Tried a new recipe today and the first thing I must tell you is that it was way more messy than I anticipated however it tasted great and was almost as good as what I remember from the Art Fair days in OKC, circa 1982-87.
This is the original source link for the recipe I made (here is another link for a similar recipe). I did not have powdered milk so I added liquid milk. Also I doubled the recipe but only needed about 2/3 of the liquid. The dough was extremely sticky. I was really freaking out about the mess I was making and that I had dough stuck all over my hands.
By themselves, my first impression of their flavor was as a warm soft saltine cracker. But add chili, lettuce, cheese, tomatoes and avocado and the combination was truly delightful.
I was more thrilled with this outcome probably because initially it was such a mess and I did not expect it could improve much from there.
- vegetable oil
- 2 cups flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1 cup water
- 2 Tbsp Milk
- extra flour for hands
Heat 1/2 inch of vegetable oil in a pan to ~350 degrees (med high on my stovetop). Mix dry ingredients together then add wet ingredients and mix by hand till dough is formed (do not overmix as it will toughen the dough). The dough will be very sticky (and I did not add the last 1/3-1/4 cup of liquid). Separate the dough into small 1/3 cup sized balls and lightly powder outside of each with flour. Gently stretch and flatten each ball into a disc shape just before placing in the hot oil. Fry each disc till lightly golden on each side, 2-3 min on each side. When done, remove the cooked bread and place on towels to drain while cooking next bread.
Makes approximately 9-10 breads.