Mixture
3 cups of wheat flour
1 cup of cold water
1/2 cup of vegetable oil
1/2 teaspoon of active dry yeast
1/2 teaspoon of salt
1 packet of biological yeast tablet
Filling
4 tablespoons of olive oil
1 tablespoon of dried thyme
1 tablespoon of salt
8 cups of chopped leaves and small pieces of beets, broccoli, or carrots
4 crushed garlic cloves
1 medium onion, finely chopped
Mixture
3 cups of wheat flour
1 cup of cold water
1/2 cup of vegetable oil
1/2 teaspoon of active dry yeast
1/2 teaspoon of salt
1 packet of biological yeast tablet
Filling
4 tablespoons of olive oil
1 tablespoon of dried thyme
1 tablespoon of salt
8 cups of chopped leaves and small pieces of beets, broccoli, or carrots
4 crushed garlic cloves
1 medium onion, finely chopped
In a bowl, combine the water and dissolve the yeast, sugar, and salt
Let it sit for 5 minutes
In another bowl, combine the flour
Mix in the yeast mixture with oil and mix until you have an elastic dough that doesn't stick to your hands
If needed, add more water
Let the dough rest for 30 minutes or until it has doubled in volume
Filling
In a pan, combine all filling ingredients and mix well
Cover and let cook on low heat for 10 minutes or until the leaves are soft. Reserve
Assembly
Place the dough on a floured surface and roll out to a thin layer
Use a cookie cutter to cut circles and place a small amount of filling in the center of each one
Preheat oven to high temperature
Lift the edges of the dough to form a triangle, then press the edges together
Place the leaf wraps on a baking sheet and bake for 10 minutes or until golden brown.
