Gichnum
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Wheat flour |
| 1 | teaspoon | Sugar |
| Oil | ||
| 4 | ounces | Chicken or sheeps fat (substitute margerine) |
| Water | ||
| 1 | ounce | Fresh yeast |
Directions
Dissolve the yeast in the water (probably ⅔ cup will do, depending on the flour), and knead in the flour so that you have a rather firm dough. Let it rise for 1 hour. Knead the dough again, and let it rise once more. Repeat this operation four times. Cut the dough into six equal portions. Flatten each piece with your hands, untill it's paper thin. Brush the surface of each piece with oil, fold them together, thenknead and flatten them out paper thin once more. Brush the surface of each piece with oil, roll them up, and place them in a saucepan in which the fat or margerine has been melted. Cover the pan,put it in the oven and bake it overnight at very low heat. Posted to JEWISH-FOOD digest V97 #209 by Peter Westh <pwesth@...> on Jul 6, 1997