| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Wheat flour |
| 1 |
ts |
Sugar |
|
|
Oil |
| 4 |
oz |
Chicken or sheeps fat (substitute margerine) |
|
|
Water |
| 1 |
oz |
Fresh yeast |
INSTRUCTIONS
Dissolve the yeast in the water (probably 2/3 cup will do, depending on the
flour), and knead in the flour so that you have a rather firm dough. Let it
rise for 1 hour. Knead the dough again, and let it rise once more. Repeat
this operation four times. Cut the dough into six equal portions. Flatten
each piece with your hands, untill it's paper thin. Brush the surface of
each piece with oil, fold them together, thenknead and flatten them out
paper thin once more. Brush the surface of each piece with oil, roll them
up, and place them in a saucepan in which the fat or margerine has been
melted. Cover the pan,put it in the oven and bake it overnight at very low
heat. Posted to JEWISH-FOOD digest V97 #209 by Peter Westh
<pwesth@dorit.ihi.ku.dk> on Jul 6, 1997
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