Wednesday, December 17, 2008

Feeling Good



We did not normally made our flour tortillas from scratch. We just bought the ready made ones from the supermarket and wrapped whatever we want to eat. They are so handy and get along well with almost everything. Cheese quesadilla is one of our few favorites. I love to to put in hotdogs, just like my little niece Dione.

One fine day, as I was surfing the net, I stumbled upon a recipe that looked workable and passed it on to the one and the only one who would be interested in this. The little Miss Baker eagerly tried the recipe and substitute the shortening with the margarine since, shockingly, we did not have shortening in hand. She practically did all the work herself and the tortillas she made turned out alright.

Fast forward to a few days ago, I had the urge to make them. We had shortening, so we could follow the recipe much more closely. But then again, I did not use as much flour and probably therefore never really needed as much water as the recipe said. Nevertheless, the dough was really easy to work with and I got eight pieces of tortilla from the two cups ++ of flour that I used. Not bad at all.



There's always a good feeling coming out of doing the experiment, especially when the result is satisfactory. It's like a discovering something.... it is interesting knowing the way to get somewhere. I always like to learn how to do certain things and preparing some dishes that I have never done before, is one of them.

Here's what I used to make these Tortillas:

2 cups flour
2 tsp baking powder
1 tsp salt
1/4 cup shortening
1 cup of warm water (the water is likely to be more than needed)

Directions:
  • In a large mixing bowl, combine the flour, baking powder and salt. With the fingers, mix in the shortening until well incorporated.
  • Add water part by part until the dough comes together, knead the dough until it becomes soft, workable, not so sticky dough. You are likely to have some water left.
  • Leave it to rest for 15 minutes.
  • Divide the dough into eight equal pieces.
  • Lightly flour a board and roll out the tortillas to around 7-8 inches in diameter.
  • Cook tortillas in a heavy skillet over medium heat until lightly browned on each side.

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