Bread: Tortillas
Source of Recipe
unknown
List of Ingredients
3 cups flour
1/3 cup vegetable oil or shortening
1 teaspoon salt
1 cup warm waterRecipe
1. Combine flour and oil in processor until crumbly (1 minute).
2. Dissolve salt in warm water. Pour down feed tube a little at a
time until dough forms a smooth ball but is not sticky (add more flour
if sticky). Dough should clean sides of bowl. Process dough so ball
turns about 25 times. 3. Turn out into bowl or freeze (wrapped in
plastic then in ziploc). If using immediately, dough needs to rest 30
minutes before using or it won't be elastic enough.
4. To use: Roll dough into 16 small (or 8 larger balls) about the
size of a golf ball. Roll out on floured surface or use a tortilla
press (I have one that presses and cooks at the same time! Very nice,
I use it all of the time). One batch of tortillas will take at least
30 minutes to press and cook. so save these for special occasions or
when you have the time (oamc day is good because you can keep going
back to them while waiting for other stuff, just keep them covered to
avoid drying out).
5. Cook on nonstick griddle (no oil) until puffy, turn over and cook
1 minute or so more. Makes 16 awesome small tortillas, 8 big ones!
This recipe freezes well cooked or uncooked. (We have a tortilla
press and I have used this recipe HUNDREDS of times!) Substitute up to
half of the white flour with any other flour of your choice. Keep in
mind that whole wheat flour may need a little more water to moisten it
enough.
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