| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Bread | 5 | Servings | |
INGREDIENTS
| 3 | c | Flour (unbleached preferred) |
| 1 1/2 | ts | Salt |
| 1 1/2 | ts | Double-acting baking powder (use more for single-acting) |
| 3 | tb | Oil |
| 1 | c | Water (approximately) |
INSTRUCTIONS
From: Fritz.Knabe@ecrc.de (Fritz Knabe) Date: Wed, 19 Jan 1994 13:38:38 GMT Here is a flour tortilla recipe which a Mexican woman gave to my mother years ago. It has never failed me. I've even multiplied the recipe by up to 6 times for big group dinners. Plus, it's easy! I've taught this recipe to many "non-cooks." Mix the dry ingredients, then add the wet ones. Knead for a few minutes, then set aside in a dish cloth to let it rest if you want. Divide the dough into 5 or 6 pieces and roll each piece out as thin as you can. Cook in an *ungreased* pan over medium-high heat, flipping when light brown spots appear. Be careful -- your pan will probably get hotter as you go and cook faster. If your tortillas get black spots, don't worry -- they'll still taste fine. However, you'll probably have a little bit of char in your pan that you'll have to scrub off. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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