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- Combine flour and salt. Gradually add in water, blending with a fork till the mix is the size of peas. Divide dough in half. Form one half into a ball, keeping the rest covered to prevent drying out. Knead till the dough is soft and smooth, about 5 minutes. Shape into a roll about 18" long. Cut into 16 pcs. 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 min till 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 c. 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 till pancakes are soft and warm, about 10 min.
- Makes 16pancakes.
- NOTES : You can buy these at an Oriental market, but they're easier to make than flour tortillas, so I usually make my own.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 552g | |
| Calories 1138 | |
| Calories from Fat 26 | 2% |
| Total Fat 3.06g | 4% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1178mg | 49% |
| Potassium 335mg | 10% |
| Total Carbs 238.47g | 64% |
| Dietary Fiber 8.4g | 28% |
| Sugars 0.84g | 1% |
| Protein 32.28g | 52% |
