"classic" pie doughs use AP with no baking powder but there are recipes cited as "tender and flaky" that do include baking powder. of course, you don't find many non-baking powder recipes labeled "hard and tough" but I'd give the self rising a go. On April 01, 2008 at 04:26 ...
Suitcases propped against a counter in the vaulted departure hall at Tashkent train station, Bama and I wolfed down our own triangular somsas in a paper bag, biting through layers of thin, flaky pastry to get to the fragrant beef and onion filling. This humble breakfast on the go would her...