Guest guest Posted April 25, 2003 Report Share Posted April 25, 2003 2 cups flour 1 tsp salt 1 tsp baking powder 3 tblsp shortening 3/4 cup cold water Cut shortening into flour, salt, and baking powder. Stir in water. Roll out on floured surface adding flour as needed. Cook 1 or 2 minutes on a hot griddle and flip to cook other side. Keep in a covered dish while making the rest. Note : It may not need all the water, or it may need a bit more. I have made these with wheat flour also. Start with all flour and then each time you make them add a bit of wheat and cut back on the white if you like. But boy, the all white ones are YUMMY! peace nikki Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2003 Report Share Posted May 7, 2003 I have a a question could I use an oil instead of the shortening in the recipe. Like to stay away from hydrogenated(sp) fats Sheila , " good karma " <karmacharmer@m...> wrote: > > 2 cups flour > 1 tsp salt > 1 tsp baking powder > 3 tblsp shortening > 3/4 cup cold water > > Cut shortening into flour, salt, and baking powder. Stir in water. Roll out on floured surface adding flour as needed. Cook 1 or 2 minutes on a hot griddle and flip to cook other side. Keep in a covered dish while making the rest. > > Note : It may not need all the water, or it may need a bit more. I have made these with wheat flour also. Start with all flour and then each time you make them add a bit of wheat and cut back on the white if you like. But boy, the all white ones are YUMMY! > peace > nikki > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2003 Report Share Posted May 7, 2003 I use oil in a similar recipe [all whole wheat], but they tend to be less pliable than store bought ~ But delicious if ya don't mind them cracking on ya! 3 cups whole wheat flour 1 cup water 1 teaspoon salt [or less] 2 tablespoons oil This is all estimated: adjust water to make a stiff dough. Mix everything and knead until elastic. roll out on well floured surface. cook on each side until it starts to brown. sometimes these will poof up with air when they are cooking! ~Pixx On 8 May 2003 at 2:18, Sheila wrote: > I have a a question could I use an oil instead of the shortening in > the recipe. Like to stay away from hydrogenated(sp) fats Sheila > > > -- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2003 Report Share Posted May 7, 2003 I should probably add that you should cook these as you roll them out; otherwise they may dry out on you before they get cooked! ~Pixx On 8 May 2003 at 0:18, Pixx wrote: > I use oil in a similar recipe [all whole wheat], but they tend to be > less pliable than store bought ~ But delicious if ya don't mind them > cracking on ya! > > 3 cups whole wheat flour > 1 cup water > 1 teaspoon salt [or less] > 2 tablespoons oil > > This is all estimated: adjust water to make a stiff dough. Mix > everything and knead until elastic. roll out on well floured surface. > cook on each side until it starts to brown. > > sometimes these will poof up with air when they are cooking! > > ~Pixx > ------ Books just wanna be FREE! See what I mean at: http://bookcrossing.com/friend/PHC ------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2003 Report Share Posted May 8, 2003 Hmmmm, i don't really know but it might work. You may be able to make it without any fat.... you could try that too. Good luck ) peace nikki - Sheila Wednesday, May 07, 2003 9:18 PM Re: Home made tortilla recipe I have a a question could I use an oil instead of the shortening in the recipe. Like to stay away from hydrogenated(sp) fats Sheila , " good karma " <karmacharmer@m...> wrote: > > 2 cups flour > 1 tsp salt > 1 tsp baking powder > 3 tblsp shortening > 3/4 cup cold water > > Cut shortening into flour, salt, and baking powder. Stir in water. Roll out on floured surface adding flour as needed. Cook 1 or 2 minutes on a hot griddle and flip to cook other side. Keep in a covered dish while making the rest. > > Note : It may not need all the water, or it may need a bit more. I have made these with wheat flour also. Start with all flour and then each time you make them add a bit of wheat and cut back on the white if you like. But boy, the all white ones are YUMMY! > peace > nikki > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2003 Report Share Posted May 8, 2003 maybe this would make the tortillas more soft and pliable when you take them out of the fridge heat up a non stick pan and lightly wet the tortilla and heat it up and it should absorb the water and make it into a nice soft freshly made like tortilla stay cool Dave Quote Link to comment Share on other sites More sharing options...
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