stand the dough snails up
& then flatten them to form
the flaky layers
20 servings, 115 calories
1 c wheat chef, 2 c pureed cooked black eyed peas, 1 c ground flax+chia, 8 oz kite hill vanilla unsweetened greek almond yogurt, pinch sea salt, splash vanilla, 1 c white whole wheat flour
knead 1 minute, rest covered room temperature 8 hours; make snails on silpat-lined stones, rest 10 minutes; stand & flatten; rest 30 minutes; 425 F, 25 minutes
haikuveg 