| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Breads |
6 |
Servings |
INGREDIENTS
| 4 |
c |
All-purpose flour |
| 2 |
tb |
Vegetable shortening (or lard) |
| 2 |
ts |
Baking powder |
| 2 |
ts |
Salt |
| 2 |
c |
Tap-hot water |
INSTRUCTIONS
Combine all ingredients except water. Add water slowly, until dough is
soft, but does not stick to hands. Knead dough until satiny. Softer dough
is easier to roll. Make 2 inch balls of dough, and flatten, roll on floured
surface with a light rolling pin. Cook on cast iron griddle, that has been
preheated. Griddle should be hot enough to burn dough in less than 20
seconds. Adjustments are neces- sary, especially on electric stoves. Heat
is approximately 300 F. Yield: 1 dozen.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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