Well two nights ago when I could not sleep I began this project for the blog. It was a grand adventure at that. I believe my over all score for this was a B-. I firmly believe for a first try it was darn good. However, I will need to improve my skills the next time I make them. I learned from each tortilla I made so without further ado the ingredients list:
4 cups of All-Purpose Flour (For more wheat do 3 cups all-purpose and one cup whole wheat)
1 tsp baking powder
1/2 tsp salt
1/4 cup vegetable oil or some other cooking oil
1 1/2 cups of warm water (or enough to make the right consistency)
Assemble the tools and the ingredients.
In a medium mixing bowl begin with the flour,
Then add the baking powder.
Then followed by the salt
And the oil.
The oil mad such cool looking rivers in the mountain of dry ingredients.
Then you add half the water.
Now you get to get messy and start combining the dough with your hands and fingers. I admit I kind of liked it.
You keep adding water and flour until it has a ball consistency but not too sticky. This may have been a tad sticky. But you will see now why I stopped it there.
The wood covered in flour in preparation of kneading the dough.
Knead the dough for 5 minutes.
Next you will want to cut the dough in half.
And then cut them in half again.
And finally in half one more time to get 8.
Then set aside the dough balls.
Then put a moist towel over then so they dont dry out while I was making the other tortillas.
Warming the griddle
Pretty fire!
Now we roll out our balls of dough to about 1/4 in thickness. I recommend much thinner for a better tortilla.
This one turned out kind of doughy and was not thin enough or big enough. It was my first one so I forgive myself. Make sure to only cook for about 30 seconds a side.
Here is the next one and its looking great!
Got myself a bigger one but still a bit on the thick side.
The aftermath
The Aftermath
Your cook from down below.
My flour on the tummy.
The end
Special thanks to the Epicurious iPad app for the recipe I used in today's blog.
