Roll each dough ball into a 10-inch round. Roll each into a ball, then cover with plastic wrap. With the processor still running, add the remaining water one tablespoon at a time until the dough forms a smooth ball, about 1 minute.ĭivide the dough into four pieces. With the processor running, add the yogurt mixture. Add the lard and process until combined, about 10 seconds. In a food processor, combine the flour, salt, and baking powder-process 5 seconds. Use a sharp knife or pizza cutter to slice bread into elongated triangular pieces (or any shape you prefer).In a liquid measuring cup, whisk together 1/4 cup of the water and the yogurt. Bake until golden and crisp, about 10 - 15 minutes.Allow to cool slightly. Brush with oil mixture and top with onion rings. With a rolling pin, roll into a rectangle about 12 X 24" and about ¼" thick.Cut rectangle in half place each on a prepared baking sheet and prick with a fork. Coat two baking sheets with vegetable oil cooking spray and sprinkle with cornmeal.Punch dough down * and with lightly floured hands, stretch dough gently into a free-form rectangle about 10 X 14". Scrape bowl.Add poppy seeds, red pepper flakes, salt and pepper process until combined, about 5 seconds.Preheat oven to 450☏. Insert the metal blade and process garlic until finely chopped, about 10 seconds. Place onion cut side down on the disc and slice using firm pressure. Let rise in a warm place until doubled in size, about 45 minutes to 1 hour.Insert the 2 mm slicing disc. Continue processing until dough is uniformly moist and elastic, about 40 more seconds.Transfer dough to a lightly floured large food storage bag squeeze out the air and seal tightly. Let stand until foamy, about 3 - 5 minutes.Process until dough cleans the side of the work bowl and forms a ball, about 40 seconds. In a 2 cup liquid measure stir yeast and sugar into warm water. Grilling Cookware and Flavor Enhancement. The Kitchen Guide Recipes Collection & Gift Guides Register a Product
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