View Orthodox:Divide Flatten Roll Cut
Divide
Prosphora is made up of two layers. Larger diameter bottom and a second layer of smaller diameter which has the stamp imprint.
⇒ Divide the dough 2/3 for the bottom layer and 1/3 top layer (the top layer rounds are smaller diameter and thinner thus will go farther).
Flatten and Roll
⇒ Flatten and press dough into a circle using finger tips. A uniform shape at this stage makes rolling and cutting easier.
⇒ Roll the dough out to a uniform thickness, rotating and dusting with flour as needed. Don’t make the bottom layer to dusty or dry since it will eventually adhere to the top layer.
Cut Layer One
Depending on usage and your own preferences (and your priest’s) thickness of prosphora can vary. Ones used for the Eucharist are wider and thicker. Those for offerings are much smaller.
⇒ Bottom layer thickness pre-baked about 1/2 -5/8 inches thick, top layer 3/8-1/2 inches.
Layer Two and Stamp Imprint
⇒ Layer two should be rolled a bit thinner than layer one (bottom) and dusted lightly on both sides. Dusting makes it easier to lift the stamp off without sticking and will prevent the rounds from sticking to the work surface during imprinting. Don’t overdue the dusting, a little goes a long way.
⇒ Press stamp firmly making sure to center the imprint. Don’t press too hard, a light firm touch is all that is needed.
⇒ Reuse leftover cutting scraps by forming dough ball and kneading until smooth and uniform. I often use the leftover scraps for the top layer since the dough will be a bit drier and stiffer making it easier to cleanly press the stamp. However, after more than one reuse the dough will produce a very different finished product. Many are quite acceptable so by all means give it a try.
⇒ Remember this dough has been blessed so don’t throw in the trash (if possible), I toss in the compost which ends up in my vegetable garden.
Imprint should be clear and uniform.
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Orthodox:Assemble Raise Bake Finished
Orthodox:Making Prosphora