Yalantzi Dolmathes (Steamed Grape Leaves with (see dirs.)
INGREDIENTS:
3 c All-purpose flour 5 tb Olive or other vegetable oil
1 ts Salt 3/4 c Warm water, approximately
1 ts Baking powder 2 tb Butter; melted
3 tb Softened butter or margarine
3 c All-purpose flour 5 tb Olive or other vegetable oil
1 ts Salt 3/4 c Warm water, approximately
1 ts Baking powder 2 tb Butter; melted
3 tb Softened butter or margarine
Sift together flour, salt and baking powder in a large bowl. Mix in butter and oil until well blended, using your fingers, a fork, or a pastry blender. Gradually add just enough water so dough sticks together in a ball. Wrap in plastic wrap and refrigerate for several hours.
Remove dough from refrigerate and divide into 11 equal portions, 6 for the bottom of the pan and 5 for the top if making a large pita or baklava.
On a floured surface, roll a portion of the dough into a ball, then roll the ball out into a large, thin circle. Spread with melted butter, repeating with rest of dough. Stack circles as each is rolled and buttered. Use immediately.
Remove dough from refrigerate and divide into 11 equal portions, 6 for the bottom of the pan and 5 for the top if making a large pita or baklava.
On a floured surface, roll a portion of the dough into a ball, then roll the ball out into a large, thin circle. Spread with melted butter, repeating with rest of dough. Stack circles as each is rolled and buttered. Use immediately.