Recipe is from the Star Wars Galaxy’s Edge Official Black Spire Outpost Cookbook written by Chelsea Monroe-Cassel and Marc Sumerak. This makes 6 wrappers.
Ingredients:
3/4 cup warm water
1 tablespoon olive oil
1 teaspoon brown sugar
1/2 teaspoon salt
1 teaspoon instant dry yeast
2 cloves garlic, minced
1 tablespoon mixed dried herbs, such as savory or marjoram
2 cups all-purpose flour, plus more for dusting
1. In a medium bowl, combine the water, olive oil, brown sugar, salt, and yeast.
2. Add the garlic and herbs, then gradually mix in the flour until you have a dough that isn’t too sticky.
3. Turn out onto a lightly floured surface, then knead for a minute or two, until the dough is soft and bounces back when poked.
4. Place the dough in a clean bowl, cover lightly with plastic wrap or a damp kitchen towel, and set in a warm place to rise for about 1 hour, or until doubled in size.
5. Once the dough has risen, heat a dry medium saute pan or skillet over medium heat.
6. Divide the dough into six equal balls, and roll each one out to about 1/4 inch thick.
7. One at a time, lay a piece of dough in the pan. Let cook on each side for 3 to 5 minutes, until golden brown. Remove to a plate to finish cooling.
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