Looking Back: Originally posted on Jan. 5, 2011

Someone shared this recipe with me when I lived in Peru (yikes, I can’t remember who) and it’s been a favorite of mine since this first time I made it. They come out perfectly every time – whether at sea level or 9800 feet!

It’s quite simple. Once the dough is made (see ), roll it out. You don’t even have to make it perfectly circular because, well, it just doesn’t matter!

One of the best parts of this recipe is it is created for freezing ahead. Because there are several steps, it is sometimes nice to split it all up (but you certainly don’t have to!).

For the full recipe, click .