| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Mexican | Mexican & s, Vegetarian, Vegan | 12 | Servings |
INGREDIENTS
| 1 1/3 | c | All-purpose flour |
| 2/3 | c | Whole wheat flour |
| 1 | ts | Salt |
| 1/2 | ts | Baking powder |
| 1/4 | c | Vegetable shortening |
| 2/3 | c | Water; hot |
INSTRUCTIONS
In a large bowl, stir flours, salt and baking powder. With a pastry cutter blend in shortening until resembles coarse meal. Add enough hot water to form a stiff dough. Place dough on plastic wrap and form into a cylinder, approximately 2 1/2 inches thick. Refrigerate at least 1/2 hour. ( dough can be made up a day in advance). Cut dough into 12 pieces. Form each into a ball. On floured surface, roll each ball into flat 8-inch circle. Cook on hot ungreased griddle or skillet until lightly browned, about 30 seconds. Turn to other side and cook 20 seconds. Males 12. I have made the flour tortillas without shortening and they were just fine. I made no other adjustments to the rest of the recipe. Recipe by: (Lou & Sally Eisenberg) Posted to MC-Recipe Digest by Tommy & Luann Boggus <tommylou@c-com.net> on May 02, 1998
A Message from our Provider:
“No one has been misunderstood like God”