![]() Welcome to my page! It's a good place to start looking if you need to find me since I come here nearly every day for inspiration as I pursue the noble occupation of feeding family and friends. ![]() These may be stored in a covered container for weeks.(break the dough into pieces now, if desired). Slip the flatbread off the cookie sheet onto a metal rack to cool.Place in the oven and bake for about 8 minutes, or till the flatbread is lightly browned (baking time will depend on thickness of rolled dough).Either cut with a pastry cutter into squares before baking or bake the dough and then break into pieces.Roll onto the pin or the end of a wooden spoon and place the dough on a cookie sheet.Roll paper thin with a rolling pin covered with a pastry sleeve.Flatten it down on a pastry cloth (or floured surface) with your palm.Shape the small piece of dough into a round ball.cut 1/3 cup of dough from the log and mark the remaining length of the logs accordingly (i.e., 1/3 cup dough for each piece cut from the dough). ![]() To facilitate measuring the amount of dough needed for each piece of flatbread, divide the dough into 2 pieces and roll each into a log.Alternately add the flour and the buttermilk to the sugar/butter mixture.in a separate bowl, add the baking soda to the buttermilk. In a bowl, stir together the sugar, melted butter and salt. ![]()
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