Corn tortillas (patterson)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Fine cornmeal |
| 2 | tablespoons | Soy flour |
| 1 | cup | Whole wheat pastry flour |
| 1 | teaspoon | Salt |
| 1 | cup | Cold water (approx.) |
Directions
ADD SLOWLY
Mix and knead the dough a little. Divide into 6 equal parts. Roll each portion very thin on floured board or between waxed paper. Bake on hot ungreased iron grill. Flip over and brown other side. (Heavy skillet may be used).
The author also recommends using these as pizza bases, or filling them with tofu and tomato sauce and baking, Posted by Lois Patterson <lpat@...> to the Fatfree Digest [Volume 14 Issue 24] Jan. 24, 1995.
:This recipe is from _Ten Talents_ by Rosalie Hurd: H Mix the following dry ingredients
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
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