This is an Italian recipe that came originally from my Aunt Margie who got it, as I understand it, from her Aunt. It required a lot of time, like bread dough; so, my mom adapted it to be able to make it quickly without waiting for it to rise.
- 6 c. flour
- 6 T. sugar
- 1 T. salt
- 1 T. yeast
- 1 c. milk*
- 1 c. water, warm
- 5 T. oil
- parmesan cheese, garlic, oregano, etc. (optional)
Combine 3 c. flour, sugar, salt and yeast in large bowl. This is where you would add the parmesan cheese and possibly some garlic and/or oregano to flavor the dough. Then add the liquid ingredients and mix well. Add the remaining flour to make a kneadable dough. Divide into two clumps and spread in/on pans with your hands. You can also roll the dough out on a floured surface until it is about the right size for the pan.
Bake at 425 degrees on the lowest rack for about 18-22 minutes.
* If you want to substitute water for the milk, that will work as well. You can also use 1/3 c. milk powder and 2 c. water. It's a very forgiving recipe!