shambo- Maybe this recipe from "Natural Meals In Minutes" by Rita Bingham will work for you, or give you an idea for changes you can make to the original recipe. -Grainlady WHEAT AND SESAME TORTILLAS 2 c. whole wheat flour 3 T. dry milk powder 1/3 c. sesame seeds 2 T. butter or applesauce 1/2 t. salt 2 T. yogurt 1/2 c. lukewarm water Combine dry ingredients. Use hand or electric beaters to cut in butter or applesauce until mixture resembles fine crumbs. [Grainlady note: I love this hint. Since the first time I made these, I now use my electric hand-held beater to cut fat into dry ingredients - it's so easy and so fast compared to cutting fat in with a pastry blender.] Slowly pour in water and yogurt, mixing lightly with a fork. On a floured board, knead dough until smooth and elastic, about 5 minutes. Shape into a ball, cover and let stand for 10-minutes. Divide and shape dough into 8 balls. Cover, removing one ball at a time and roll paper-thin on floured board. Place on heavy, hot, ungreased skillet, over medium-high heat. Blisters should appear right away. Brown on one side and turn. Cook about 30 seconds. Makes eight 9-inch tortillas. [I like to use this recipe for wraps - LOVE the addition of sesame seeds - yum!!!] -------------------------------------- The link below has another favorite recipe and it has variations using cornmeal and all-purpose flour or whole wheat and all-purpose flour, and 2 T. shortening. It's especially easy to mix in a zip-lock storage bag and a great project with children. -Grainlady Here is a link that might be useful: Native American Tortillas In a Bag

Here it is...it's so nice that Ann shares. Cinnamon Rolls (Buns) ===================== From Joy of Baking Dough: 4-1/2 to 5 cups all-purpose " flour 1 Package active dry yeast 1 Cup milk 1/3 Cup "" butter 1/3 Cup sugar 1/2 Teaspoon salt "3 eggs Filling: 3/4 Cup packed brown"sugar 1/4 Cup all-purpose " flour 1 Tablespoon ground cinnamon 1/2 Cup" butter 1/2 Cup light raisins (optional) 1 Tablespoon half-and-half 1 recipe Powdered Sugar Glaze Note: I prefer a Cream Cheese icing. 1/4 cup butter 1 cup cream cheese Cream together and add enough icing/powder sugar to make a creamy icing. Powdered Sugar Glaze: In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon light corn syrup, 1/2 teaspoon pure vanilla extract and enough halfand- half (1 to 2 tablespoons) to make the glaze thin enough to drizzle over cinnamon rolls. . In a large mixing bowl combine 2 1/4 cups of the flour and the yeast. In a small saucepan heat the milk, the 1/3 cup butter, 1/3 cup sugar, and salt just till warm (120 degrees to 130 degrees)and butter is almost melted, stirring constantly. Add to flour mixture. Add eggs. Beat on low speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place till double (about 1 - 1 1/2 hours). For filling, combine brown sugar, the 1/4 cup flour, and cinnamon. Cut in remaining butter with a pastry blender until mixture is crumbly. Set aside. Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Roll the dough into a 12 inch square. Sprinkle filling over dough square; top with raisins (if desired). Roll up jelly-roll style; pinch edges to seal. Slice roll into eight 1 1/2 inch pieces. Arrange dough pieces, cut side up, in a greased 12 x 9 x 2 inch baking pan. Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate dough for 2 to 24 hours. Uncover and let stand at room temperature for 30 minutes. (If you are making the cinnamon rolls immediately, dont chill dough. Instead, cover loosely, let dough rise in a warm place till nearly double, about 45 minutes.) Break any surface bubbles with a greased toothpick. Brush dough with a half-and-half. Bake in a 375 degree oven to 25 to 30 minutes or till light brown. If necessary to prevent overbrowning., cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half-and-half. Cool 5 minutes. Invert onto a baking rack and invert again onto a plate. Can drizzle with Powdered Sugar Glaze. Serve warm. Makes 8 rolls. Nancy

Terri, sounds good. I've been thinking of making them again Asian style and adding garlic chili sauce and cilantro to the mix. Hope you take pictures. Ann

This you need to sort of go by feel but this recipe is the best one I've tried. FLOUR TORTILLAS 2 cups flour 1 tsp salt 1 1/2 tsp baking powder 1 1/2 tsp oil (corn or canola) 3/4 cup lukewarm milk or water Sif the flour \, salt & baking powder into a large mixing bowl. Into the dry ingredients pour the oil & mix with your fingertips to combine. Add the milk or water, working the liquid into the dough until a sticky ball forms. Lightly dust a counter or pastry board with flour & knead the dough vigorously for 1 minute. The mixture hsould be "earlobe-soft" & no longer sticky. Let the dough rest, covered with a damp cloth for about 15 minutes. Dive the dough into 6-8 balls, cover them again with the damp cloth & let them rest another 15-30 minutes (or you can refrigerate them covered up to 4 hours.) Lightly dust a counter or pastry board w/flour & roll out each ball of dough into a circle or oval approximately 1/4" thick. If you want nicely rounded tortillas, trim off any ragged edges & discard. Don't roll the dough out more than once or the tortillas will be touch so you should reroll any scraps. Heat a dry griddle or heavy skillet over high heat for 5 minutes. cokk the tortillas 30 seconds on each side or until the dough looks dry & slightly wrinkled & a few brown spots form on both surfaces. Serve warm.~~