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TORTILLAS

October 14, 2010
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2 cups flour

1 cup water

pinch salt

extra flour for handling the dough

a little oil, butter, margarine for cooking

METHOD

1.  Place flour and salt in medium sized bowl.  Add water and stir until it forms a dough.

2.  Transfer dough to clean, floured surface and knead.  If it is too wet add some more flour.  Roll the dough into a sausage and cut it into 6 equal parts.   Roll each part into a ball and then use the rolling pin to flatten it  into a very thin circle (about the size of a bread and butter plate).   Put more  flour on the rolling pin if the dough starts to stick to it.

3.  Pan fry the tortillas in a medium-hot pan and a little oil.  Smear the oil on the pan with a crumpled piece of baking paper. Cook the tortillas for 3-5 minutes on each side.  Don’t burn them.  You may have to reduce the heat at times.

4.  When tortillas are cool store them in a large zip-lock bag in the refrigerator.

Adapted from the version in the Moosewood Cookbook

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