From Dorothy McNett's Recipe Book.| Browse by Category | Browse alphabetically | Cooking Club |
by Ruth Rodriguez of Hollister
3 cups flour (Ruth uses Lapina Brand)
Mix together. Coat the ball of dough with a little oil to keep it from drying out as you work. Make about 10-12 balls out of the dough. Roll each into a circle with rolling pin, being careful not to add too much flour, but just enough to keep from sticking. In meantime, heat the cast iron griddle or comal on the burner for about 5 minutes. Cast iron needs to be really hot. (Alternate, which has been working for us is to heat a 10 inch All Clad skillet for 1-2 minutes, regulating the heat by turning it down so as not to over-heat the pan.) The key is to get the surface hot enough using very little if any oil, in order to cook the tortillas for about 15 seconds on each side until they get a little browned. Watch as Ruth does this. (Sorry, you get to watch me instead...)
Recipe created 1995-04-30.