Sunday, June 24, 2007

Wheat Tortillas

Adapted from "The BIG Book of Bread" by Anne Sheasby

All-purpose flour - 1 1/2 cups
Salt - 1 teaspoon
Baking powder - 1 teaspoon
Softened butter - 3 tablespoons
Warm water - about 2/3 cup

- Sift the flour, salt, and baking powder into a large bowl, then lightly rub in the butter. Make a well in the center, then add enough water to form a soft dough. Knead the dough lightly in the bowl, then cover and let rest for 10 minutes.
- Divide the dough into 12 equal portions. Roll out each portion on a lightly floured worktop to form a 6-7 inch round. Cover to keep moist.
- Heat a griddle or large, heavy-nased skillet until hot, then add one tortilla and cook for 1 1/2-2 minutes, or until surface starts to bubble and the the underside is speckled brown. Turn the tortilla over and brown the other side - it should stay flexible.
- Remove the tortilla from the pan and wrap in a clean dish towel to keep warm. Repeat with the remaining tortillas, stacking the cooked tortillas as you go. Serve warm.
- To re-heat tortillas, wrap them in foil and place in a preheated oven at 180C/350F for about 5 minutes

- I didn't do the first step by hand, but used my KitchenAid mixer. First, I used a Paddle to rub in the butter and then I switched to a Hook to make the dough.
- As I mentioned, I couldn't make those perfect rounds, but they still tasted amazing!!!

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