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Nang Bing, A Local Flat Bread

Batters and Breads

Nang Bing, A Local Flat Bread
1½ teaspoon active dry yeast
1 teaspoon coarse salt
1 teaspoon granulated sugar
1½ cups all purpose flour
1/4 cup pastry four
1 cup wheat germ
2 Tablespoons unsalted butter
1 Tablespoon peanut oil
Optional are: various seeds such as sesame, nigella, fennel, ground black pepper, and/or coarse salt

1. In large bowl with a dough hook, mix yeast, salt, sugar, and 1 cup warm water, and let stand until foamy, then add a quarter cup more flour, the wheat germ, butter, and the oil and mix until dough comes together.
2. Preheat oven to 500 degree F, and insert a pizza stone. Punch the dough down, cover it, and let it rise until double in volume. Then put it on a floured surface and divide iy into four parts. Let them rest for fifteen minutes before rolling one flat and into a seven-inch circle. Put it on a floured baking sheet, and repeat until all are made and have been able to rise another half an hour.
3. Slightly prick the dough with a fork, brush with water, and sprinkle with desired seeds, then transfer to the hot stone and bake until golden, about three minutes. Then serve.

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