2 C all purpose flour 1/4 tsp. salt 1 Tbsp. shortening or lard 2 Tbsp. warm water 90-110 degree
Cut shortening or lard into flour until it has consistency of cornmeal. Add warm water a little at a time like you would for pie crust. until it forms a fairly sticky ball in bowl. Turn out onto floured surface, sprinkle flour on top and kneed until it is soft and springy to touch, about 20 times. Divide dough into about 2 to 3 inch balls.
Reflour surface lightly dust flour on dough pin and roll out to approximately 1/16-1-32 in thick. I use a round cake pan as a guide for cutting shape.Place in hot ungreased cast iron skillet for 45-60 seconds then flip and toast opposite side. Fill with desired fillings and serve, or for a crispy shell fry in skillet till golden brown. Good Luck ... View related article.
Slice green tomatos about 1\8 inch slices. Place flat on countertop or prep table, salt well with shaker on both sides. Coat both sides of tomatos with flour, and place on cookie sheet about 1/4 inch apart.
Place in freezer for 30-45 minutes. Then put into ziplock freezer bag and return to freezer for later use. Note- Do not thaw for frying. Heat oil or shortening before removing from freezer. Place into oil as soon as removed from freezer 1 slice at a time so oil temp is stable. ... View related article.
