2 cups of high gluten flour
1/2 cup lukewarm water
1/4 cup of lukewarm oil
1/2 tsp salt
I bet you could "stretch"
the dough just like an Austrian chef. It is really not all that difficult...you
knead 2 cups of high gluten flour, 1/2 cup lukewarm water, 1/4 cup of
lukewarm oil, 1/2 t salt until tough but very smooth. Get all the crusty
stuff off the side of the bowl and keep kneading it. You can add a little
water or flour at any stage. If you don't have high
gluten flour, use ordinary flour plus one tablespoon of vinegar in the
water. Throw your dough a few times on a flat surface until the dough
starts blistering. This, by the way, is quite violent. Divide the dough
into 3 parts and let sit 20 minutes.
On clean old cotton tablecloth,
dusted with flour, you are ready to roll the dough as thin as possible.
Brush the surface with melted butter/oil and then
proceed to stretch it from underneath. "Pull" the dough from
the middle underneath. You will find it tends to stretch back into its
Use full strides and don't forget to stretch the edges. Be patient.
Before you know it, it will start to be completely translucent and you
will be able
to tell very easily (especially if your tablecloth has some design and
color in it, where you need to continues thinning out the dough. It
easy...learned it when I was 14. I can't make basic pie crust. Go figure.
Submitted to rec. food. recipes
by Rebecca (Montreal).