Recipes

3 cups all-purpose flour
2 cups yellow cornmeal
1-3/4 cup warm water
2 T. of each: sugar, baking powder and vegetable oil
1-1/2 t. salt
Vegetable oil
Honey or cinnamon and sugar

In a large bowl, combine 2 cups of flour, cornmeal, water, sugar, baking powder, oil and salt; stir until well blended. Let stand at room temperature for 30 minutes; add remaining flour to make a firm dough. On a lightly floured surface, knead until smooth and elastic; cover and let rest for 15 minutes. Place on a lightly floured surface; roll to 1/4 inch thickness. Cut into 4 inch rounds; roll each round again into a 7-1/2 inch circle. Make a 1 inch slit in the center of each circle.
Into a Dutch oven or a deep skillet, pour oil to a depth of 1 inch. Heat oil over a medium heat to 375 degrees. Place one round at a time in the hot oil and cook, turning once, for 1 minute or until puffed and golden brown, drain on several layers of paper towels.
Serve warm with honey or cinnamon and sugar. Makes 15.