Ingredients

• 1.75 cups self-rising flour , plus more for kneading
• 0.75 teaspoons garlic powder , divided
• 0.5 teaspoons salt , divided
• 0.25 teaspoons Italian seasoning
• 1 cup plain whole-milk Greek-style yogurt
• 1 tablespoon unsalted butter , melted
• 1 tablespoon olive oil
• 0.5 teaspoons dried parsley
• flaky sea salt , for garnish

Instructions

1. 1 Gather ingredients. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2. 2 Stir together flour, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and Italian seasoning in a bowl. Stir in yogurt until mixture forms a shaggy dough.
3. 3 Transfer dough to a well-floured work surface. Knead until mostly smooth, 3 to 4 minutes. If needed, add additional flour 1 teaspoon at a time to keep dough from being too sticky.
4. 4 Shape dough into a ball; press down gently to form a disk. Divide disk into 8 even wedges (a bench scraper is handy). Roll each wedge into a rope about 10 inches long.
5. 5 Tie each into a knot. Arrange knots about 2 inches apart on the prepared baking sheet.
6. 6 Bake until knots are lightly browned, about 15 minutes.
7. 7 Meanwhile, whisk together melted butter, oil, parsley, remaining 1/2 teaspoon garlic powder, and remaining 1/4 teaspoon salt in a small bowl.
8. 8 Brush still-warm knots with butter mixture and sprinkle with flaky salt. Cool 5 minutes before serving. Store cooled knots in an airtight container at room temperature up to 2 days.

Nutrition per serving