'What could be better than buttery, crispy, herby homemade flakey bread?! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3oD9xO0 Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin\' with some of the best chefs around the world. We\'ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Dill Flakey Bread RECIPE COURTESY OF MOLLY YEH Level: Intermediate Total: 2 hr Active: 1 hr Yield: 6 servings Ingredients 1 1/2 cups all-purpose flour, plus more for dusting 3/4 cup pastry flour 2 teaspoons sugar 1 1/2 teaspoons salt 1 teaspoon baking powder Oil, for greasing the bowl 3/4 cup (12 tablespoons) butter, very soft 1 cup chopped fresh dill Directions In a large bowl, combine the flour, pastry flour, sugar, salt and baking powder. Create a well in the center and add 3/4 cup water. Mix until you have a shaggy dough. Turn the dough out onto a floured surface and knead, adding additional flour as needed, until smooth, 5 to 7 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and rest for 30 minutes. Turn the dough out onto a work surface and divide into 6 balls. Keep them covered with plastic wrap when you\'re not working with them. Using your hands, spread 1 tablespoon butter on a large work surface, top one of the balls of dough with another tablespoon of butter and pat out into a flat circle. Put the buttered dough ball on top of the spot of butter on the work surface. Using a flat hand, gently massage the dough in circular motions (as if you\'re washing a window) to flatten it out into a very large translucent circle. It\'s ok if it tears and is not perfect just try to get it as thin as possible! Top with a sprinkling of the dill and then roll it out into a long, skinny log. Roll the log into a coil and transfer to a plate. Repeat with the remaining dough. Roll out the coils into 7-inch-round circles by placing them between two pieces of wax paper and flattening with a rolling pin. The dough will probably want to stick to the wax paper, but it\'s ok if it tears while you\'re peeling it off. Alternatively, you can stick the rolled-out coils in the fridge for about 30 minutes, which will make them slightly easier to handle. Heat a large skillet over medium heat and cook one at a time until golden brown, about 3 minutes per side. Serve hot! Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #GirlMeetsFarm #FoodNetwork #DillFlakeyBread Molly Yeh Makes Dill Flakey Bread | Girl Meets Farm | Food Network https://youtu.be/L__5WAI3fN8'
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