[Zihautanejo, Guerrero, Mexico; 17º 30.08 N/101º 33.19' W]
1 tbsp yeast (I use double the yeast down here, I heard to double yeast closer to equator, original recipe calls for 1/2 this)
1 cup whole grain wheat flour
1 cup all purpose wheat flour
(if using all, all purpose flour, use one half cup less water)
2 cups lukewarm water
Combine water with yeast, stir to dissolve. Stir in whole wheat flour. Stir in regular flour. Leave covered (I use saran wrap with a dish towel on top) for ten minutes to three hours (I think the longer you let it sit, the better).
Add the following in order:
1 tbsp olive oil, stir
1 and a half tsp salt, stir
2 cups all purpose flour, add one cup at a time, stirring
Place on well floured surface. Knead for about 10 minutes, adding flour as necessary to make smooth and elastic.
Put in large bowl and cover (as above) for 1 1/2 to 2 hours.
Place on well floured surface and cut into eight or more equal pieces (eight makes them a little thicker than we had and I think, better than thinner). Roll out one at a time and place into hot fry pan with about 2tbsp oil. Its best to roll one part way, leave to start another and then finish rolling out the first (rolls out better). Clean pan and add oil as needed. Like a pancake will bubble on first side to know when to flip.
Serve bread with tomatoes, tomatillo, red bell pepper, etc. and drizzle with sauce. Roll and enjoy!
approximately 1 1/2 large cucumber or equivalent with small cucumbers
either: 2 cups plain yoghurt
1 cup sour cream
or: 3 cups plain yoghurt (what I prefer, what we had)
3 or more cloves garlic
2 tsp dill
1 tsp thyme
1 tsp cilantro
(I am guessing here on amounts for spice, I do to taste)
Peel cucumber. Grate into a colander and leave for 1/2 to one hour to drain juice. Add cucumber to yoghurt (and sour cream if using). Mince up garlic and add. Add spice. Stir. Chill.