Yield: 12 Servings
|3 cups||Unbleached all-purpose four|
|⅓ cup||Vegetable oil; such as corn, safflower; or olive oil|
|1 cup||Tap water|
From: Kenji_Kono@... (Kenji Kono) Date: Tue, 30 Aug 1994 02:53:27 GMT From the Well-Filled Tortilla by Victoria Wise and Susanna Hoffman (page 30) purchased at a Buck a Book store: 1. Place the flour in a mixing bowl. Add the oil and mix together with a fork or your fingers until thoroughly distributed and the flour is crumbly in texture.
2. Mix the salt with the warm tap water and add to the flour. Mix together with your hands until you can gather the dough into a ball. Place the dough on an unfoured board and knead until smooth and elastic, 3 to 5 minutes. Return the dough to the mixing bowl, cover with a towel, place it in a warmish spot, and let rest for up to 2 hours, but no less than 30 minutes. The dough may be wrapped in plastic and stored in the refrigerator. Use within 1 day.
3. To make the tortillas, divide the dough into 12 equal pieces and roll each between your palms to make a ball. Flatten the balls, then place on a very lightly floured board. With a rolling pin, roll each ball into an 8- to 9-inch very thin round. The uncooked flour tortillas may be layered between sheets of plastic wrap and stored in the refrigerator overnight.
4. To cook the tortillas, heat a heavy cast-iron frying pan, griddle, or comal over medium-high heat. Place the tortillas, one at a time or as many as will fit without overlapping, in the pan and cook for 30 seconds. If the tortillas puff up, gently press them down with a spatula. Turn and cook on the other side until speckled with brown spots but still pliable and not crisp, about 30 seconds more. Remove and stack as you go, while the tortillas are still warm. Used the cooked tortillas right away or reheat ust before serving.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .