Yield: 12 Servings
|4 cups||White flour|
|¼ cup||Wheat flour|
|1 tablespoon||Baking powder|
|¼ cup||Vegetable oil|
|1½ cup||Warm water|
In a large bowl place the white flour, whole wheat flour, baking powder and salt. Mix the ingredients together well.
Add the oil, milk, and water. Mix the ingredients together so that they are well blended and a dough is formed.
On a floured surface, knead the dough for 2 minutes.
With oiled hands, form twelve 2-inch balls by rolling some of the dough in your palms.
Roll out each ball so that it forms a ⅛-inch thick circle.
On a heated grill place the tortillas. Cook them for 2 minutes on each side, or until they are done.
Makes 1 dozen tortillas.
Served at Casa de Martinez, Los Ojos, New Mexico. The recipe was given to Clorinda Martinez de Sanchez, Innkeeper, by an employee (Ursula). It was her grandmother's. "In my opinion, these are the perfect tortillas!" says Mrs. Martinez de Sanchez.
Recipe from cookbook by Joan Stromquist, "Chile, Corn & Croissants, Delicious Recipes from New Mexico Inns" From the library of Brenda Adams <adamsfmle@...>
Recipe by: Casa de Martinez
Posted to MC-Recipe Digest V1 #389 by Brenda Adams <adamsfmle@...> on Jan 26, 1997.