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1 pk Active dry yeast; or
-equivalent
1 1/4 c Warm water
3 c Flour
2 ts Salt
From: Pat Dennis pld@acsu.buffalo.edu
Date: Tue, 28 Sep 1993 09:31:49 -0400
Dissolve yeast in water. Stir in flour and salt. Knead on a floured
surface until smooth (about 5 minutes). Divide into six balls and knead
each until smooth and elastic. Flatten each to 1/4″ thick and 4-5 inches in
diameter. Cover with a damp towel and let rise for 45 minutes. Place upside
down on a cookie sheet and bake at 500 degrees for 10-15 minutes, until
light brown. These work well with whole-wheat flour too.
REC.FOOD.RECIPES ARCHIVES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
6 Servings
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