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Heat in Saucepan until 100 degrees
3/3 c. whole milk
Transfer to bowl and add
1/4 ounce dry yeast
1 tsp sugar
Let stand until foamy, about 10 min.
3 1/2 c. flour
1 tsp salt
Add and Mix util blended but shaggy
1 small onion finely chopped
1 c. yogurt
2 tbsp. melted ghee
Transfer to work surface
Keand until smooth, 5 min.
Grease large bowl and place in and turn
Let rise in draft free area until doubled, about 1 hr.
Roll into balls
Cover with plastic, let rest 10 minutes.
Heat skillet, medium
Lightly coat with ghee
Stretch dough 1/8 inch thickness
sprinkle with salt
Cook 2 min each side.
Option: chop fresh rosemary and knead into dough.
These heat up easily on the grill for further meals.
|Posted on November 10, 2017 at 8:08 AM||comments (374)|
ROASTED CAPRESE EGGPLANT FAN WITH FETA
Cut eggplant into thin slices, keep attached at stem
Grease eggplant slices with olive oil
Season with salt and pepper
Cut tomatoes into thin rings
Chop and combine
4 cloves garlic
Stuff eggplant with tomatoes and mozzarella
Pour herb/oil mixture over and press into fan
Sprinkle with Feta
Bake for 1 hr.
If liquid still in pan, 200 and bake 15 min longer.
Options: Add ½ tsp lime juice, red pepper flakes,
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