3 1/2 c Unbleached white flour
1/2 c Semolina flour
1 ts Salt
1/2 ts Baking powder
6 tb Melted butter or margarine
2/3 c Warm water
1/2 c Lowfat 2% milk or soy milk;
-warmed
Olive oil cooking spray
1. In the work bowl of a food processor fitted with the steel blade,
combine flours, salt, and baking powder. Add melted butter and combine with
a few pulses. In a measuring cup, combine milk and water. Gradually add to
the processor, until dough comes together into a coarse, moist meal and
clears the sides of the howl. Do not overmix. 2. Place dough on a lightly
floured work surface and knead to a silky, resilient hall, 3 to 5 minutes.
On the work surface, cover dough with an overturned bowl and let rest 20 to
30 minutes. ok the other side for another minute or 1 to 2 minutes. Remove
from the pan, wrap in foil, and keep warm while making the rest of the
breads.
This Italian version of a flour tortilla is one of the oldest hearth breads
made in the world today. It is also one of the simplest-just flour, salt,
and water-although this version contains a bit of oil, baking powder, and
milk for a more tender, manageable &ugh.
Traditionally baked on terra cotta bakes/ones known as a testi, it is
served hot, cut into wedges, surrounding a mound of ricotta cheese, which
is studded with ripe plum tomato wedges and sprinkled with chopped fresh
basil Sometimes it forms a sandwich, folded around melting chunks of
gorgonzola.
MC_Busted by Karen C. Greenlee
Yields
1 servings
