Saturday, May 21, 2011
Flat bread from Issue #12
3 cups self rising flour
1 tsp. of salt
2 rounded tbs. shortening
1 cup very hot water
mix flour, salt, and shortening together until mixture is like fine crumbs. Add hot water, and kneed into a dough ball. Cover dough ball with a dish towel and let rise for 30 minutes. Tear off pieces and roll each piece flat with a rolling pin. Cook in a medium-hot skillet coated with butter until golden brown on each side.
I also love these in the morning with eggs and green chili!
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