|Yellow cornmeal||3⁄4 Cup (12 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
1. Take a medium bowl and sieve in flour along with baking powder and salt. Using two knives or pastry blender, rub in shortening to the mixture till mixture turns coarse. Add ½ cup milk to the center and using a fork, stir quickly. Add more mixture, if required to moisten the dough so that it leaves the bowl sides and can be shaped into a ball.
2. Knead on a lightly floured surface. Fold the dough towards you and using your palm, press lightly. Repeat the process 10 times.
3. From center, start rolling out the dough in 1/2 inch thick as a 9 inch diameter circle. Start with the center and cut the large circle into smaller ones of 1.5 inch diameter. Make 8 diamonds around the circle.
4. Use as required.