Flour Tortillas

oder Weizenmehltortillas
This was part of augusts “the well filled buritto” menue, for fillings see PEAR-LIME SALSA, POTATO AND ROQUEFORT MELT, and STEWED FISH WITH TOMATO, SAFFRON, AND GARLIC SAUCE
Ingredients:
by volume

  • 3 parts flour
  • 1 part water
  • 1/3 part oil
  • salt
    Mix oil & flour first, then add lukewarm water and salt.
    kneed until smooth.
    Then take a handfull, roll it to a ball, flatten it with a rolling pin or a tortilla press. cook at high heat in a dry fryingpan for 300 secs. Flatten bubbles if they ocure.