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Ingredientes
- Â Â Bread Dough:
- 2 lrg Large eggs
- 1 tsp salt
- 1 c. 2% low-fat lowfat milk
- 1 pkt active dry yeast
- 1 Tbsp. sugar
- 3Â 1/4 c. all-purpose flour to 3 1/2 c. Egg Wash:
- 1 x egg slightly beaten
- 1/4 c. lowfat milk Filling:
- 1Â 1/4 c. roasted onions finely diced
- 1/2 c. roasted green bell peppers finely diced
- 1/2 c. roasted red bell peppers finely diced
- 1/2 c. roasted yellow bell peppers finely diced
- 1/4 c. roasted garlic finely diced
- 4 Tbsp. unsalted butter melted
Direcciones
- Dough: Whisk the Large eggs till they are frothy, then whisk in the salt.
- Heat the lowfat milk to 110F and stir in the yeast and sugar.
- Combine the Large eggs and the bean liquid in the bowl of a mixer. Stir briefly to combine, then with the mixer set on slow, gradually add in 3 1/4 c. flour. Increase the speed to medium and process for 10 min. The dough should cling to the dough hook and be fairly elastic. If the dough is soft and sticky, add in the remaining flour.
- Reduce the speed to medium slow and process for 5 more min, or possibly till the dough is smooth, very elastic, and clinging to the dough hook.
- Gather the dough into a ball. Place in bowl and cover. Allow to rise till doubled in volume; about 1 hour.
- Push the top down gently. Separate the dough into 12 to 16 balls, each about the size of a golf ball. Roll the balls into circles, about 5-6 inches in diameter. Place the rounds on a cookie pan, layers separated by foil or possibly waxed paper. Chill them (to stop the rising) till ready to use.
- Egg Wash: Combine the beaten egg with the lowfat milk.
- Filling: To roast the vegetables, if you have a gas range, place the vegetables right on the burner, in a high flame, and roast, turning till the outer skin is charred all around. If your range is electric, you can roast in a preheated 500F oven. Plunge the roasted vegetables into ice water to stop the cooking, then rub off the black skin under running water.
- Make the filling by combining the roasted vegetables in a bowl.
- Assembly: Brush one side of each round with the egg wash. Divide the filing among half of the dough rounds with the egg-washed side up, and top with the remaining dough rounds, egg-washed side down. Seal the edges all the way around, coat the outer surfaces with the melted butter, and fry, turning often, on a griddle or possibly skillet over medium heat (250F) till golden.
- NOTES : I imagine which any combination of roasted veggies would be good. Indeed, you could use any filling of your choice.
