I think you’re referring to the tacos in this recipe? My measurements are metric and I actually followed a recipe for those tacos. At first I wasn’t sure if it was correct either because the dough turned out very scraggly…but it turns out you just have to knead it into submission (dough hook highly recommended).
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- everythinginebb said: Thanks!
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- aperture24 said: most recipes use a bit more water, which i guess will make the dough a bit easier to handle. but for sure kneading time is important and will make all the difference :-)
- peegaw posted this