Yield: 1 Servings
Measure | Ingredient |
---|---|
2 cups | Warm water |
2 packs | Dry yeast |
4 teaspoons | Sugar |
3 teaspoons | Salt |
5 cups | Flour; (up to 6) |
¼ \N | Butter or margarine; melted |
2 mediums | Onions; coarsely chopped |
2 tablespoons | Paprika |
2 tablespoons | Poppy seeds |
\N \N | Kosher salt; optional |
TOPPING
Source: Lauri Katz Yield: Four 9 inch rounds Combine 2 cups flour, yeast,sugar and salt in a large mixing bowl, mix well. Add 2 cups warm water and beat at medium speed for 2 minutes. Add another cup of flour and beat at high speed for 1 minute.Add enough additional flour to make a dough and knead until smooth and elastic. Cover with a towel or plastic wrap and let rest for 20 minutes. Punch down and divide into 4 parts. Grease 4 nine inch cake or pie pans and spread each with dough. Lightly grease tops and refrigerate for 2 - 24 hours.
When ready to bake, preheat oven to 375 degrees. Spread each top with melted margarine, onions, poppy seeds, paprika and salt in that order. Bake until done, about 25-30 minutes. Cool on wire racks.
Posted to JEWISH-FOOD digest V97 #328 by Sy Dolnick <ssd1@...> on Dec 18, 1997