Sweetpeach
02-27-2008, 09:23 PM
like a WTM community of those talking about food.
I made tortilla flats today and I have many questions:
Why do they come off the grill crunchy, but then the moist towel makes them soft and they stay soft?
How would I freeze the 20 extra shells I made? (Didn't realize the recipe made so many.)
Why does the dough need to rest? I added baking powder to the flour mixture.
Could I add spinach to the dough and make spinach flats?
Could I make the tortilla flats with spelt?
Could I use that same recipe and make Ceasar Salad tortilla bowls, baked in the oven instead of on the skillet.
Could that same recipe be used for making "chips" for dipping in salsa, guacamole?
So much to learn.
Here's the link for the recipe.
http://suchtreasures.wordpress.com/2006/04/28/whole-wheat-tortillas/
I'm intrigued by Ezekiel Breads -- thanks all for the information!
Tricia
I made tortilla flats today and I have many questions:
Why do they come off the grill crunchy, but then the moist towel makes them soft and they stay soft?
How would I freeze the 20 extra shells I made? (Didn't realize the recipe made so many.)
Why does the dough need to rest? I added baking powder to the flour mixture.
Could I add spinach to the dough and make spinach flats?
Could I make the tortilla flats with spelt?
Could I use that same recipe and make Ceasar Salad tortilla bowls, baked in the oven instead of on the skillet.
Could that same recipe be used for making "chips" for dipping in salsa, guacamole?
So much to learn.
Here's the link for the recipe.
http://suchtreasures.wordpress.com/2006/04/28/whole-wheat-tortillas/
I'm intrigued by Ezekiel Breads -- thanks all for the information!
Tricia