I’ve been experimenting with tortillas lately.  Here’s the current recipe:

2 cups whole wheat flour
some butter
1 teaspoon salt
1 teaspoon baking powder

Mix up in a mixer and add

1/2 cup of warm water with
1 tablespoon oil

1 teaspoon of Rapadura mixed in (this bit’s the latest experiment)

I did cut the water in half since the last time.  I left out the sugar and added oil this time with good results.

Divide into 12 balls.  Press dough in a tortilla press.  I find that oiling the plates before pressing helps.  Oil a wooden pizza board and a wooden roller.  Roll out the pressed dough rounds into 10 to 12 inch tortillas.  Cook on an oiled fajita pan.  The best way to do this is to have the tortilla dough balls ready and to get the children to press the dough and flip the tortilla.  This will free you to concentrate on rolling out the dough.  Work the edges with the roller to get a nice round shape.  Cook untill there are a few broen spots on both sides.  Final cooking can be done when the tortillas are made into burritos or quesadillas.

Last time I divided into rougly 2oz balls and got about 16.  I got smaller tortillas about 8″ in diameter.



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