Recipes you'll crave.

by . - Sunday, April 17, 2011

cinnamon pull-apart bread.

spring, fluffy marshmallows.

whole wheat goldfish crackers.

homemade whole wheat tortillas
So I opted out of making them with lard, but I’m not against doing it in the future. :) They turned out pretty well. I had a couple of little tortillas so I made a few with fried shells which turned out pretty great. Here’s the recipe I used for the tortillas:
1 cup all purpose flour + 1/4 whole wheat flour
1/4 cup + 1 Tb. shortening (next time I’ll opt for the lard)
1/2 tsp salt
1 1/4 tsp baking powder
1/2 cup hot water
Mix the dry ingredients in a bowl. A spoonful at a time, drop in the shortening and mix with a pastry blender. Combine until it resembles a coarse meal. Slowly add the water and pull the dough together. Knead 30-40 times until uniform and form a ball. Return to bowl, cover and let rest for at least an hour.
Roll dough into ping-pong sized balls and place on tray. Let rest for another 30 minutes.
Heat a dark heavy skillet (cast iron would be best) to med-high. Roll dough balls on a smooth surface until paper thin. Place tortillas one at a time on skillet and cook until dry, but not stiff (about 30 seconds to a minute) on each side.
Wrap in a warm towel until ready to prepare for your meal.
Note: This recipe made about 4 large tortillas or 8 smaller ones.

homemade tortillas.

strawberry pineapple crumble.

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