1. In the work bowl of a food processor fitted with the steel blade, combine flours, salt, and baking powder. Add melted butter and combine with a few pulses. In a measuring cup, combine milk and water. Gradually add to the processor, until dough comes together into a coarse, moist meal and clears the sides of the howl. Do not overmix. 2. Place dough on a lightly floured work surface and knead to a silky, resilient hall, 3 to 5 minutes. On the work surface, cover dough with an overturned bowl and let rest 20 to 30 minutes. ok the other side for another minute or 1 to 2 minutes. Remove from the pan, wrap in foil, and keep warm while making the rest of the breads. This Italian version of a flour tortilla is one of the oldest hearth breads made in the world today. It is also one of the simplest-just flour, salt, and water-although this version contains a bit of oil, baking powder, and milk for a more tender, manageable &ugh. Traditionally baked on terra cotta bakes/ones known as a testi, it is served hot, cut into wedges, surrounding a mound of ricotta cheese, which is studded with ripe plum tomato wedges and sprinkled with chopped fresh basil Sometimes it forms a sandwich, folded around melting chunks of gorgonzola. MC_Busted by Karen C. Greenlee By "Karen C. Greenlee"
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|Serving Size: 1 Serving (749g)|
|Recipe Makes: 1|
|Calories from Fat: 668 (27%)|
|Amt Per Serving||% DV|
|Total Fat 74.3g||99 %|
|Saturated Fat 44.6g||223 %|
|Monounsaturated Fat 18.4g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 183mg||56 %|
|Sodium 684.6mg||24 %|
|Potassium 724.2mg||19 %|
|Total Carbohydrate 385.2g||113 %|
|Dietary Fiber 16.5g||66 %|
|Sugars, other 368.7g|
|Protein 56.1g||80 %|
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Calories per serving: 2457
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