回複 '7grizzly' 的評論 : hey.. indeed, you are right quite the same as its northern china peers... I bought mine at indian grocery store... They called it ATTA.
盈_盈 發表評論於
回複 'elian' 的評論 : Thanks and I have been using grapeseeds oil, coconut oil and olive oil before and it all turned out pretty well, not tough or thick, it is more of the rolling and the oil used in this case I believe.
elian 發表評論於
You'll definitely need the ghee to make this thing work.
Otherwise it'll be very thick and tough to eat.
If not use grease, then don't fold the dough into layers,
just roll out with one layer should be good.
It's so easy to make them without folding in, and that's the Chinese version
pancake for wrapping up vegetables and shredded meat.
I think it tastes better than tortillas.
7grizzly 發表評論於
That's almost the same steps for my hometown 烙餅 (Northern China) except, of course, we don't use the ghee.
I mill wheat berries to get whole grain flour and the bread is much darker. It must have to do with the kind of wheat.
