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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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An adoptee from the Zaar account. Turns out that this is the exact recipe that I use for Indian Tacos...easy and delicious. Can also be used as a base for many other delicious toppings. Cook time is resting time. Ingredients:
3 cups all-purpose flour, sifted |
1 tablespoon butter |
2 teaspoons baking powder |
3/4-1 cup milk, warm |
1 teaspoon salt |
2 tablespoons butter, melted |
3 tablespoons sugar |
fat (for deep frying) |
Directions:
1. Combine dry ingredients; cut in butter.
2. Add enough warm milk to make a soft dough, easy to handle.
3. Knead on floured board until dough is very smooth and soft but elastic.
4. Do not use a lot of extra flour, and don't overknead, 3-4 minutes.
5. Divide dough into 6-8 balls and brush the tops with melted butter.
6. Cover with plastic wrap and let stand 30-45 minutes.
7. Pat out each ball into a round, 5 or 6 inches in diameter and 1/4 inch thick. Using your index finger, poke a hole through the middle of each round. (Allows middle to cook; will close up while frying.)
8. Fry in 3 of oil/fat (preheated to 365 degrees). I use my electric fry pan, so I can fry two at a time.
9. Dough should rise immediately to surface.
10. Cook until brown on one side, turn, and brown on other side being careful to not pierce crust.
11. Drain on absorbent paper and serve hot.
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