Lefese
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | cup | buttermilk |
| ¼ | cup | sugar |
| ½ | teaspoon | baking soda |
| ⅛ | teaspoon | cardamom |
| 3½ | cup | all-purpose flour |
| 1 | === garnish === | |
| 1 | butter | |
| 1 | preserves | |
Directions
Preheat griddle to low. Place all the ingredients in a mixer with the dough hook attachment. Work it slowly to create a soft, pliable dough. If the dough is sticky add 1 to 2 tablespoons of additional flour. Divide the dough into two pieces. Roll each piece of dough to ⅛-inch thick. Cut each piece into 6 to 7 pieces, whatever shape you desire. On a lightly floured, low heat griddle, cook the flatbread on each side for 5 minutes. It should color only slightly. Serve with butter and preserves. This recipe yields 12 to 14 Lefese.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2199 broadcast 08-13-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
10-17-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000