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TORTILLAS

October 18, 2010

2 cups flour

1 cup water

1/2 teaspn salt

extra flour for handling the dough

METHOD

1.  Place flour and salt in medium sized bowl.  Add water and stir until well combined.

2.  Transfer dough to clean floured surface and knead for a minute or two adding extra flour if needed to keep it from becoming sticky.

3. Divide the dough into 6 equal balls and roll each into a very thin circle.  Use lots of flour both on the rolling pin and on the rolling surface.

4.  Pan-fry the tortillas.  Heat a large fry pan on the hot plate for a few minutes.  Add a small amount of oil and cover the surface with a crumpled piece of baking paper.  Cook the tortillas for 3-5 minutes on each side. (Cooking them longer makes them crisper).

4. When tortillas are cool,  store them in a large snap-lock bag in the refrigerator or in a bread tin.  Makes 6 largish tortillas.

Adapted from Mollie Katzen’s Moosewood Cookbook.

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