Tuesday, January 19, 2010



1 Package Active Dry Yeast
1/2 Cup Warm Water
2 Tbsp Sugar
1 1/2 Tbsp Milk
1 Egg
1 tsp Salt
2 1/4 -2 3/4 Cups Bread Flour

In the bowl of your mixer, dissolve the yeast in the water. Let stand until frothy, about 10 minutes. Fit the mixer with the dough hook and mix in the sugar, milk, egg, salt and enough flour to form a soft dough. Continue mixing for another 6-8 minutes until smooth and elastic. Alternately, mix the dough and knead by hand. Put the dough in an oiled bowl, turn to coat and cover with a damp towel. Let rise until doubled in size, about one hour.

Punch down the dough. Pinch off golf-ball sized pieces of dough and roll into balls. Place the dough balls on a plate or tray, cover with the damp cloth and let them rise until doubled in size, about 30 minutes.

Preheat your grill or grillpan. On a lightly floured surface, roll each ball into a thin circle using a rolling pin. Oil the grill. Put the dough circles on the grill and cook for 2-3 minutes until puffy and slightly browned. Turn and cook another 2-4 minutes. Continue until all the dough has been cooked.

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