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Saturday, October 20, 2012

Savory Yogurt Dough

Excellent Ingredient of the Week
The excellent ingredient of the week is dough! Everybody needs dough, (bad pun). You should have at least one good go-to dough recipe in your repertoire. This is a great one.

2 3/4 cups unbleached all-purpose flour plus some more for rolling
1 teaspoon coarse salt
1 cup (2 sticks) butter, softened
1 cup plain whole-milk Greek style yogurt
1 egg plus 1 tablespoon water for egg wash

To make the Yogurt pastry: Whisk together flour and salt in a medium bowl. Beat butter and yogurt in a large bowl with an electric mixer at medium speed until well combined.
Mix in flour and salt mixture at low speed until fully incorporated (dough will be sticky). Halve dough and shape each half into disk. Dust disks with flour, wrap in plastic and chill at least 3 hours or overnight.

Dough is often easier to work with when well chilled. It becomes less sticky and the gluten relaxes so it is easier to roll out and work with. What to do with this dough-a savory crust for a chicken pot pie, a wild mushroom tart or how about a asparagus and dill quiche?