DILL FLAKEY BREAD

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Steps:

In a large bowl, combine the flour, pastry flour, sugar, salt and baking powder. Create a well in the center and add 3/4 cup water. Mix until you have a shaggy dough.Turn the dough out onto a floured surface and knead, adding additional flour as needed, until smooth, 5 to 7 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and rest for 30 minutes.Turn the dough out onto a work surface and divide into 6 balls. Keep them covered with plastic wrap when you're not working with them. Using your hands, spread 1 tablespoon butter on a large work surface, top one of the balls of dough with another tablespoon of butter and pat out into a flat circle. Put the buttered dough ball on top of the spot of butter on the work surface. Using a flat hand, gently massage the dough in circular motions (as if you're washing a window) to flatten it out into a very large translucent circle. It's ok if it tears and is not perfect just try to get it as thin as possible!Top with a sprinkling of the dill and then roll it out into a long, skinny log. Roll the log into a coil and transfer to a plate. Repeat with the remaining dough.Roll out the coils into 7-inch-round circles by placing them between two pieces of wax paper and flattening with a rolling pin. The dough will probably want to stick to the wax paper, but it's ok if it tears while you're peeling it off. Alternatively, you can stick the rolled-out coils in the fridge for about 30 minutes, which will make them slightly easier to handle.Heat a large skillet over medium heat and cook one at a time until golden brown, about 3 minutes per side. Serve hot!Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 355

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Salman Aminat

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I'm going to make this bread for my next party. I think it will be a hit!

Mebra Nakafeero

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I'm allergic to dill, so I wasn't able to try this bread. But it looks delicious!

Sheraz Ahmad

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This bread is way too expensive. I can buy a loaf of bread at the store for a fraction of the cost.

BASUDEB CHANDRA HOWLDER

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I'm not sure what I did wrong, but my bread turned out really dry. I think I might have overcooked it.

Jillian Howley

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I followed the recipe exactly, but my bread didn't turn out flaky at all. It was more like a dense loaf of bread.

raven Singleton

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This bread is a bit too bland for my taste. I think it would be better if it had more herbs or spices.

V Hvh

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I'm not a huge fan of dill, but I actually really enjoyed this bread. The dill flavor is very subtle, and it's complemented perfectly by the flaky texture of the bread.

Mary Craig

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This bread is a little bit time-consuming to make, but it's worth the effort. The results are so delicious!

Hamidu Ramatu

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I love that this bread is so versatile. I've served it as a side dish, an appetizer, and even a dessert. It's always a crowd-pleaser.

ariel Patin

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This bread is a great way to use up leftover dill. I always have a bunch of dill in my fridge, and this is a great way to use it up before it goes bad.

Payton Kaziska

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I've made this bread several times now, and it's always a hit. I've even started experimenting with different herbs and spices to create new flavor combinations.