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Recipe Servings: 8 Prep Time: 1 hr Description: Use any flour to make tortillas you can use many ways. Allergens: Grain Ingredient List:

Qty	Name
1 cup	flour
1/4 tsp	salt
1 TBsp	oil
1/3 cup	water , warm, to start

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Instructions: Combine flour and salt. Mix in warm water and oil. (I use dough hooks, but you don't have to.) Add more water, by spoonfuls, as needed to make a pliable dough. On a lightly floured board, cut into 8 pieces, cover with a bowl and let it rest 20 minutes. Roll out each ball on the floured board. If you keeep the sticky side down, it's easier. Cook in a dry skillet (each side doesn't take long) and place in a closed container. Cool and freeze until needed.
Every flour I have tried has worked, EXCEPT RICE FLOUR.
Member Feedback: BessyLyn said on October 9th, 2007 11:36 PM :
what is the oil for?

Leah said on October 11th, 2007 02:39 PM :
Sorry. I corrected it above. It was to be 1/4 tsp SALT. The tbsp of oil makes the dough more pliable, but isn't necessary.

fetlock said on March 21st, 2008 07:50 PM :
Can the salt and oil be skipped or substituted? I'm looking for a bread/cracker without those.

Leah said on April 23rd, 2008 07:49 AM :
I'm sure the salt can be left out. The oil makes it easier to roll out and keeps them from drying out so quickly. Try it without the oil and tell us how it goes. Or try the Rye Thins recipe and leave out the oil in it.

JMEILIRA said on June 25th, 2008 01:16 PM :
What flour other than wheat, oat or rice do you recommend?

Leah said on July 2nd, 2008 09:37 AM :
The cookbook says it will work with any grain or non-grain flour! I haven't had any luck with rice flour, though. When wanting a tortilla with rice flour, I use Quick Sillet Bread. I've personally only been able to try kamut, rye, and oat. I think I also used buckwheat awhile back. Barley should work, too. Any grain or non-grain. Don't know if bean flours would work. Quick Skillet Bread would probably be easier with those.


Miscellaneous: Created: September 20th, 2007
Last Updated: June 24th, 2008
Source of Recipe: adapted from The Yeast Connection Cookbook
Filed Under: Dinner, Lunch, Vegan, Vegetarian




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