INGREDIENTS

INSTRUCTIONS

Date: Fri, 23 Feb 1996 18:56:59 -0600 (CST)
From: jguevara@spin.com.mx (Jenka Guevara)
About flour tortillas.  Here in Mexico  the only ones I know have lard. But
...  I have started making pita bread, as I stated STARTED I have made some
changes, and what I have now is:
I use my breadmaker to make the dough of normal bread, more whole wheat
than plain flour then I use some extra white flour to make small balls,
which later I flatten out with a rolling pin (?) then comes the trick, for
I have tried various ways, but last night I put them in the oven, a recipe
I had said 3 mins each side, no way the first side was like 10 mins, it is
till they blow up (more or less nicely) and then 3 mins the other side.
What came out was not real flour tortillas, but was very good, first warm
they were good, and now cold they are nice and crispy.  My husband really
enjoyed them.
For the dough I used (more or less the quantities listed); and then watch
it if you need more water or more flour
By the way I use these same things and quantities to make my bread.  In the
bread I add various things, for instance caraway seeds, or garlic, or
raisins, whatever I feel like The bread always comes out good. So this is
my always recipe for bread or dough.
FATFREE DIGEST V96 #53
From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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