Cups all-purpose flour - 2
Teaspoon salt - 1/2
Baking powder - 1 teaspoon
Shortening / fat - 1 tablespoon
Room temperature - +1/4
1/2 cup + 1 tablespoon (Pam, add water about 1 tablespoon if the meat is dry).
How to do:
- Sift the dry ingredients all at once into a colander (a mixing bowl). Then add water to soften them. You are supposed to continue the softening grind well until it turns smooth and sticky.
- Set a hot pan (For maintenance of quality it is recommend to use a Teflon pan. For now, it will burn the pan before) Knead the dough into a ball about the size of a ping pong ball. Then, using a wooden roller, roll the dough into a thin sheet of circular shape (It might be a bit difficult for the beginners but practice makes a man perfect).
- Remove the frying pan (no oil), as well as inflatable side air bubbles in the dough. Turn the dough to the other side and fry until cooked.