| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Breads | 12 | Servings | |
INGREDIENTS
| 3 | c | White flour |
| 1 | ts | Salt |
| 1 | c | Warm water |
| Vegetable oil |
INSTRUCTIONS
Combine the flour and salt; stir in enough warm water so that the dough pulls away from the sides of the bowl & is no longer sticky. Stir till smooth. Knead for 5 minutes. Shape dough into rectangle & cut in half lengthwise. Divide into 12 portions and shape into smooth balls. Cover with damp balls and let rest 5 to 10 minutes. Press each ball flat & roll into a 6" or 7" circle. Cover with damp towels. Lightly oil a griddle or skillet. Gently stretch each round as thin as possible. Cook until brown & bubbly spots appear on the bottom, about 90 seconds. Turn over & brown the other side. Remove from griddle and wrap immediately in towels. Recipe by: unknown Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lynn <mudbug@gcip.net> on Apr 10, 1997
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