2 cups all-purpose flour
1 teaspoon baking powder
1 tablespoon butter
1 teaspoon salt
warm water and/or milk for kneading
Mix ingredients together, add the warm water and/or milk and make a soft dough. Knead it well. Let it rest covered for atleast 20 minutes, then divide the dough into 8 equal portions.
Roll each one out as thin as you can(plate size). Once all are rolled out, heat a tawa/non-stick pan and place the tortillas one at a time, cooking each briefly for a few seconds on medium-high heat then turning it to cook the other side until bubbly and slightly golden. Don't overcook them as you need them to be soft and pliable, not crisp or hard.
Keep the ready ones covered in a hotpot or under a towel to keep them soft.
You can use ready made tortillas aswell
3 potatoes peeled and boiled until done
Mash, smooth out all lumps
Season with salt, Aromat (a South African Spice), black pepper and red chillie powder.
Dip in flour, then dip in beaten egg, then dip in breadcrumbs. Drizzle oil, Bake until done and Crispy on outside.
Spicy Chicken strips-
Cut fillet into thick long strips ±1kg
1 teaspoon rough red chillies
1 teaspoon black pepper
1 teaspoon chicken spice
1 tablespoon chilli sauce
Salt to taste
2 tablespoon flour
2 tablespoon maziena
1 tablespoon hot southern fry flour
1 tablespoon mild southern fry flour
Water to thick batter
Add marinated chicken coat well
Dip in breadcrumbs
Freeze for a while
You will also need
Spur salad dressing mixed with chicken licken soul fire
On a non stick pan warm your tortillas
Spread miracle whip on tortilla
Place lettuce on top middle of tortilla
Drizzle with creamy mayo
Place 2 chicken strips on top
Drizzle spur sauce mix
Place 1 slice of cheese ontop
Place hashbrown ontop
Close bottom over then close sides
Place in a box