Not exact matches
1) Put flour, salt, sugar and melted butter
in a mixing
bowl 2) Pour
in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it
in a
bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions
in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid
of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously
in dough 7) Shape the dough
in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double
in size) 8) After the 30 minutes
of waiting time, bake
in pre-heated oven at 180 — 200 deg cel for
around 20 to 25 minutes (or until the crust is golden brown)
In the
bowl of an electric mixer, stir together the
warm water and yeast and allow to proof for
around 10 minutes.
I usually don't follow much
of a ratio: I pour flour (s)
in a big
bowl, add whatever liquid I have
around (non dairy milk,
water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP
warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.
Its easier if you put the peas
in a
bowl of water, 1 - 2 cups at a time, and take a handful and roll them
around in your hands like you would when you rub your hands together to try and
warm them up.
Or, place it
in a
bowl of warm water and gently swish it
around until thawed, refreshing the
warm water periodically as it cools.