>From the RecipeLand.com website...


Flour Tortillas

Yield:12 servings


2 1/2cupsflour, all-purpose
3 1/2ouncesvegetable shortening


Place the flour, shortening and salt in the bowl of a heavy-duty mixer. Beat 
with the paddle until crumbly, 3 to 5 minutes. With the mixer running, 
gradually add the warm water and continue mixing until the dough is smooth, 
about 3 minutes. Divide the dough into 8 pieces. Roll each into a ball and 
place on a baking tray or board. Cover with a towel and let rest at room 
temperature at least 15 minutes or up to 1 hour. Cut out eight 12-inch squares 
of waxed or parchment paper for stacking the tortillas. On a lightly floured 
board, roll each ball into a 10-inch circle, and transfer to a paper square. 
Stack on a baking tray or platter and refrigerate until cooking time. Uncooked 
tortillas can be kept in the refrigerator, well wrapped with paper squares 
between the layers, up to 2 days. To cook, heat a dry griddle or 12-inch 
skillet (Teflon is great) over medium heat. Carefully peel off the paper and 
cook the tortillas one at a time, until puffy and slightly
 brown, 30 to 45 seconds per side. Set aside to cool slightly on a towel-lined 
platter. Bring to the table wrapped in a towel for warmth, or wrap well and 
refrigerate or freeze. My Notes: It is not possible to roll the dough after 
mixing, it is too wet. Place spoonfuls of dough onto a lightly floured long 
piece of waxed paper. When ready to roll, have an extra 1/2 - 1 cup flour 
handy. Lightly flour dough "glob" and gently roll dough in flour with your 
hands. Place on another piece of ligbhtly floured waxed paper and roll to paper 
thin and beyond. This is important because the tortilla will thicken when 
cooked. Gently peel uncooked tortilla from waxed paper. When cooking, make sure 
the tortillas have brown cooked patches on them or it will be undercooked.
Rhonda G in Missouri
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