Print Friendly Recipe
- Chuck's Collection
- 1-3/4 cups (425 ml) unbleached flour
- 1/4 cup (60 ml) whole wheat flour
- 1/2 cup (125 ml) self rising flour
- 2-1/4 tsp (10 ml) dry yeast (1 pkg)
- 1/2 tsp (2 ml) salt
- 1/2 tsp (2 ml) baking soda
- 2-1/2 cups (600 ml) warm water
- Combine flours and yeast.
- Add the water and mix into a thin smooth batter.
- Let stand at room temperature for 3 days, stirring once a day.
- It will rise and bubble.
- Add baking soda and salt.
- Stir and let sit for 10 or 15 minutes.
- Heat a small skillet (8 inch or a little larger)
- When good and hot, pour 1/3 cup (80 ml) batter in skillet.
- Swirl to cover bottom and cook on 1 side only.
- When bubbles appear on top and bottom is not brown, remove.
- If it is undercooked try using less batter, and cooking longer.
- Do not overcook as they are to be flexible enough to fold or roll.
- Have fun. I haven't tried these yet.
You will probably have to fry a few before you get it right.
Not sure where I got this, as I have thousands without a source.
Newspapers, magazine, books at the library and the net.
If you want instructions for making "self-rising flour" let me know at
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