INGREDIENTS

INSTRUCTIONS

In a mixing bowl, sift together flour, baking powder, salt, and sugar. Cut
in shortening until flour looks as though it has small peas in it. Add
enough warm water to make a soft dough. Mix well and knead on a
well-floured board for 3 to 5 minutes or until shiny and elastic. Cover
dough and let rest out of draft for 30 minutes. Form dough into balls 2 to
2 1/2 inches in diameter. On a lightly floured board, roll into circles 7
inches in diameter and 1/4-inch thick. Cook on a hot, ungreased griddle for
2 minutes or until slightly brown at the edges. Turn and cook on other side
for 1 minute or until edges are brown. Keep warm, tightly wrapped in foil,
until ready to serve. (Or reheat, tightly wrapped in foil, in a preheated
300 degree oven for 10 to 15 minutes or until heated through)
Served as part of: Jalapeno Smoked Chicken Fajita with Grilled Onion
Guacamole and Watermelon Pico de Gallo
NOTES : HOME ENTERTAINING WITH DEAN FEARING #HE1A10 TAILGATE PICNIC Menu
Texas Shortribs Jalapeno Smoked Chicken Fajita with Grilled Onion Guacamole
and Watermelon Pico de Gallo Potato Salad (purchased) Rice Salad Corn Bread
Marvel Cream Cheese Chocolate Brownies Beer (domestic)
Recipe by: DEAN FEARING #HE1A10
Posted to MC-Recipe Digest V1 #814 by Holly Butman
<butma001@acpub.duke.edu> on Sep 28, 1997

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