| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Breads |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Whole-grain wheat flour |
| 3/4 |
c |
Water — warm |
INSTRUCTIONS
Mix flour and water together (start with 2/3 cup). Knead with your hands
until it holds together, adding more water as necessary. Turn on to a
floured board and knead for about 10 minutes. Shape into a ball and place
in a bowl. Cover with a damp towel and let rest for 45 minutes. Divide
dough into 12 equal portions. Roll out one at a time on a lightly floured
board, until they are about 6 inches in diameter. Stack circles between
sheets of waxed paper. Cook on a non-stick griddle or frying pan until top
changes color. Press down with spatula. When bottom is lightly browned,
about 2 to 2 1/2 minutes, turn over and cook until the other side is
browned. Serve hot.
Recipe By :
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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