Millies THOROUGHLY MODERN FLOUR TORTILLAS

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Millie Galliher
LIQUID: Any of the following may be used as a liquid.
(1) warm water
(2) Beef Bouillon made fresh and slightly cooled. (when filling with beef)
(3) Chicken Bouillon made fresh and slightly cooled (for chicken fillings)
(4) Vegetable Bouillon (for vegetable fillings)
Note: when using bouillon, reduce salt to 1 tsp.

   1 BREAD MACHINE
   4 cupss white flour
   1 - 1 1/2 teaspoons salt
   1/2 cup vegetable oil (or lard, if not worried about cholesterol)
   About 1 cup warm liquids (see above)


Millie's THOROUGHLY MODERN FLOUR TORTILLAS
(Millie Galliher)




Put flour, salt, vegetable oil and liquid in bread machine. Set machine on "manual" and turn on. Let it process until machine stops. Take out dough, pinch off small golf-ball sized pieces and form into balls. Place in a large bowl, cover with plastic wrap and let sit for a half hour or more.

Heat a flat griddle or large fry pan on medium high. While it is heating, take out one ball and flatten between palms. Roll out on a floured board until thin. Pick up and continue stretching thinner. The thinner you get them, the better they will be. Place on the hot griddle and cook for a few seconds, until brown spots show on the bottom. Quickly, flip the tortilla and cook on the other side for about 15 to 30 seconds. Place on a plate and cover with a clean damp towel. Repeat with the other balls. May be served hot, or may be placed in a 1-gallon plastic bag and refrigerated or frozen for later use.





Recipe formatted with the Cook'n Recipe Program from DVO Enterprises.