1/2 cup oil
5 cups flour
1 tsp baking powder
2 tsp salt
1 1/2 cups warm water
Mix together. If the dough is too dry, add a little more water. Make into balls about the size of a golf ball and roll out as thin as you like. In Mexico they roll them out pretty thin. In Guatemala, they roll them out a bit thicker, like a flat bread. Cook about 2 minutes on each side. Makes about 2 dozen. © 2011 Five Sisters, Five Families, for personal and home use only.
7 comments:
Hey Lena, can we get a picture of what these look like 1) the size of balls and 2) how thin you roll them? I once tried this recepie from Ruth, but they tasted a little doughy.
Also when you say cook on both sides for 2 minutes are you doing that in a pan on the stove right before you use them? Thanks! steph (Ruth's old roomie)
Steph, yes, cook them on a pan on the stove right before using them. I use a frying pan to cook/bake them. Or something else, you could cook them off earlier and then place them in a plastic bag till you are ready to use them--seems like they soften up a little, or become more pliable if they can sit in a bag with the other warm tortillas. You might have to adjust the heat on your stove through the cooking process--but you'll know as you cook them if they are getting too brown too fast. Lena is the expert on this as I don't make tortillas very often, but there is my two cents! They do taste good AND give you a good arm workout at the same time!
Also, I make mine a little bigger than Lena's, so I make a ball slight bigger than a golf ball--more like a clementine? But as you can see, Lena and I roll them out really thin--about as thin as a DVD.
Sorry for all my comments, but Lena, it was really fun seeing your girls!!!! Too cute!
I don't always cook them right before eating. Sometimes it's nice to get them done ahead of time--and they work out great. I've even made a double batch, used 1/2 and then froze the rest for an easy meal a week later.
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