INGREDIENTS

INSTRUCTIONS

Stir together flour, baking powder and salt. Gradually stir in enough
warm water to form a crumbly dough; then work dough with your hands
until it holds together. Turn out onto a board and knead until  smooth.
Divide into 12 pieces and shape each into a smooth ball.  Cover lightly
with plastic film and let rest about 15 minutes.  For each tortilla,
flatten one ball into a 4 or 5-inch patty, then  roll into a 9-inch
round, rolling from center to edges. Turn tortilla  often, stretching
dough as you carefully peel it off board. Make sure  these are PAPER
thin, the thinner, the better!  As each tortilla is shaped, place on
preheated, dry, heavy griddle or  heavy wide frying pan over
medium-high heat. On a preheated electric  griddle set at medium-high
heat or about 375 degrees.  Almost immediately, tiny blisters should
appear. Turn tortilla and  immediately start pressing a wide spatula
directly on top of it--  press gently but firmly all over the top.
Blisters will form over  most of surface as you press. Turn tortilla
and press all over other  side until bilsters turn a golden brown;
tortilla should remain soft.  If tortillas stick or brown too quickly,
reduce heat.  Stack tortillas as cooked inside a folded cloth towel
within a  plastic bag; close bag and let tortillas steam and soften
until all  are cooked. Serve tortillas as soon as they are soft; or
cool, remove  from bag, wrap in foil, and refrigerate or fressze. Makes
1 dozen  9-inch flour tortillas. kwvegan vegan  Posted to fatfree
digest V97 #011 by jvbutera@grad04.math.ncsu.edu  (Jeffrey V. Butera)
on Mar 05, 94.

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