HOMEMADE TORTILLAS

I love tortillas! I don't love the price!

So I went to a demo evening at the library

last year and a lady was showing how easy

it is to make your own. Her recipe was an

old traditional one (she was Mexican)

and it is made with oil. She said a lot of

them are made with lard, but she has

always used oil. Plus she rolled them

a little thicker than I am used to seeing.

As a result these are actually closer in

taste and texture to Pita Bread, which

is great by me. I love Pita Bread! They

fold nicely around your filling without

breaking open like tortillas from the

store usually do.

Fill these with some thinly sliced

chicken, sliced onion, tzatziki sauce

and tomato slices and you

come pretty close to a homemdae

Gyro Sandwich.

I make these in a hot cast iron frypan so

they are super easy and fast plus you

don't need any extra grease or oil for the

pan. They are really good the next day

for breakfast with some cottage cheese

and plum jam layered inside.

TORRES FAMILY TORTILLA RECIPE

4 cups flour

2 teaspoons baking powder

1 teaspoon salt

Mix these together well.

Add 6 tablespoons of oil and mix thoroughly until oil is well

incorporated.

Add 1 cup very hot water and use a fork to mix it in. Add water

as needed until dough is no longer dry. You may need up to 2

cups of water, depending on how hot your water is (I used boiling

water) and the humidity where you live.

Mix into ball, add a little more water if too dry.

Knead dough for a minute or two then roll into small balls.

Each cup of flour makes 2 medium balls, so with this recipe

you will make 8 balls.

Flatten each ball into a semi circular shape with your hand to

help you roll it circular with the rolling pin. Roll out the balls

into the size tortilla you want with the rolling pin.

Place a tortilla on hot griddle or pan and cook on each side for

20-30 seconds. The amount of time varies depending on how

hot your griddle is when you put the tortilla on. You should get

nice brown spots on each side--watch them carefully so you don't

cook them too long and dry them out. Practice make perfect!