2 1/2 c Very warm water
1 pk Yeast
1 tb Salt
5 1/2 c Flour, maybe 6 c.
combine all ingredients in bowl, breadmaker, mixer, whatever you use to
make dough. Knead 6 to 8 minutes. If mixing manually, let rise after
covering, for 2 – 2 1/2 hours, or until double. Punch down, cut into 24
pieces. Knead each piece and make into a ball. Let rise
5 minutes.
I went to Color Tile and bought 6 plain unglazed quarry tiles for a buck
apiece, (they could cost more now) Or you could go to an expensive cooking
store and buy 6 of them for as much as $35. It’s up to you, they are both
the same thing. Anyway, put them in the oven when it is cold, on the lowest
rack, and turn it on to 450 degrees. Roll each dough ball into a rounded
shape, and make quite flat with a rolling pin.
When 4 or 5 are ready, pick them up with a spatula, slide them onto tiles
and bake 6 minutes. Slide them off with spatula, and put into plastic bags
when thoroughly cooled.
You can freeze them to use later, or just keep in bags and eat within a
few days. They puff up like a balloon, and you can slice them open on one
side and fill with your favrite ingredients. I personally love to put
salads in them, with hummus.
Yields
24 Servings