Jason (jcreed) wrote,
Jason
jcreed

Tortilla science success!

Turns out having a rolling pin and actually making them thin makes the texture and flavor profoundly better.

Current process is still:
1/2c flour
dash salt, dash oil, pinch baking powder
add water slowly until it forms a good doughy mass
knead a bit
let rest a bit

divide into two balls
flatten and cook each on the dry skillet (although I had recently fried bacon in it, so that may have affected the flavor in the direction of deliciousness) for maybe 30s per side.

They are actually flexible, chewy, and still reasonably robust. Somewhere farther up the tech tree is homemade burritos, and I am excited.
Tags: food, minimalist cooking
Subscribe
  • Post a new comment

    Error

    Anonymous comments are disabled in this journal

    default userpic

    Your reply will be screened

    Your IP address will be recorded 

  • 3 comments