Those of us who remember Neo’s garlic knots will immediately perk up on seeing this recipe….Who can forget the fragrance as we walked into that dining room? Anyway, here’s a quick and easy version that is almost as delicious. And if you don’t have self-rising flour, there’s a workaround at the end. Recipe from Joanas World Recipes

Ingredients

• 1-3/4 cups self-rising flour, plus more for kneading

• 3/4 teaspoon garlic powder, divided

• 1/2 teaspoon salt, divided

• 1/4 teaspoon Italian seasoning

• 1 cup plain whole-milk Greek-style yogurt

• 1 Tablespoon unsalted butter, melted

• 1 Tablespoon olive oil

• 1/2 teaspoon dried parsley

• Flaky sea salt, for garnish

Directions

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.

2. In a mixing bowl, combine flour, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and Italian seasoning. Stir in yogurt until a shaggy dough forms.

3. Transfer dough to a well-floured surface. Knead for 3 to 4 minutes until mostly smooth. Add small amounts of flour as needed to prevent sticking.

4. Shape dough into a ball, then flatten slightly into a disk. Divide into 8 equal portions.

5. Roll each portion into a rope about 10 inches long, then tie into a knot.

6. Place knots on the prepared baking sheet, spacing them about 2 inches apart. Bake for about 15 minutes, or until lightly golden brown.

7. While baking, mix melted butter, olive oil, parsley, remaining 1/2 teaspoon garlic powder, and remaining 1/4 teaspoon salt. Brush the warm knots generously with the garlic butter mixture and sprinkle with flaky sea salt.

8. Let cool for 5 minutes before serving. Store leftovers in an airtight container at room temperature for up to 2 days.

To substitute for 1 cup of self-rising flour, mix 1 cup of all-purpose flour with 1-1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Mix well.