Saturday, February 11, 2012

From Scratch: Tortillas

One of  the most wonderful "fresh" things to eat is a warm tortilla. It doesn't even taste similar to the room-temp store bought variety. Plus, a warm tortilla has so many possibilities: peanut butter and banana, nutella, pb&J, butter, cinnamon and sugar, fresh fruit and whipped cream, breakfast burrito, a traditional bean burrito, or their flavors can be enjoyed by themselves. (Kid alert: And they're super easy to make!)

2 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1/4 vegetable shortening (or you can use 2 tbsp shortening, or 2 tbsp butter)
1/2 cup hot water
Additional flour

Mix dry ingredients, working in shortening with a pastry cutter or hands, until  dough resembles course sand. Add hot water, and stir until a soft, sticky dough forms. Place dough on floured surface, dusting hands with flour, knead for about a minute, adding more flour if the dough sticks.

Cover dough with damp, clean towel and set aside for 10 minutes.

Cut dough ball into 12 sections, forming each section into a smaller ball. Then let rest for 15 minutes. Meanwhile, heat griddle over  medium-high heat for 5 minutes. Sprinkle more flour on a work surface, then roll a dough ball into a circle that is 1/4 to 1/8 inch thick, then 6-7 inches across. Repeat in batches for  each tortilla. Place tortilla on hot griddle for 30 seconds, until it has light brown  spots on the bottom. Use a spatula to turn tortilla, letting it cook for 15-20 seconds on other side. Wrap all tortillas in a dry towel to keep them warm until they are served. Enjoy!

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