INGREDIENTS

INSTRUCTIONS

This recipe I also took from FOODWINE, the person it was attributed to is
Asha Gupte, and it was a post for Indian food, but I changed it slightly,
and now its tortillas.  =)
Dissolve slat in warm water.  Set aside.
Mix oil and flour together until "mealy", drizzle warm water slowly into
flour mixture.  Form soft, stiff ball.  Dust dough ball with flour and
knead another minute.  Rest 30 minutes, uncovered (NOTE from A: I cover
mine).
Pinch off 12-15 pieces and form into balls.  Roll ball in hand and smooth
out edges.  With the heel of your hand, make 4" circles.  Let rest another
30    minutes.
Dredge with flour on both sides.  Roll out dough into 8" (roughly) circle.
Working with short, even strokes, roll from center to edge of circle,
making a turn after 2-3 strokes.  Place on hot, ungreased skillet.  Cook
for one minute per side, or until "done" (NOTE from A: this is the hardest
step to describe if you aren't familiar with tortillas, then I would
suggest until the color has changed slightly).
More NOTES from A: I usually roll out the next tortilla while the previous
one is in the process of cooking, but it can get dangerous if you turn away
from the cooking tortilla too long.
Cinnamon/Sugar Tortillas
Prepare a cinnamon/sugar mixture to your own taste. Rub a still warm
tortilla with margarine, sprinkle with the mixture, roll up, and enjoy.
There is a slightly different version, which is much less healthful, and
not so easy... Deep fry tortillas. As soon as they come out, sprinkle with
cinnamon/ sugar mixture and serve.
Posted to JEWISH-FOOD digest V96 #74
Date: Sun, 10 Nov 1996 22:28:53 +0200 (IST)
From: David Barnett <davidb@techunix.technion.ac.il>

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