Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

If you want to make these ahead, keep them moist and pliable under a damp towel.

Peter Berely
Recipe by Cooking Light May 2002

Gallery

Karry Hosford

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and salt in large bowl. Stir in water and oil to form a thick dough; mix well.

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  • Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Cover and let rise at room temperature 1 hour.

  • Divide dough into 8 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), shape each portion into a ball. Let rest 5 minutes.

  • Roll each ball into a 6-inch circle on a lightly floured surface.

  • Heat a large cast-iron skillet over medium-high heat. Working with 1 portion at a time, cook 4 minutes on each side or until lightly browned with dark spots.

Nutrition Facts

127 calories; calories from fat 26%; fat 3.6g; saturated fat 0.5g; mono fat 2.5g; poly fat 0.3g; protein 4g; carbohydrates 20.3g; fiber 2.3g; cholesterol 0mg; iron 1.3mg; sodium 288mg; calcium 0mg.
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