I have no idea how it tastes, but she said that it's like a dense croissant. I'm desperate enough to try it, though!
It calls for fresh herbs. I don't have any yet, so I'm going to soak some dry ones in warm water, drain them well, and use them. It's good without them, too, she says, so you can make it without.
Also, it calls for some cake flour. I don't have any, so will just use all regular flour.
3 3/4 C. All Purpose Flour
3/4 C. Cake Flour
Salt 3 t.
Baking Powder 2 t.
Sugar 4 t.
1 1/2 C. H20
Fresh herbs, chopped, such as dill and parsley.
Butter
Mix the dry ingredients in a bowl. Add the water. Blend until incorporated.
Turn the dough out onto a board with flour on it. Knead until smooth.
Put it into an oiled bowl, as you would pizza dough, covered with a kitchen towel, for 30 minutes.
Then, turn it back out onto your board, and make a log. Cut the log into 12 pieces.
Turn each piece into a ball, and cover with a towel so that they don't dry while you are working.
Smear a pat of butter onto the board in a rather large, round area. Put a ball of dough onto it. Then, rub a pat of butter on top of the dough ball.
Massage the dough into a larger and larger area, so that it looks tortilla-like in shape and flatness. You want it very thin.
Sprinkle freshly chopped herbs such as dill, over the top. Then, roll the dough, jelly roll fashion.
Take your snake of dough, and roll it into snails on a piece of wax paper.
Put another piece on top of the dough, and roll the snail into 6"-7" flat pieces. Repeat with the rest.
Put one into a skillet. No oil is needed, because of the butter.
Brown the first side, flip it over. Cook a minute or 2 on the other side.
Put them on a wire rack to keep them crispy while you make the rest. You can eat them out of the pan, or keep them in a warm oven until served.
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