2 garlic clovesFirst, make the dough. Put the flour in a large bowl with three-quarters of a teaspoon of salt, mix to combine, then make a well in the centre. Tip in 260ml boiling water and 50g of the melted butter, and mix until you have a sticky dough. Tip out on to a lightly floured work surface and knead for five minutes, until smooth and elastic. Return the dough to the bowl, cover with a damp tea towel and leave to rest for at least 30 minutes and up to an hour.
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