Path: utzoo!utgpu!news-server.csri.toronto.edu!cs.utexas.edu!sdd.hp.com!caen!uflorida!mthvax!recipes
From: bedk@ICSI.Berkeley.EDU (Brian E. D. Kingsbury)
Newsgroups: rec.food.recipes
Subject: VEGAN: Flour Tortillas Revisited
Summary: orig. subject: CORRECTION: Flour Tortillas
Keywords: recipe VEGAN
Message-ID: <1991Apr20.191737.918@mthvax.cs.miami.edu>
Date: 17 Apr 91 16:52:15 GMT
Followup-To: rec.food.veg
Organization: International Computer Science Institute, Berkeley, CA
Lines: 25
Approved: aem@mthvax.cs.miami.edu


Thanks to M.C. Wheeland for pointing out that I'd forgotten to include
the quantity of water needed in my flour tortillas recipe.  That's what
I get for typing in recipes at 1 a.m.


Flour Tortillas   ---  makes 12

4 c. flour, all-purpose or 1/2 all-purpose and 1/2 whole wheat
1.5 tsp. salt
1.5 tsp. baking powder
4 T shortening, margarine and Crisco both work
1.5 c. warm water, may vary with the flour used

Combine the dry ingredients, then cut in shortening.  Make a small well
in the center and gradually add water.  Knead the dough until it is
soft, smooth, and elastic.  Set aside 10 min., then divide into 12
equally-sized balls.  Roll balls into ~1/8" thick circles, and cook on
a preheated, ungreased grill for ~2 min./side, until the tortilla is
lightly speckled.  Cover to keep warm.

Recipe adapted from _Simply Simpatico:  A Taste of New Mexico_
by the Junior League of Albuquerque.

Brian "Not a night person" Kingsbury         bedk@icsi.berkeley.edu