Today, I made enchiladas that are so spicy...
...that I cannot eat them XD
Ironmoose, on the other hand, loves them.
Warning for badly transcribed recipe XD
Bgrirs
100g Semolina
200g Flour
* Or just all regular flour, I happen to like the semolina - roughly 1 part semolina to 2 parts white flour is what I was told - the 100g/200g is a measurement that I figured out that works for the little American yeast packets.
1 little packet of yeast
little bit of Salt
warmish Water
Mix everything together in bowl. Use enough warmish water to make a super runny batter. Lumps are bad XD
Set aside and allow to rise - I give it about an hour.
Get a non-stick skillet. Pour in enough batter to cover the bottom of the skittle and cook over high heat until the edges curl off the pan and the batter is all cooked through. They should be a little brown on the bottom. You can flip it over and cook the top a bit too.
Cool the pan in water before starting the next Bgrir - I have to to this or all the little bubbles don't appear. I don't have to at my relative's house. I think it might have something to do with the elevation? *shrug*
Eat them hot with jam or butter or honey or argan oil.
I also cool them, wrap them up and toss them in the refrigerator. I can take out one or two in the mornings and heat them on the stove in just a minute for breakfast!! :D
Ironmoose, on the other hand, loves them.
Warning for badly transcribed recipe XD
Bgrirs
100g Semolina
200g Flour
* Or just all regular flour, I happen to like the semolina - roughly 1 part semolina to 2 parts white flour is what I was told - the 100g/200g is a measurement that I figured out that works for the little American yeast packets.
1 little packet of yeast
little bit of Salt
warmish Water
Mix everything together in bowl. Use enough warmish water to make a super runny batter. Lumps are bad XD
Set aside and allow to rise - I give it about an hour.
Get a non-stick skillet. Pour in enough batter to cover the bottom of the skittle and cook over high heat until the edges curl off the pan and the batter is all cooked through. They should be a little brown on the bottom. You can flip it over and cook the top a bit too.
Cool the pan in water before starting the next Bgrir - I have to to this or all the little bubbles don't appear. I don't have to at my relative's house. I think it might have something to do with the elevation? *shrug*
Eat them hot with jam or butter or honey or argan oil.
I also cool them, wrap them up and toss them in the refrigerator. I can take out one or two in the mornings and heat them on the stove in just a minute for breakfast!! :D