Dairy-Free Prata Bomb with Chocolate Filling

Instructions

1. 1In a large bowl, combine the 2 cups of All-Purpose Flour, the 3/4 cup of Water, 2 tablespoons of Vegetable Oil, and the 1/2 teaspoon of Salt. Mix until a shaggy dough forms, then knead on a lightly floured surface for about 5-7 minutes, or until the dough is smooth and elastic.
2. 2Divide the smooth dough into 4 equal portions. Shape each portion into a ball. Place the dough balls on a plate, drizzle them with the remaining 2 tablespoons of Vegetable Oil to coat, cover the plate with plastic wrap, and let the dough rest for at least 30 minutes at room temperature. This resting period helps the gluten relax, making the dough easier to stretch.
3. 3Take one dough ball and place it on a lightly floured surface. Gently press it down and then stretch it outwards with your hands or a rolling pin until it forms a very thin, large circle, about 25.4-30.48 cm in diameter. Repeat with the remaining 3 dough balls.
4. 4Evenly divide the 1/2 cup of Dairy-Free Chocolate Chips among the 4 flattened dough circles, placing them in the center of each one.
5. 5Carefully fold the edges of each dough circle towards the center, over the chocolate chips, to create a small, sealed parcel. You can shape this into a square or a round 'bomb'. Ensure the edges are pressed together to prevent the chocolate from leaking out during cooking.
6. 6Heat a lightly oiled griddle or a 25.4 cm non-stick frying pan over medium heat, around 175°C. Place one filled prata bomb onto the hot griddle or pan. Cook for 3-5 minutes per side, until it is golden brown and puffed up, and you can see the dairy-free chocolate inside has melted.
7. 7Remove the cooked prata bomb from the pan and place it on a plate. Repeat the cooking process with the remaining 3 prata bombs. Serve immediately while the chocolate filling is warm and gooey.

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