Jason (jcreed) wrote,

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

  • (no subject)

    Well I am certainly glad I saw Arrival so that I get the wug joke in http://languagelog.ldc.upenn.edu/nll/?p=29480#more-29480

  • (no subject)

    Saw "Arrival". It did have some nontrivial linguistics content, but it still felt kind of wrapped up in a discernible layer of Hollywood Woo. The…

  • (no subject)

    Had some dinner at Aliada with akiva and sasha and K, and afterwards saw Herzog's "Aguirre, the Wrath of God" in Socrates park. Enjoyably bleak.

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