1.Wash hands with soap and warm water.
2.In a medium bowl, mix together flours and salt. Slowly pour in oil. Mash oil into flour with fingers until mixture is crumbly.
3.Pour water in a little at a time and knead into flour. Use only enough water to make a smooth dough. Knead dough in bowl until it pulls away from the side. 4.Turn dough out onto a floured surface and knead until smooth and elastic.
5.Cut into 16 equal pieces and roll into balls. Set aside and cover with lightly greased plastic wrap. Let rest for 20 minutes to 2 hours.
6.Dip each ball in flour then press ball of dough into a disk about a ½ inch thick. Set on a lightly floured surface, and use a rolling pin to roll out the disk to be very thin and round.
7.Preheat a cast iron skillet or comal on medium-high heat.
8.Place rolled-out dough on preheated pan and heat on one side until light brown spots appear on bottom side. Flip once and allow to puff up. Turn one more time for a few seconds. Serve warm.
Ingredients
Directions
1.Wash hands with soap and warm water.
2.In a medium bowl, mix together flours and salt. Slowly pour in oil. Mash oil into flour with fingers until mixture is crumbly.
3.Pour water in a little at a time and knead into flour. Use only enough water to make a smooth dough. Knead dough in bowl until it pulls away from the side. 4.Turn dough out onto a floured surface and knead until smooth and elastic.
5.Cut into 16 equal pieces and roll into balls. Set aside and cover with lightly greased plastic wrap. Let rest for 20 minutes to 2 hours.
6.Dip each ball in flour then press ball of dough into a disk about a ½ inch thick. Set on a lightly floured surface, and use a rolling pin to roll out the disk to be very thin and round.
7.Preheat a cast iron skillet or comal on medium-high heat.
8.Place rolled-out dough on preheated pan and heat on one side until light brown spots appear on bottom side. Flip once and allow to puff up. Turn one more time for a few seconds. Serve warm.