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Categories:
yeast water whole wheat flour Cumin ground Coriander Ground salt peanut oil flour vegetables Cheddar cheese
Viewed: 46 - Published at: 7 years agoIngredients
- 1 tablespoon yeast, active dry
- 1 1/2 cups water warm
- 1 1/2 cups whole wheat flour
- 1 tablespoon cumin ground
- 1 tablespoon coriander ground
- 2 teaspoons salt
- 2 tablespoons peanut oil
- 2 1/2 cups flour, all-purpose
- 2 cups vegetables grilled
- 4 ounces cheddar cheese, very old, sharp
Method
- In a large bowl, dissolve yeast in water.
- Slowly stir in whole wheat flour, cumin, and coriander.
- Mix well, cover, and set aside to rise in a warm place for about 45 minutes.
- Stir in salt, oil, and 2 cups of unbleached white flour.
- Turn out onto a lightly floured surface and knead for 10 minutes, adding more flour as necessary to keep from sticking.
- Shape into a ball, place in a large, lightly sprayed bowl, and turn oiled side up.
- Cover with plastic wrap and set aside to rise until doubled in size, about 1 hour.
- Divide dough into six pieces and roll into smooth balls.
- On a lightly floured surface, roll balls into 7-inch circles (about 1/4 inch thick).
- Place equal amounts of vegetables and cheese in center of each circle.
- Pull edges up to center, pinch closed and press to flatten.
- Cover with a cloth, and let rise for 20 minutes.
- Preheat grill to medium-hot.
- Gently place calzones on grill, pinched side down, and cook about 5 minutes on each side, until well marked and browned.
