 |
Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 4 |
|
I doubled the recipe and made the all-purpose batter and a whole wheat batter, then kneaded together for a marblized effect. Courtesy of Shawn Sidey and Celebrity Kitchens. Can be tossed on the grill for a quick heating and to mark up. NOTE: When mixing dry and wet, not ALL of the flour will incorporate - don't worry Ingredients:
1 1/2 cups unbleached all-purpose flour (you can sub whole wheat or do half and half) |
1/2 teaspoon baking powder |
1/2 cup plain nonfat yogurt |
2 tablespoons plain nonfat yogurt |
Directions:
1. Preheat oven to 350*F.
2. Sift dry ingredients into bowl.
3. Mix in all yogurt.
4. Knead on floured surface until smooth and elastic (10 minutes).
5. Form into ball and return to bowl; cover with plastic.
6. Let rest 2 hours (dough won't rise).
7. Turn dough onto floured surface and divide into 4.
8. form each into a ball.
9. roll into an 8-inch round.
10. bake 8-10 minutes, just browning tops.
11. NOTE: dough MAY rise while baking, but it will fall flat when cooled.
|
|