INGREDIENTS

INSTRUCTIONS

In the work bowl of a food processor fitted with the steel blade,
combine flours, salt, and baking powder. Add melted butter and  combine
with a few pulses. In a measuring cup, combine milk and  water.
Gradually add to the processor, until dough comes together  into a
coarse, moist meal and clears the sides of the howl. Do not  overmix.
2. Place dough on a lightly floured work surface and knead  to a silky,
resilient hall, 3 to 5 minutes. On the work surface,  cover dough with
an overturned bowl and let rest 20 to 30 minutes. ok  the other side
for another minute or 1 to 2 minutes. Remove from the  pan, wrap in
foil, and keep warm while making the rest of the breads.  This Italian
version of a flour tortilla is one of the oldest hearth  breads made in
the world today. It is also one of the simplest-just  flour, salt, and
water-although this version contains a bit of oil,  baking powder, and
milk for a more tender, manageable &ugh.  Traditionally baked on terra
cotta bakes/ones known as a testi, it is  served hot, cut into wedges,
surrounding a mound of ricotta cheese,  which is studded with ripe plum
tomato wedges and sprinkled with  chopped fresh basil Sometimes it
forms a sandwich, folded around  melting chunks of gorgonzola.
MC_Busted by Karen C. Greenlee  By "Karen C. Greenlee"
<greenlee@bellsouth.net> on Apr 15, 1999.  Recipe by: Veggie Life, May,
1999  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2250
Calories From Fat: 643
Total Fat: 73g
Cholesterol: 10.2mg
Sodium: 3163.2mg
Potassium: 567mg
Carbohydrates: 343.9g
Fiber: 12.8g
Sugar: 5.4g
Protein: 47.5g