500g strong organic white flour (I used No 4)
7g sea salt
Mix all ingredients together in a bowl then turn out onto a work surface and knead until the dough is soft and smooth, I use the slap and fold method but use whatever your preferred method of kneading is. Place in a clean bowl and cover with a cloth.
Once the dough has doubled in size, scrape out onto a lightly floured surface and stretch and fold in preparation for cutting the dough into 30g size pieces, you’ll end up with about 28, obviously make them bigger if you prefer but 30g works for us.
Roll each piece into a small ball and place onto baking trays covered in grease proof paper. Cover trays with a cloth and leave to rise again.
Preheat the oven to 220C and place an empty tray in the bottom of the oven.
Once the dough balls have proved again and are ready to bake, pour some boiling water on the empty tray and place trays in the oven.
Bake for around 12 minutes until baked and lightly golden.
Whilst the dough balls are baking mix together some softened butter and garlic paste and once the dough balls have cooled a little, brush each one with the garlic butter.
Serve the dough balls still warm with extra garlic butter as required. Enjoy!