| 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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