yogurt dough

This is the  dough recipe I used for the empanadas, which is also from Nourishing Traditions.  Something to note is that a friend said NOT to use salted butter because the end result is a pastry too salty. 

1 cup plain whole milk yogurt

1 cup butter, softened

3 1/2 cups spelt flour

2 tsp sea salt

This recipe, as stated in Nourishing Traditions, makes enough for two 10-inch French style tart shells.  The friend I mentioned above uses it as pizza crust. 

Cream yogurt with butter, blend in flour and salt.  In NT it suggests covering it and leaving it in a warm place for 12-24 hours, which I happened not to notice, and it still turned out great.

Roll  out using white flour to prevent sticking.  Also, in NT, it suggests that for a prebaked tart shell, to prick with a fork and place in cold oven.  Turn heat on to 350 and bake for 20-30 minutes.

Comments

[Medical Advice]

i like that recipe.. read i know yum and delicious

[Lisa Thompson]

I have seen this in my NT cookbook but have never tried it. Now that I have a 1-year old learning to eat, I think this would be a wonderful treat to have around. Thanks for the reminder!