Anyway..

The only excitement of the day was B12 related, other than that its all about moping around and working out my chapati fixation..

I made them so thin newsprint shows through... which is totally useless but might be good for shrimp empanadas...

I made both soft dough and stiff.... each worked fine but soft was nicer... so soft it is.. then I minced, some shrimp with garlic, salt and butter..... then smushed the whole business with cream cheese so it made a lumpy(ish) spread...which became a half dozen quesidilla sorta things that got eaten while still steaming off the comal... Been a while since I goofed with my food...

Next step is green chili and pork...... which is kind of like a Mexican curry or is at least the way I do it....plus I tend to go for smoked pork in chili verde.. The bread is soooo pretty.. hahahaha

2c flour, salt, 1/4c oil 1c water and thats it... put 1 3/4 c in a bowl add salt oil and water... make soft dough, knead to develop gluten and make into golf ball size blobs let rest...

Roll out dough.... on flowered board 1/8 inch thick...the dough is 1/8th inch not the board.... have a hot comal ready.. no oil nuttin... the bread cooks in seconds...puffs like a pita...turn it over an give it a few more seconds.. Cover hot bread with a towel and make more assuming your not a pig and eat them as you make them like I did.....

Thin like a tortilla or thick like a pita....don't cook them hard unless you want tak, they should be floppy bubbled and having character....... it can be done under a broiler too.... its all just whatever..