| 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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