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Method:
Mix the flours and salt in a bowl, then
gradually work in the water until you have a firm dough. You may need
a little more or less water, depending on the flour you use. Beat well
until the mixture leaves the sides of the bowl, then turn out on to a
lightly floured surface and knead for 5 minutes. Divide the dough into
four and roll out thinly to 20 cm/8 in rounds. Heat a griddle or large
frying pan (skillet) and oil it lightly. Fry (saute) one or two breads
at a time for about 15 minutes on each side until golden.
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