Too Many Annas linked to a tortilla recipe. Last time I tried making home-made tortillas they ended up more like bannock. Maybe this recipe would work better?
-
Archives
- March 2010 (11)
- February 2010 (11)
- January 2010 (13)
- December 2009 (31)
- November 2009 (30)
- October 2009 (32)
- September 2009 (30)
- August 2009 (34)
- July 2009 (33)
- June 2009 (29)
- May 2009 (32)
- April 2009 (38)
- March 2009 (39)
- February 2009 (35)
- January 2009 (38)
- December 2008 (52)
- November 2008 (56)
- October 2008 (52)
- September 2008 (48)
- August 2008 (45)
- July 2008 (48)
- June 2008 (23)
- May 2008 (12)
- April 2008 (31)
- March 2008 (27)
- February 2008 (41)
- January 2008 (30)
- December 2007 (24)
- November 2007 (25)
- October 2007 (25)
- September 2007 (12)
- August 2007 (11)
- July 2007 (14)
- June 2007 (1)
- May 2007 (8)
- April 2007 (14)
- March 2007 (5)
- February 2007 (3)
- January 2007 (11)
- December 2006 (1)
- November 2006 (6)
- October 2006 (8)
- September 2006 (4)
- August 2006 (6)
- July 2006 (7)
- June 2006 (11)
- May 2006 (8)
- April 2006 (11)
- March 2006 (5)
- February 2006 (7)
- January 2006 (10)
- December 2005 (10)
- November 2005 (10)
- October 2005 (12)
- September 2005 (5)
- August 2005 (5)
- July 2005 (3)
- June 2005 (4)
- May 2005 (4)
- April 2005 (3)
- March 2005 (2)
- February 2005 (7)
- January 2005 (10)
- December 2004 (10)
- October 2004 (6)
- September 2004 (14)
- August 2004 (19)
- July 2004 (15)
- June 2004 (12)
- May 2004 (9)
- April 2004 (26)
-
Meta
#1 by Anna on 8/12/2008 - 7:58 am
Quote
I cooked mine in a cast iron skillet over medium-high heat. Used 5 Tbsp of crisco shortening, and a little less than a cup of warm water.
Let the dough rest for at least half an hour, rolled them out – which actually took a bit of practice to get them thin enough, and cooked for maaaaybe 30 seconds on each side. Check them regularly until you get a handle on how your particular cooking device will cook them.
#2 by Joel on 8/12/2008 - 8:03 am
Quote
Thanks Anna, I’ll give that a shot.