3-4 cups flour (I use freshly milled soft white wheat, but really prefer kamut)
1 tsp salt
Mix dry ingredients and stir in 1/3 c oil and 1 c warm water. Knead until smooth. Divide into 12-16 sections and roll into balls. Cover and let rest for 30 minutes. Roll out by hand or if you are like, totally blessed, put the ball into your really cool tortilla maker (Wish I had one!). If you roll them out on your own, just throw them onto your hot skillet and flip when it puffs up. Only flip once. I hope I come to your mind as you enjoy!
5 comments:
You will come to my mind when I make these! Thank you so much for posting this recipe!
Nice! :)
Yummy - I will look for an opportunity to try these! Thanks.
Oh my! I made these today, and they were oh-so-yummy, soft and pliable! My other recipe called for shortening. I think that the oil in this recipe was the secret ingredient for soft tortillas. Ever tried it with corn meal?
I've not tried it with cornmeal - YET! But, honestly, I really don't care for the corn tortillas.... unless they are fried! Glad they came out for you!
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