2 teaspoon Yeast 1/2 cup warm water pinch of sugar 1 cup Yogurt 1 cup hot water 6 cups of *"bear" flour 2 teaspoon salt 2 Tablespoon oil GO 1. 2 teaspoon Yeast 1/2 cup warm water pinch of sugar Bloom the Yeast/about 5 mins WET team 2. Mix 1 cup Yogurt 1 cup hot water DRY team 3. mix 6 cups of *"bear" flour 2 teaspoon salt add oil to yeast now then add yeast mix to the wet team and put into a Mixer using the dough hook slowly add the dry team 1/3rd at a time. when dough is firmly on the hook and looks smooth pull offand place in a oiled up bowl. rub some oil on the ball of dough. then wrap with plastic wrap let sit in a warm area to rise for 45 mins take out and fold on a floured cutting board getting out the air bubbles. divide into 10-14 smaller balls depending on the size u desire place into a oiled sheet tray, rub with oil and wrap let rise for another 20-30 mins again on a floured cutting board press down with ur fingers to release the air/gas, shape to size and roll out to the thickness you like then dock and please on a greased pan or place on a stone plate here is the tricky part. it will cook fast if on a stone plate flip once, about 1-2 mins each side 2-3 in oven on a pan cast iron works aswell lil secret if u roll them really thin and heat on a comal or cast iron you know have flour tortillas!! *bear flour is korean flour they use for dumplings. its awesome in baking!! google it. if not use a bread flour. but try to find it
Posted on: Sat, 08 Jun 2013 00:26:01 +0000
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