Directions
- 1In a large bowl, combine flour and salt.
- 2Add butter and mix until the texture resembles coarse crumbs.
- 3Gradually add hot water, stirring until a smooth, slightly sticky dough forms.
- 4Knead the dough for 5-7 minutes on a floured surface until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
- 5Divide the dough into 12 balls, roll out into thin circles (6-8 inches), and cook in a dry skillet over medium-high heat for 1-2 minutes per side, until brown spots form.
Ingredients
- 3 cups Arrowhead Mills All-Purpose Flour
- 1.5 tsp kosher salt
- 5 tbsp salted butter
- 1 cup hot water
Equipment
large bowlspoonrolling pindry skillet
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