Food recipes
Homemade Tortillas (with all-purpose flour)
Homemade Tortillas (with all-purpose flour) Ingredients: wheat flour, white, all-purpose, unenriched oil, olive, salad or cooking salt, table water, bottled, generic Directions: Combine the all-purpose flour, olive oi...
Homemade Tortillas (with all-purpose flour)
Ingredients:
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
water, bottled, generic
Directions:
Combine the all-purpose flour, olive oil and salt in a bowl.
Pour in the boiling water.
Stir with a rubber spatula.
Once it's cool enough to handle with your hands, bring the dough together and knead it on a working surface.
Once the dough becomes smooth, wrap it with plastic wrap and let it rest for 30 minutes at room temperature.
Divide the dough into 8 equal pieces and roll them out as thinly as possible.
Heat a skillet without any oil, and pan-fry both sides of the dough over medium heat.
Please note that if you cook over low heat, they will turn out crunchy and hard.
Serve them on the dinner table along with your favorite fillings.
Wrap them up and enjoy.
These tortillas have parsley in them.
To make two types from the original recipe, knead the dough first, divide the dough into two equal portions, then add 2 teaspoons of parsley to one portion of the dough.
Smaller sized tortillas are great also.
Wrap some feta cheese, tomatoes, and spinach.
Wrap some chili beans and vegetables.
You can enjoy them with a variety of fillings.
Wraps (Bake the filled tortillas in the oven)
Serve them up with falafel (chickpea croquettes
Or, with some Turkish eggplant salad
They also go perfectly with simmered dishes.
Serve them on an elegant appetizer plate.
They are perfect for parties, too.
Prepare many different kinds of fillings.
Wrap the ingredients and enjoy.
Have a tortilla party with homemade taco meat and salsa sauce.
Wrap whatever you like.
Make small tortillas and turn them into finger food.
I prepared tortillas with herbs kneaded into the dough, then wrapped up tuna and corn salad and had them for brunch.
Here's an appetizer with Turkish hummus andgruene sosse.
These pretty yellow tortillas are made by substituting half the flour with cornmeal.
Ingredients:
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
water, bottled, generic
Directions:
Combine the all-purpose flour, olive oil and salt in a bowl.
Pour in the boiling water.
Stir with a rubber spatula.
Once it's cool enough to handle with your hands, bring the dough together and knead it on a working surface.
Once the dough becomes smooth, wrap it with plastic wrap and let it rest for 30 minutes at room temperature.
Divide the dough into 8 equal pieces and roll them out as thinly as possible.
Heat a skillet without any oil, and pan-fry both sides of the dough over medium heat.
Please note that if you cook over low heat, they will turn out crunchy and hard.
Serve them on the dinner table along with your favorite fillings.
Wrap them up and enjoy.
These tortillas have parsley in them.
To make two types from the original recipe, knead the dough first, divide the dough into two equal portions, then add 2 teaspoons of parsley to one portion of the dough.
Smaller sized tortillas are great also.
Wrap some feta cheese, tomatoes, and spinach.
Wrap some chili beans and vegetables.
You can enjoy them with a variety of fillings.
Wraps (Bake the filled tortillas in the oven)
Serve them up with falafel (chickpea croquettes
Or, with some Turkish eggplant salad
They also go perfectly with simmered dishes.
Serve them on an elegant appetizer plate.
They are perfect for parties, too.
Prepare many different kinds of fillings.
Wrap the ingredients and enjoy.
Have a tortilla party with homemade taco meat and salsa sauce.
Wrap whatever you like.
Make small tortillas and turn them into finger food.
I prepared tortillas with herbs kneaded into the dough, then wrapped up tuna and corn salad and had them for brunch.
Here's an appetizer with Turkish hummus andgruene sosse.
These pretty yellow tortillas are made by substituting half the flour with cornmeal.