Ingredients:
- 3 cups (750ml) Unbleached All Purpose Flour
- 1 cup (250ml) Whole Wheat Flour
- 1 tbsp. (15ml) White Granular Sugar
- 3/4 tsp. (3ml) Active Dry Yeast
- 1 1/2 tsp. (6ml) Baking Powder
- 1 tsp. (4ml) Baking Soda
- 1/4 cup (63ml) Water – room temperature
- 3/4 cup (188ml) Whole Milk – room temperature
- 1 cup (250ml) Greek Yogurt
- Unsalted Butter or Ghee – for brushing as needed
Directions:
Combine yeast, sugar, and lukewarm water and let stand for 10 minutes, or until foamy
Combine flours, baking powder, and baking soda in the Elite Collection 12-cup (3 L) Food Processor fitted with chopping blade
Process the dry ingredients to combine for 10 seconds
Processor running, gradually add milk, yogurt and yeast mixture until dough forms
Continue to process for an additional minute to knead dough
Transfer dough in a lightly oiled bowl, cover with tea towel, let rise for an hour or until doubled in size
When dough has risen, punch down and turn out on a well-floured surface
Divide dough in half, then divide each half into eight pieces of equal size
Roll each piece out into a thin oval approximately 6 inches long and 1/8 inch thick
Preheat the International Chef Crepe, Pizzelle, Pancake Plus with Flat plates in the closed position
Adjust temperature set to high, once preheated, carefully open to the flat position
Brush plates with butter or ghee, place dough on each plate, brush surface with butter
Cook for 2 minutes per side or until nicely browned in spots, remove and cool on rack and repeat
