(makes two)
- 9 oz all-purpose flour (Italian “00” if you have it!)
- 5/8 cup warm water
- 1/2 tsp yeast
- 2 tbsp olive oil
- pinch salt
Proof yeast in warm water. Add flour, salt, and oil, and mix well. Knead about 5-6 minutes or until a smooth, elastic dough forms. Roll into a ball, cover, and let rest 30 minutes.
Divide dough in half and roll into a large, very thin circle. Spread with a very thin layer of tomato sauce and then top with a thin layer of ricotta. Add slices of fried eggplant.
Fold sides to almost meet in the center. Brush new tops with a bit of sauce and cheese. Fold in half, again, and press lightly to seal. Paint a bit of sauce on top.
Put into a preheated 475° oven and bake for 20-30 minutes or until dark brown. Take out of the oven and cover with a towel to trap steam and soften the top.
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