Recipe for Tortillas for Two

 

It's pretty old and torn up because it was taken down suddenly from the old cabinet door just before they were hauled away. I used to make a huge recipe that made two dozen large tortillas but this was developed to make about a half dozen. It's a good recipe to have some and some for breakfast the next day.

My recipe says MIX, and means, in a bowl, stir all the dry ingredients together with your fingers. And then in a measuring cup, MIX the wet ingredients, then MIX those into the dry ones, just like making breads, but you mix them in well, like bread. When it is in one lump, dust your hands with a little flour, and turn out onto a floured surface, and KNEAD about 15 times only. BREAK into egg sized pieces. Let rest in the bowl, covered with a towel. This is a lot like the Indian Bread from an earlier post as far as rolling out and cooking them in a stick free pan. I never use a non-stick, but iron or Stainless steel, heated to medium heat.

This LINK to Indian Roti bread, from an earlier post, shows a tortilla like rolling out.

When each is done cooking, I slip that into a gallon ziplock bag that's nestled between two thick face towels, just stack the tortillas up on top of each other. That way they stay soft and warm until you eat them. Any left overs can go into the freezer to be quickly thawed out before eating, and will be just like fresh. If you put bread of any kind in a refrigerator, it makes it tough. Same with rice.

Enjoy!