|Step #4 of samsag preparation|
Robyn's Note: My grandmother used raw onions in her samsag filling. I took the liberty of sauteeing the onions, allowing any liquid to evaporate, and adding them to the cheeses once cooled.
5 lb. bag pre-sifted flour
½ c. oil
1 ½ tsp. salt
Water (about 5 cups)
2. In large bowl combine flour, oil, salt, dissolved yeast, and enough water to make a smooth dough. (The amount of water you use isn’t exact. There may be some trial-and error involved here.)
3. Knead dough for 5 minutes. Place in a large bowl.
4. Lightly oil the top of the dough. Cover, and let rise for 30 minutes to an hour.