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.
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.
ReplyDeleteAlso 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)
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ReplyDeleteSteph, 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!
ReplyDeleteAlso, 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.
ReplyDeleteSorry for all my comments, but Lena, it was really fun seeing your girls!!!! Too cute!
ReplyDeleteI 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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