Sunday, June 24, 2012


From Cooking Texas Style by Candy Wagner and Sandra Marquez

3 cups flour
3 teaspoons baking powder
1 teaspoon salt
4 tablespoons vegetable oil (I use olive)
1 C warm water

Combine dry ingredients and then add oil. Mix until you get a crumbly mixture. Add water and mix until well blended. Knead until the dough is soft and no longer sticky. Cover and allow to rest 20-30 minutes.

Roll dough into balls about 1.5 inches in diameter and return balls to the bowl and keep covered. On a floured board, roll out one ball with a rolling pin into a circle about 6 inches and 1/4 inch thick.

Cook on a hot ungreased griddle (cast iron skillet) until lightly browned on both sides. Continue until all the tortillas are done. Yield: 16-18 

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