My sister-in-law is the coolest. When I visited a few weeks ago, she made tortillas. They were yummmmy! If you want to make them too, it's really easy. Go here for the recipe for step-by-step details and pictures.
For the 1/2 c oil, I used 1/4 c coconut oil + 1/8 c sesame oil + 1/8 c olive oil. My friend Rachael recommended squishing the dough ball with another cutting board. Worked like a charm.
You can see that I covered the dough with a dish towel. The next time, I'll cover it with plastic or wax paper. I forgot that I live in the desert and it's dry here.In the beginning, I used the rolling pin in the picture. After about 20 tortillas, I switched to a French rolling pin (or a really fat dowel rod) and it was much easier on my wrist.
Then plopped the flat tortilla on a hot griddle.
5 comments:
That is cool.
I will have to try this.
Thanks, I had meant to ask Lauren how to make them! Now I know!
From experience in making several batches now, to make time go the fastest: don't invest in a tortilla press but a big griddle. I can do 4-5 at a time and be done within 30 minutes (about) from start to finish. Also, Hannah's small silicone roller works great, too. And, I make about 30 or so at a time, freeze half, and I am good for at least two weeks (even when Michael takes them to work and we eat mexican several nights a week). They are worth it all the way.
O.K. so I'm pretty late in my response but I have to tell you something I did yesterday. I was making portabella on wheat rolls for dinner and I only needed six rolls, so I took the rest of my bread dough (there was yeast in it) and decided to see if it would work as a tortilla. My Chinese exchange student came in so excited! I had created what her grandmother makes in China. She said sometimes they add green onion. I may try it again with this tortilla recipe and see if I get the same response. It's been fun cooking with her in the house.
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