Ever since publishing the first phosphora video on this show (click here to see that episode) in addition to sharing many pictures on Facebook of my prosphora, I receive a number of questions and tips requests from other bakers. Their questions range from what kind of flour do I use to how long should it be baked in the oven.
To answer some of the most common questions, I decided to put together my own recipe (adapted from the following website). While the monks at Danilov Monastery are much better equipped for baking prosphora, I hope my adoption will allow you to produce beautiful prosphora at home.
The recipe is below the photos.
