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3
out of 5
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Terribly written recipe, but good results,
February 6, 2008
By russg4willard
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"The recipe should be re-written as follows:
Put flour in a large bowl with 1/2 tsp. salt. Make a well in the center. Starting with 1/2 cup of water, mix together until the water is encorporated. Continue addiing water 2 tbsp. at a time until the dough forms a ball. Turn out onto a lightly floured surface and knead with the heel of your palm to remvove the lumps and the dough is smooth. Form into a ball and return to bowl. Cover with a damp towel and refrigerate for 20 minutes to let dough rest.
Remove dough from refrigerator. Pull enough dough to form a 2 inch ball rolled between your hands. Using a rolling pin, roll out the ball into a 5 inch flatbread. Repeat until the dough is all rolled out (about 8 flatbreads).
Heat 1" oil in a small fry pan until hot but not smoking. Carefully slide one flatbread into the hot oil, The flatbread will puff quickly. Turn over after 10-15 seconds. The underside should be light golden brown. Cook other side for another 10 seconds. Remove and drain on paper towels. If the flatbreads are toasting too dark, turn the heat down under the oil. Flat breads should be soft/pliable and soft when taken out of the oil,not dark or crunchy. Serve warm."
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20 of 23 people found this review helpful.
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