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2 1/2 c Flour
1/2 ts Salt
1 c Boiling Water
Vegetable Oil
Combine flour and salt. Gradually add water, blending with a fork until the
mixture is the size of peas. Divide dough in half. Form one half into a
ball, keeping the rest covered to prevent drying out. Knead until the dough
is soft and smooth, about 5 min. Shape into a roll about 18″ long. Cut into
16 pieces. Cover with a damp cloth. Place two slices on a lightly floured
surface. Pat each into a three inch circle. Generously brush the tops with
oil. Place one on top of the other with the oiled sides touching. Flour a
rolling pin and roll the rounds out to 8″ circles. Turn frequently to
insure even rolling. Heat an ungreased skillet over medium heat. Cook the
pancake two to three minutes until browned, then turn and repeat for the
second side. Transfer to a pie pan and separate the two pancakes. Stack
them, browned side up, and cover with foil. Repeat to make 16 pancakes.
TO REHEAT: Put 3/4 inch of water in two large pots. Invert three custard
cups in each one. Remove the foil from the pie pans and place one in each
pot. Cover the pots and bring water to boil over medium heat. Reduce to low
and simmer until pancakes are soft and hot, about 10 minutes. Makes 16
pancakes.
NOTES : You can buy these at an Oriental market, but they’re easier to make
than flour tortillas, so I usually make my own.
Yields
1 Servings
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