Mexican scones. Simple ingredients. Easy to prepare. Stored for a long time. And options dishes with them how many... Oh-Ho-Ho! The only negative was quickly eaten up. Can be prepared in advance and stored in the refrigerator or in the freezer.
Gradually add water, knead the dough. The dough should turn out not sticky, elastic. Cover it and leave for 15-20 minutes.
Divide the dough into 12 pieces and roll out each thin cake.
Fry in a hot dry pan for 30 seconds on each side.
If you plan to use them in other dishes, only slightly sarmante them.
Store in a bag in the refrigerator or freezer.