1 : ts Minced garlic
1 : ts Minced ginger
1 : c No-sugar-added pineapple
Juice : Juice
1/4 : c Low sodium tamari or soy
Sauce : Sauce
1 : tb Cornstarch dissolved in
tb : tb Cold water
1 : sm Can crushed pineapple
3 : tb Clover honey
2 : tb Preserved ginger in syrup
1 : c Plain, whole milk yogurt
0: Combine 2 cups flour, sugar, salt and yeast in large bowl of electric mixer and blend well
1: Heat water and oil in small saucepan until very warm (120 to 130F)
2: Add warm liquid to flour mixture
3: Blend at low speed until moistened
4: Beat 3 minutes at medium speed
5: By hand stir in 2 1/2 to 3 cups flour until dough pulls cleanly away from sides of bowl
6: On floured surface knead in 1/2 to 1 cup flour until dough is smooth and elastic with blisters under surface, about 10 minutes
7: Place dough in greased bowl, cover loosely with plastic wrap and cloth towel
8: Let rise in warm place until light and doubled in bulk, about 1 1/2 hours
9: Punch down dough, divide in 2 parts, then mold into balls
10: Allow to rest on counter, covered with inverted bowl, 15 minutes
11: Divide dough in 14 equal pieces and shape into balls
12: On lightly floured surface, roll each ball into 7-inch circle about 1/8-inch thick
13: Place circles about 2 inches apart on cornmeal-sprinkled baking sheets
14: Cover and let rise in warm place about 30 minutes
15: Bake at 450F 8 to 10 minutes, or until edges turn light golden brown
16: From Gemini's MASSIVE MealMaster collection at www
17: synapse
18: com/~gemini