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Bengal Pizza (Laura Brody)



  • Prep Time: N/A
  • Cooking Time: N/A

Bengal Pizza (Laura Brody)

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

TO FINISH THE PIZZA
8 oz Ground lamb; browned and
-drained
4 tb Curry paste

Place all the ingredients in the machine, program for manual or dough and
press start. After 3 minutes of kneading if there is still a film of dough
on the bottom of the pan, add 1 to 2 tablespoons of flout until a discrete
ball forms. At the end of the final knead, place the dough in a large
plastic bag or in an oiled bowl and cover with plastic wrap. Refrigerate
for at least 2 hours or as long as 12 hours.
Prepare the lamb if desired. Selkect a 16 inch perforated pizza pan or
large heavy duty baking sheet. Prehaeat the oven to 475 degrees F. with the
rack in the center position. Place the dough on a cold unfloured work
surface and use a heavy rolling pin to roll it to one large 16 inch circle
or two 8 to 9 inch circles. The dough should be as thin as possible - no
more than 1/8 inch thick. Immediatly roll the dough back around the rolling
pin and unroll it onto the pan.
Spread a thin layer of curry pasteonto the dough and top it with the lamb
if desired. Place the pizza in the oven and bake 16-18 minutes until the
crust is very brown and crisp. Serve immediatly.
This is a good flatbread with just the curry paste on it. Great with a
really hot curry powder for stuffed noses. Blows out the sinus. I made this
once with beer instead of water. Flavor was good.


Ingredients:

-----------------------------------DOUGH-----------------------------------
1 tb Yeast
1 c Toasted chick pea flour
2 c All-purpose flour; plus as
-needed
1 1/2 ts Salt
1/2 ts Ginger
1/2 ts Tumeric
1/2 ts Cumin
1/2 ts Chili powder
1/3 c Garlic oil or substitue
1/3 cup olive oil + 1/2 tsp
-garlic powder
3/4 c Water; or more

Serves:

1 Servings

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