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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