1 tablespoon active dry yeast
1 cup warm water
1 tablespoon honey
2 tablespoons olive oil
1/4 teaspoon salt
2-4 cups of flour, depending on the ration of whole wheat to white flour
Mix the honey, water, and yeast in a small bowl, cover, and let stand until foamy, 5-10 minutes. Add the rest of the ingredients, mixing in one cup of flour at a time. If dough seems too wet add 1/4 cup at a time until slightly firm. The dough should not be too stiff. I usually keep it fairly soft. Grease your pan and roll it out on the pan.
This recipe is from The Food Nanny. I just didn't want to lose the recipe! I love it because you don't have to let it rise.
I loved this recipe from The America's Healthy Test Kitchen Family Cookbook (pg. 343), but my kids did not. I'm wondering if they would like it with chicken, or shrimp. Nevertheless, I was happy to have it for lunch for 3 days because I adored it.
1 1/2 teaspoons canola oil
1-2 red curry paste
1 (14-ounce) can light coconut milk
2 tablespoons fish sauce
1 tablespoon light brown sugar
14 ounces extra firm tofu, pressed dry and cut into 3/4" cubes (Although I used soft tofu and thought it was fine)
1/2 cup low-sodium chicken broth
1 teaspoon cornstarch
2 red bell peppers, stemmed seeed, and cut ito matchsticks
8 ounces snap peas, trimmed and sliced in half on the bias
1 onion, halved and sliced 1/2 inch thick
1/2 cup chopped fresh basil
1 tablespoon fresh lime juice
1. Heat the oil in the Dutch oven over medium heat until shimmering. Add the curry paste and cook until fragrant, about 30 seconds. Whisk in the coconut milk, fish sauce, and sugar.
2. Whisk the broth and cornstarch together, then whisk the mixture into the pot. Stir in the bell peppers, snap peas, and onion and simmer until the vegetables are crisp-tender and the sauce has thickened slightly, 8-10 minutes.
3. Add the tofu and simmer until tofu is heated through, 3-5 minutes.