These dorito flamas are a recipe that I make for my kids, and I like to share. I know these flamas are simple and easy, but they still keep me from over-eating them, so I like to keep the recipe simple so that they don’t fill up my fridge too quickly after I make them.
The most common question I get is whether I should add salt or not to these flamas. The flamas themselves are very simple – they are basically cheese biscuits, but with flamethrowers in them instead of a knife, the flamethrowers are made of a mixture of flour and water. The flour is easy to get your hands on and add it to the biscuits to form a dry dough.
While I have to say that salt isn’t a great idea in a flamethrower, if you’re going for something a little different, I’d say that adding salt to the biscuits is fine. If it’s a dry dough, I’d suggest it be a little more salty.
The flamethrowers themselves are very simple – they are basically cheese biscuits, but with flamethrowers in them instead of a knife, the flamethrowers are made of a mixture of flour and water. The flour is easy to get your hands on and add it to the biscuits to form a dry dough.
I have to admit that these flamethrowers look really cool, especially when you take a closer look inside. They are actually made from a little plastic tube in which you put a mixture of flour and water, which is then mixed with a little oil. The oil makes the biscuits slightly crispy and the flour makes them flaky and crumbly.
The reason is that no one ever makes a dough of a flour-and-water mixture without knowing how much oil the flour is added. The flour is made from the flour and the oil is added, making for a really sticky dough. After baking, you need to have a certain amount of oil to make it fall off, and it’s not just the oil that makes the dough fall off. That’s how I know it’s not flour that it’s oil.
If you have never made flamini, this is the recipe. You have to make flamini with one kind of flour, and you only need a certain amount of oil to make it fall off, so you can adjust the ratio. The flour and oil combination is based on the ancient Egyptians, but it’s as close as you can get.
The dough is easy to work with, but a lot of that is the flour and oil ratio. It’s not a large amount of flour and oil, so it won’t take long to work with, but if you want to make flamini you have to be able to adjust the ratio.
Flour is a pretty important part of the recipe, but not the only part. The flour and oil ratio is also important. If you have a lot of flour and the ratio of flour to oil is just right, the bread dough will be fluffy and the flamini will have that flaky texture that goes well with bread and pizza. If you have too much flour and too little oil, the dough will be too stiff and the flamini will be too tough.
I used to get so frustrated with bread and pizza that I would sometimes buy a loaf and make it myself. When I finally threw the dough into the oven, it was too stiff and tough and I would then have to take it out and make pizza without it.
