![]() ![]() ![]() A rolling pizza cutter and yardstick makes short work of this part. Cut into squares, circles, or whatever shape you'd like. Make sure surface under dough is well-floured to prevent sticking. Roll out again, no more than 1/16" thick. If the dough seems too elastic and fights being rolled thin, let it rest for 5 minutes, then roll again.įold the dough in from the short ends to make three layers (like folding a letter). Use a rolling pin to roll the dough into a large rectangle about 1/16" thick. Lightly grease (or line with parchment) several baking sheets.ĭeflate the dough and transfer to a lightly floured work surface. Cover with plastic wrap and refrigerate overnight or up to 18 hours (the longer the better). Transfer the dough to lightly floured work surface and knead until soft and elastic - about 5 minutes by hand, 3 to 4 minutes in an electric mixer equipped with dough hook, or 30 seconds in a food processor.įorm the dough into ball and place in a large, clean, well-greased bowl, turning to coat all sides. Mix well to combine.Īdd remaining 1/2 cup flour to form a workable dough. Stir in hot water, malt extract (or sugar) and shortening. In a large mixing bowl, combine 1 cup flour, yeast, salt, baking soda and cream of tartar. ![]()
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