👨‍🍳 作り方

1. 1

   In a medium bowl, whisk together the flour, salt, and baking powder.

   💡 プロのコツ: Ensure all dry ingredients are well combined.
2. 2

   Gradually add the warm milk, mixing until a smooth, soft dough forms. Add more milk if needed. Knead the dough on a lightly floured surface for about 5-7 minutes until it's smooth and elastic.

   ⏱️ 7 minutes

   💡 プロのコツ: The dough should be soft and pliable, similar to tortilla dough.
3. 3

   Divide the dough into 8 equal portions and roll each portion into a ball. Lightly coat the balls with oil, cover with plastic wrap or a damp cloth, and let rest for 10 minutes.

   ⏱️ 10 minutes
4. 4

   On a lightly floured surface, roll out each dough ball into a thin, flat oval or rectangular shape, about 1/8 inch thick.

5. 5

   Heat about 1-2 inches of vegetable oil in a deep skillet or pot over medium-high heat to about 350°F (175°C).

   ⏱️ 5 minutes

   💡 プロのコツ: The oil is ready when a small piece of dough sizzles immediately.
6. 6

   Carefully place the flattened dough into the hot oil, a few at a time, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, until golden brown and puffed.

   ⏱️ 6 minutes

   💡 プロのコツ: Use tongs to flip the macheteadas and ensure even cooking.
7. 7

   Remove the fried macheteadas from the oil and drain on a paper towel-lined plate.

8. 8

   Serve warm, drizzled with honey or sprinkled with cinnamon sugar, if desired.