Sunday, March 8, 2009
Whenever I make Mexican food, I make up a batch of Melissa Astle's world-famous tortillas. Little Mike calls them "yum yum bread." And she is correct when she claims that they are way better than store-bought!
I have used flour ranging from 100% white to 100% freshly-ground whole wheat in this recipe with good results. I always use butter-flavored Crisco.
I weigh each tortilla at 2 oz (plus or minus .1 oz), for consistency in size. I roll using either a traditional or a French rolling pin, and a silicone baking mat.
I cook two to three at a time using an electric griddle set at 375F, and store them in a heavy plastic tortilla warmer until its time to eat.