Joined
·
4,046 Posts
3 c unbleached flour (you can sub up to 1.5 c of unbleached with whole wheat - i wouldn't use more than that, or they'll be way too dry)<br>
2 t powder<br>
1 t salt<br>
1 T vegetable oil<br>
3/4 c warm milk<br><br>
OR<br><br>
sub the 1 T oil and 3/4 c milk with 1/4 c lard and enough water to get the right consistency...<br><br>
mix together the flour, powder, salt and oil. add the milk. stir until combined. knead for approx. 3 to 5 minutes. let rest for a half hour. break into 8 or 9 pieces, roll into balls, and flatten them until super thin (about 8" diameter) with a floured rolling pin.<br><br>
cook them in a dry skillet on high. about a minute total. don't forget to flip them. little black spots are normal, but don't let them burn. keep them under a damp tea towel until you're finished cooking the dough, and before serving.
2 t powder<br>
1 t salt<br>
1 T vegetable oil<br>
3/4 c warm milk<br><br>
OR<br><br>
sub the 1 T oil and 3/4 c milk with 1/4 c lard and enough water to get the right consistency...<br><br>
mix together the flour, powder, salt and oil. add the milk. stir until combined. knead for approx. 3 to 5 minutes. let rest for a half hour. break into 8 or 9 pieces, roll into balls, and flatten them until super thin (about 8" diameter) with a floured rolling pin.<br><br>
cook them in a dry skillet on high. about a minute total. don't forget to flip them. little black spots are normal, but don't let them burn. keep them under a damp tea towel until you're finished cooking the dough, and before serving.
