or platform until it’s smooth and elastic. Now take an empty bowl and grease it with olive oil. Now put the dough inside the greased bowl and grease the top of the dough as well and cover the bowl with cling wrap for one hour. (make sure to keep it in a warm temperature.)
We are going to make 3 types of dough balls. Plain, garlic butter and basil with sundried tomatoes. While you are waiting for an hour let's prepare our garlic butter and basil with sundried tomatoes.
For garlic butter, we need to melt our butter. Now, add grated garlic and dry basil and parsley and mix. For the sun dried tomatoes with basil, you need to mix your fresh basil with sun dried tomatoes. (chop them small)
After an hour, punch the dough with your wrist and make equal sized balls. (keep them small.) Now fill 1/3 of the balls with sundried tomatoes with basil, leave 1/3 plain and brush the garlic butter on the rest. After the dough balls are set, put them in a baking tray leaving a small gap in between each of them (they spread.) Cover your baking tray with a cling wrap and keep it aside for 45 minutes. After 35 minutes start preheating your oven at 220 degrees celsius for 10 minutes. Now take off your cling wrap and put the baking tray in the oven for 15 -20 minutes until they bake properly.