Ingredients:
Quick 'n' Easy One Bowl Dough:
~ 3 cups white flour
~ 3 teaspoons (or 1 packet) active-dry yeast
~ 1/3 cup sugar (can be reduced to 1/4 cup if desired but bread will be slightly bland)
~ 1 1/2 - 2 c. warm (not hot) water
~ pinch of salt
~ 1 Tablespoon oil
Directions:
Pre-heat oven to 350 for 4 minutes and then turn off.
Place dry all ingredients in large bowl
Hand mix so yeast is mixed in well with other ingredients.
Create a well in the flour mixture by pushing flour up along the sides of the bowl
Add approx. 1 1/2 c. warm water and mix
As dough begin to form begin kneading. Add more water as needed, dough should be mostly dry and not sticky (add more flour if it's too wet)
Add oil and knead into dough
Place dough in a large, clean bowl and cover with a towel. Place on a towel in the oven with the door closed for at least 1/2 hour or until double in size.
Punch down dough
If you like a chewy but light dough, let rise again. This dough can rise and be punched as much as 4 times without ruining outcome. (Dough freezes well raw. Allow to thaw and rise @ room temp. before baking.)
When dough is removed from oven after rising, pre-heat oven to 350 degrees. Sprinkle a little flour on your hands and take about 1/2 cup of dough. Roll out or use your hands to make a thin oval, as thin as you can without it tearing. Fill with:
Filling Ingredients:
~ Ground beef, cooked and seasoned (sausage for breakfast)
~ Cheddar Cheese (use a lot of cheese, this will add moistness)
~ Diced potato pieces, cooked in oil and seasoned
OR
~ Pizza Sauce
~ Cheese
~ Pepperoni, cooked sausage, etc.
I like them very, very full, as full as you can get them and still be able to seal. Otherwise, the bread is all you will taste. These may be shaped any way you like. Seal and bake on an oiled cookie sheet until golden brown. Brush lightly with butter and ENJOY! These can be dipped in ketchup or BBQ sauce.
Tip: These are not as good as leftovers as they are fresh, so whatever dough I have leftover, I refrigerate and make fresh the next day.
