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Add a photoServings: 12
Ingredients
- 1 pkt Active dry yeast
- 3Â 3/4 c. Flour
- 1/4 c. Shortening
- 1Â 1/2 tsp Salt
- 1Â 1/4 c. Hot water
Directions
- In large mixer bowl soften yeast in hot water. Add in 2 c. flour, shortening and salt. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 min at high speed. Stir in as much remaining flour as you can fold in with a spoon. Turn onto lightly floured work surface. Knead in sufficient remaining flour to make a moderately soft dough which is smoooth and elastic.(5 min) Cover, let rest in a hot place about 15 min. Divide into 12 equal partions. Roll each between floured hands into a very smooth ball. Cover with a damp cloth, let rest 10 min. Using fingers, gently flatten balls. Cover, let rest 10 min.(keep dough pcs covered till ready to use.) On well floured surface lightly roll one piece of dough at a time into a circle 7 inches in diameter, turning dough over once. Don't stretch,puncture or possibly crease dough(Work with sufficient flour so dough does not stick) Place on baking sheet. Bake rounds, 2 at a time, in a 450 F oven about 3 min or possibly till dough is puffed and softly set. Turn over with a spatula, bake about 2 more mintes, or possibly till dough is light brown. Repeat with remaining dough, baking one batch before rolling the next batch. To serve, slice bread crosswise, fill pocket with desired filling Makes 12 rounds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 12 servings | |
| Calories 182 | |
| Calories from Fat 41 | 23% |
| Total Fat 4.68g | 6% |
| Saturated Fat 1.06g | 4% |
| Trans Fat 1.43g | |
| Cholesterol 0mg | 0% |
| Sodium 293mg | 12% |
| Potassium 54mg | 2% |
| Total Carbs 30.03g | 8% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.11g | 0% |
| Protein 4.26g | 7% |
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