| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Flour |
| 1 |
ts |
Salt |
| 2 |
ts |
Baking powder |
INSTRUCTIONS
Mix together and slowly add: 1 C. warm (110 degrees) water
stirring until mixture barely holds together. Work dough to form ball and
put on a floured surface. Knead until smooth. Divive into 12 pieces. Cover
with plastic or damp towel and let rest for 15 minutes.
Flatten and roll into thin circles. Place on pre-heated hot non-greased (I
use cast iron) skillet. As tortilla cooks press down with spatula. When
lightly browned, turn and cook the other side. The amount of time depends
on how hot your skillet is...but they cook very quickly so be careful.
*Note: These tortillas when rolled out thin are very large. If you roll
them out to 8 or 9 inches you get a thicker, chewier tortilla.
Also they freeze well. Just cook them...stack them...and freeze them!
Posted to TNT Recipes Digest by Al & Debbie Cook <alcook@niia.net> on Mar
06, 1998
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