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Post by Tia on May 30, 2005 19:00:01 GMT -5
Homemade Tortillas
1POINT
3 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon salt 3 tablespoons oil 1 cup hot water
Sift dry ingredients together. Mix in oil. Mix in water, a little at a time, til dough is smooth & will leave sides of bowl. You may not need the whole cup of water. Too much water will make the tortillas tough & crispy instead of soft. A little more oil may be added for a softer tortilla. Knead dough til elastic & let rest covered 30 min.. Shape in 30 small balls (the size or smaller than a jack ball) & roll out on lightly floured board to 3 1/2" - 4" diameter. Wipe an iron skillet with paper towel that has been moistened with cooking oil. It will be necessary to wipe the skillet out in this manner to remove burned flour between batches of tortillas.
Cook on med. to med. high heat, turning when bubbles rise. They should be soft & very light browned when done. (Three may be cooked at once if you have a lg. griddle.) Stack. Wrap 8 to a pkg. in aluminum foil. Place in plastic bags and store in refrigerator or freezer. Dough may be refrigerated at any time (either before or after forming into balls) and rolled & cooked later, as long as dough is allowed to return to room temperature before cooking.
Per Serving: 58 Calories; 1g Fat (23.4% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 120mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fat;
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