Quote:
Originally Posted by tonyz
Sembra delizioso !!!!!!!
...add a glass of Chianti !!!!
Buon appetito !!!!!!!
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Grazie! I had some Merlot.
I made an herb one as well.
The recipe follows, pardon what may be over simplification, I had to help my brother out.
Basic dough
1.5 cups self rising flour
1.25 cups plain greek yogurt
1/2 tsp baking powder
Spices/herbs
Couple things:
The dough is VERYVERYVERY sticky!! Have some extra flour on the side
to coat your hands to mix. You cannot use a mixer for this. Also
flour your counter/board when you kneed after mixing.
I find using a large wide plastic bowl works best over glass or metal bowls
to mix the dough.
Procedure:
Add spices and kosher salt io the flour before adding yogurt. The one
I made this morning I added the rosemary and basil you gave me,
chopped finely, then oregano, garlic powder, kosher salt and Italian
seasoning mix right into the flour. Stir well to combine
Line a pan (I've used 9" cake pans and today used an 8" square
aluminum pan) with parchment paper, do not grease it.
Add yogurt to flour and flour your hands and mix well Once it is
mixed dust clean surface with some additional flour and kneed a couple
more times. Place dough into pan and use your knuckles to make slight
dents into dough and let sit for 15 minutes.
While dough is sitting I preheat oven to 425 degrees. By the time the
oven is preheated the dough is about ready to bake.
Before putting into oven I add whatever extra toppings to it. Drizzle
lightly with olive oil and an extra sprinkle of Kosher salt.
Bake 18 min 425 deg*
*The caveat to the baking time depends on what you top it with. When
I add things like cherry tomatoes onions olives etc I find it best to
cook the items down in a pan first, season with spices. You will need
to bake for a longer time, I usually find it will take an extra 5-6
minutes. You want to make sure the color of the dough is a nice
golden brown.