Calphalon 12" griddle pan for flour tortillas
Lars/J. Robert Scott
7 years ago
last modified: 7 years ago
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Ann T, I made your flour tortilla recipe
Comments (4)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...See MoreTo griddle or not to griddle
Comments (14)After doing my own research at prior to our range purchase (nearly 3 yrs ago) - I decided to get a over the burner griddle - LOVE it - it has many functions I never thought of - I keep it over 2 burners all the time - since it is cast iron it holds heat - So, i use it to keep food warm, warm plates, as a landing zone etc (never thought of that prior to purchase) - It is super easy to clean - coated cast iron - use it for pancakes, eggs, quesadillas, veggies - Like that I can clean up easily & that if it fails, I can purchase another - I purchased the Viking griddle- have 36" AG range Good luck...See MoreAppetizers using flour tortillas?
Comments (10)Here's one that looks really good! Creamy Crab Rollups 1 pkg pre-shredded Crab (or shred ourselves) 8 oz brick style cream cheese, softened 2 Tbs lemon juice 1 Tbs Dijon mustard 1/2 tsp each, dried dill weed, salt and pepper 4 large wheat flour tortillas, any flavor 4 blanched asparagus spears Blend crab shreds with cream cheese, lemon juice, Dijon mustard, dillweed, salt and pepper until well mixed. Lay the tortillas out on a clean work surface. Divide the crab mixture equally among the tortillas, spreading in an even layer and leaving a 1 inch border around the edge. Place one or two pieces of blanched asparagus at one end of each tortilla. Roll up tightly to enclose the filling, making a pinwheel. Tightly wrap and chill for 30 minutes or up to 24 hours. Slice each tortilla into 8 rounds, discarding the ends. Makes 32 appetizers....See MoreTortilla Questions
Comments (17)I have been making my own tortillas since the beginning of time with my own fresh masa but I keep dried masa on hand for those times when I'm in a hurry. Here are my thoughts: When using dried masa, mix with water that is very hot. Salt is optional as is a small amount of oil. Turn the corn dough on to the board and knead for four or five minutes, then cover tightly with plastic wrap to keep it from drying out and let rest for at least 20 minutes. Heat two griddles for at least 15 minutes prior to use, one on medium heat and one medium high. Place a tortilla on the medium griddle. When the outer edges begin to dry (about 30 seconds), flip it to the other side on the same griddle. Let cook for a minute to a minute and a half. Flip again and place on the medium high griddle. The tortilla should begin to puff almost immediately. If it doesn't, gently tease it by pressing down on the surface with your finger tips. Transfer to a tortilla warmer or basket lined with a thick towel. Continue the process until done. If using the tortillas to make enchiladas, spray each one with cooking spray and stack together. Wrap with very damp paper towels and microwave for about a minute. Let stand another minute. The tortillas should now be very flexible and roll easily without being too greasy. A tortilla press is only for corn dough. Flours must be hand rolled....See MoreLars/J. Robert Scott
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