Home Bread-Bakers v006.n076.7


jguevara@spin.com.mx (Jenka Guevara)
Fri, 23 Feb 1996 18:57:02 -0600 (CST)
About flour tortillas.
Here in Mexico  the only ones I know have lard.
But ...
I have started making pita bread, as I stated STARTED
I have made some changes, and what I have now is:

I use my breadmaker to make the dough of normal bread, more whole wheat than 
plain flour
then I use some extra white flour to make small balls, which later I flatten 
out with a rolling pin (?)
then comes the trick, for I have tried various ways,
but last night I put them in the oven, a recipe I had said 3 mins each side,
no way
the first side was like 10 mins, it is till they blow up (more or less 
nicely) and then 3 mins the other side.

What came out was not real flour tortillas, but was very good, first warm 
they were good, and now cold they are nice and crispy.  My husband really 
enjoyed them.

For the dough I used:
(more or less on the quantities)
1 cup white flour
2 cups whole wheat
1 teaspoon yeast
1 cup sour dough
1 tablespoon honey
1 cup water
and then watch it if you need more water or more flour

By the way I use these same things and quantities to make my bread.
In the bread I add various things, for instance caraway seeds, or garlic, or 
raisins, whatever I feel like
The bread always comes out good.
So this is my always recipe for bread or dough.

Good luck if you try it

PS As you can see my bread contains no salt or oil in any kind
         Jenka Guevara           
   American School Foundation    
          Mexico City