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Cinco de Mayo Recipes
Flour Tortillas
By Julie Vickery, The Holiday Zone.
INGREDIENTS
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup warm water
PREPARATION
In mixing bowl, combine dry ingredients. Gradually add enough
warm water to create a crumbly dough, then need until dough
sticks together. Divide dough into eight equal pieces, then
flatten each piece into a five-inch round.. Roll each round
as thinly as possible. (Each round should yield roughly a nine-inch
circle.)
Heat a large, flat skillet or griddle to
about 375 degrees (medium high on most stoves). Lay tortilla
on heated surface until tiny blisters appear (a few seconds).
Flip tortilla, using a wide spatula to press it firmly against
heated surface. Cook until blisters are lightly brown.
Remove cooked tortillas from griddle and
place in sealable plastic bag with moist cloth. Allow tortillas
to steam and soften. Serve promptly.
Caution: Homemade tortillas dry out quickly.
They are best used the day they are made. If it is not possible
to use them the day they are made, refrigerate or freeze them
in an air-tight container.
