| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Mexican |
Mexican & s, Vegetarian, Vegan |
12 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
All-purpose flour |
| 2/3 |
c |
Whole wheat flour |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Baking powder |
| 1/4 |
c |
Vegetable shortening |
| 2/3 |
c |
Water; hot |
INSTRUCTIONS
In a large bowl, stir flours, salt and baking powder. With a pastry cutter
blend in shortening until resembles coarse meal. Add enough hot water to
form a stiff dough. Place dough on plastic wrap and form into a cylinder,
approximately 2 1/2 inches thick. Refrigerate at least 1/2 hour. ( dough
can be made up a day in advance). Cut dough into 12 pieces. Form each into
a ball. On floured surface, roll each ball into flat 8-inch circle. Cook on
hot ungreased griddle or skillet until lightly browned, about 30 seconds.
Turn to other side and cook 20 seconds.
Males 12.
I have made the flour tortillas without shortening and they were just fine.
I made no other adjustments to the rest of the recipe.
Recipe by: (Lou & Sally Eisenberg)
Posted to MC-Recipe Digest by Tommy & Luann Boggus <tommylou@c-com.net> on
May 02, 1998
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