I wasn’t going to post about this, but it’s too good for me to not have a place where I could remember to try it again…Hoo boy, I love sunflower oil. drool
Sift together:
2+1/4 c. Flour
2+1/4 tsp. Yeast
1 tsp. Salt
1 Tbls. Sugar
Mix and knead in:
2 Tbls. Melted butter
3/4 c. Warm water.
Let rise for an hour to an hour and a half.
Divide into 8 pieces, and roll to 1/8 inch thick. Fry in a hot skillet with only the bottom covered with sunflower oil.
Pairs really well with rosemary roasted chicken, mashed potatoes, and gravy made as follows.
Rosemary chicken gravy.
Roast a chicken by sprinkling sage and salt over the top, and toss on two sprigs of rosemary. If using a crockpot, flip the chicken and sprinkle a little more salt and sage onto the flipped side of the chicken about two hours til done. Move the sprigs of sage onto the flipped side, as well.
Scoop out two cups of the broth, and in a small pan, saute two tablespoons of flour with two tablespoons of butter. Mix in broth, and cook til thickened. Salt and pepper to taste…
This is by far my favorite way of roasting chicken so far.
. It was a general purpose recipe that with minor adjustments could make cupcakes, tortillas, frybread, those canned biscuits, pigs in the blankets, and that’s just what I can remember that I made with it. I think it was 26 years ago the last time I used it. O_o.
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