Wheat Cakes Recipe
Ingredients
| Flour | 3 Cup (48 tbs) | |
| Boiling water | 1 7⁄8 Cup (30 tbs) | |
| Oil | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size
Calories 468 Calories from Fat 134
% Daily Value*
Total Fat 15 g23.4%
Saturated Fat 2 g10%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 7.5 mg0.3%
Total Carbohydrates 72 g23.8%
Dietary Fiber 2.5 g10.1%
Sugars 0.3 g
Protein 10 g19.4%
Vitamin A Vitamin C
Calcium 1.7% Iron 24.2%
*Based on a 2000 Calorie diet
Directions
Roll out very thinly and cut out 24 rounds, each 2 inches in diameter.
Brush 12 of the rounds with oil and press the other 12 rounds on top.
Roll each to a larger round about 6 inches across.
Using a heavy-based frying pan, lightly greased, fry each round over a low heat for 3 minutes on each side, under a tight fitting lid.
Pile the cooked wheat cakes, sometimes called doilies, on a plate and serve covered with a cloth.
To eat the wheat cakes, separate each layer; this is easily done because of the oil used to sandwich them together.
Chef
