Date: Sat, 05 Mar 94 21:51:35 EST
From: jvbutera@grad04.math.ncsu.edu (Jeffrey V. Butera)
This recipes work GREAT! First time I tried it, no problems except
make sure you roll the tortillas as thin as possible! Best used same day
as they are made as they do get hard if you cool & save for several days.
Fat Free Flour Tortillas
3 C flour
2 tsp baking powder
3/4 tsp salt
1 C warm water
Stir together flour, baking powder and salt. Gradually stir in enough warm
water to form a crumbly dough; then work dough with your hands until it
holds together. Turn out onto a board and knead until smooth. Divide into
12 pieces and shape each into a smooth ball. Cover lightly with plastic
film and let rest about 15 minutes.
For each tortilla, flatten one ball into a 4 or 5-inch patty, then roll
into a 9-inch round, rolling from center to edges. Turn tortilla often,
stretching dough as you carefully peel it off board. Make sure these
are PAPER thin, the thinner, the better!
As each tortilla is shaped, place on preheated, dry, heavy griddle or heavy
wide frying pan over medium-high heat. On a preheated electric griddle set
at medium-high heat or about 375 degrees.
Almost immediately, tiny blisters should appear. Turn tortilla and
immediately start pressing a wide spatula directly on top of it-- press
gently but firmly all over the top. Blisters will form over most of
surface as you press. Turn tortilla and press all over other side until
bilsters turn a golden brown; tortilla should remain soft. If tortillas
stick or brown too quickly, reduce heat.
Stack tortillas as cooked inside a folded cloth towel within a plastic bag;
close bag and let tortillas steam and soften until all are cooked.
Serve tortillas as soon as they are soft; or cool, remove from bag, wrap in
foil, and refrigerate or fressze. Makes 1 dozen 9-inch flour tortillas.
kwvegan vegan