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- chickenandeggcookbook.com
4 Cups All Purpose Flour | 3 Cloves Garlic, Minced |
1 Teaspoon Salt | 1 1/4 Cup Water (105-110 Degrees F) |
1/4 Ounce Package Rapid-Rise Dried Yeast | Olive Oil For Brushing |
4 Spring Onions (Green Onions), Finely Chopped |
Place the flour, salt, yeast, spring onions, and garlic in a large mixing bowl. Stir well to mix. Make a well in the middle of the flour mixture and add water. Mix to form a soft, but not sticky dough. Turn the dough on to a floured surface and knead until smooth. Do not over knead. Spray a large bowl with cooking spray. Put the dough into the bowl and flip once to coat dough with oil. Cover with plastic wrap or a wet towel and put in a warm place to let rise until doubled in size.
Punch down the dough. Divide into 12 pieces and roll each out into a thin, flat circle. Heat a large frying pan until hot. Dust off any excess flour from the dough round and cook for 1 minute, or until lightly browned in parts, then flip over and cook for 30 seconds. Brush top of bread lightly with olive oil. Best if eaten same day.
2013 Recipe - April Ferre - From The Complete Book of Greek Cooking by Rena Salaman & Jan Cutler, 2005.