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's a couple more recipes. Once I used the in-a-bag method from the Native American Tortillas In a Bag recipe, I've made all my tortilla that way. Great for the kids who like to help cook, and easy clean-up. I have a tortilla maker/baker, but rolling them with a rolling pin, or smashing them in a tortilla maker are also good ways to get the job done. I stick all the extras in the freezer. You can cut them and bake them for homemade tortilla chips. We also warm up the tortillas in the toaster oven until they are crispy and use them flat for tostadas. -Grainlady Native American tortillas in a Bag (Source: Kansas Wheat Commission (www.kswheat.com) 2001 Recipes) 1-1/2 cups all-purpose flour* 1 t. baking powder 1/2 t. salt 2 T. shortening (I don't use shortening because it's a trans fatty acid, but use coconut oil, butter, or olive oil instead.) 1/2 c. hot water In a large self-locking plastic bag, combine flour, baking powder and salt. Close bag and shake to mix. Add shortening and work into flour until fine particles form. Add the hot water and knead the dough in the bag until it forms a ball. Remove dough from bag and place on a lightly floured work surface; knead 15 strokes. Divide into six (or more if you want smaller tortillas) equal pieces; shape into balls. Cover; let rest 15 minutes. On a lightly floured surface, roll each piece as thinn as possible. Roll from the center out, turning several times to form an 8-inch circle. Heat an ungreased griddle or skillet over medium heat. Cook until the surface begins to bubble and the under side is speckled golden-brown, about 15-20 seconds. Cook other side. Stack tortillas under a cloth as they are done and serve warm. Makes 6 tortillas. *Variation: Use 1/2 c. corn meal and 1 c. all-purpose flour, or use 3/4 c. whole wheat flour and 3/4 c. all-purpose flour. Wheat and Sesame Tortillas (Source: Natural Meals In Minutes by Rita Bingham) 2 c. whole wheat (can use part all-purpose) 3 T. dry milk powder 1/3 c. sesame seeds (these really taste great in the tortillas) 2 T. butter or applesauce as a fat replacer 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. 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 secones. Makes eight 9-inch tortillas.

Neal, the corn tortillas shouldn't crack if you dip them in hot oil first. Or in a hot enchilada sauce to soften them. Home Cookin Chapter: Recipes From Thibeault's Table Enchiladas De Pollo =================== Edited: April 20th, 2006 Deluxe Chicken Enchiladas Source:Barbara Hansen's Mexican Cookery 2 whole chicken breasts chicken broth 1/2 small onion 1 bay leaf 8 peppercorns garlic clove salt 1/2 medium onion chopped 3 tablespoons grated Parmesan cheese 1 cup shredded Monterey Jack Cheese 1 4 oz can green chilies garlic 1 13 oz can tomatillos, drained 1/4 cup cilantro leaves 3/4 cup whipping cream 1 egg salt 1/4 cup lard or oil 8 corn tortillas 1 cup cheddar or Monterey Jack Cheese Gaucamole 1 cup sour cream lettuce black olives . Place chicken in large pot and cover with chicken broth. Add onion, bay leaf, peppercorns and salt. Simmer until tender. Let cool in broth. Remove chicken and save broth for another use. Shred or cut chicken to to smaller pieces. Add chopped onion, Parmesan cheese and Monterey Jack Cheese. Taste and add salt if needed. Set aside. IN a blender or processor, combine green chilies, tomatillos , cilantro, whipping cream and egg and blend until smooth. Add salt and pepper to taste. Set aside. Preheat oven to 375F. Heat lard in small skillet. With tongs, carefully place one tortilla at a time in hot lard. Hold for 3 to 5 seconds and drain on paper towels. You want the tortillas to be softened but not crisp. Place some of the chicken mixture on the tortilla and roll tightly. Place seam-side down in a baking dish. Pour cream mixture over the Enchiladas and sprinkle evenly with 1 cup of cheddar or Monterey cheese. Bake about 20 minutes or until heated through and bubbly. Serve with sour cream, guacamole, lettuce and olives. NOTE: Instead of softening the corn tortillas in hot oil use the following Enchilada sauce. (Alternative Enchiladas Sauce) 4 tablespoons oil 5 tablespoons flour 1 tablespoon cayenne pepper 1 tablespoon chili powder 1 teaspoon cumin 1 garlic clove Heat the oil and add the flour, cayenne pepper, chili powder, cumin and garlic. Cook for a few minutes and add the chicken broth. 2 to 3 cups chicken broth Home Cookin Chapter: Recipes From Thibeault's Table Stacked Enchiladas ================== Source: Southwest Cookbook Vegetable oil for frying 12 corn tortillas (6 inches) 1 1/2 cups (12 fl ounces) Chili Sauce (recipe on page 195) 2 cups (8 ounces) grated Monterey Jack or Cheddar Cheese 3/4 cups finely chopped onion Preheat oven to 350°F. Pour vegetable oil into a medium , heavy skilled to depth of 1/2 inch. Heat the oil over medium high heat to 375°F, or until a strip of tortilla browns in 60 seconds. Soften the tortillas, one at a time, for about 5 seconds per side in the hot oil and drain on paper towels. Heat the green chili sauce in a shallow pan and dip each softened tortilla into the sauce. Place 1 coated tortilla on an oven proof plate and top with 1 tablespoons green cili sauce, 2 tablespoons grated cheese and 1 tablespoon chopped onion; repeat twice so that 1 serving contains 3 layered tortillas. Repeat with the remaining ingredients to make 4 tortilla stacks. Bake the stacks for 3 to 5 minutes, or until the cheese melts. NOTE: Add cooked chicken and or pinto or black beans between layers. Green Chili Sauce 1 Jalapeño chili seeded and diced 1 garlic clove crushed 1/4 cup chopped green onions 4 tomatillos, husked and diced (or use canned) 1 1/2 cups chicken stock 2 new Mexico green or Anaheim chilies, roasted, peeled, cored, seeded and diced. 1/4 cup chopped fresh cilantro 1 tablespoon fresh lime juice 1 tablespoon heavy cream salt and freshly ground pepper to taste In a medium saucepan, place the jalapeño , garlic, green onions, tomatillos and chicken stock. Bring to a boil over medium-high heat' reduce heat and simmer until theliquid is reduced to about 1 cup about 15 to 20 minutes. Pour the chicken stock mixture into a blender or food processor. Add the Anaheim chilies, cilantro and lime juice; puree until smooth. Add salt and pepper. Add the cream and mix again. Serve warm. Keep 1 to 2 days refrigerated.

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.~~