Recipe Submitted by AKHomemom ..|.. Category: Breads
Best is cooked on cast iron
skillet w/shallow if any sides. Not the same if done on reg. frying pan.
I usually double or triple the recipe to make sure that there are enough
fro everyone.
Mix salt & baking powder into flour. Cut shortening in until uniform crumble texture is reached. Add water gradually, mixing w/hands until dough forms ball. Knead w/hands on floured surface until dough is elastic & smooth, about 5 min. Cover & let dough rest 10 min. Divide dough into 12 golf ball sized balls. Rollout 1 at a time on floured surface until about 7 inches in diameter (make sure they aren't too thin - if you roll them too thin they'll be like crackers). Cook on hot skillet (cast iron is best) dough will bubble up (this means that the dough is good) about 15 seconds then flip both sides need to be spotted & tender. Place under towel to keep warm. If you can't serve immediately store in plastic bag.
Recipe from Homeschoolforms.com, Site Maintained by Donna Young, of DonnaYoung.org