(Note: I use a modified version of this recipe, which I tested out the ingredient amounts for over time until it suited my needs. However, I recommend sticking to the recipe before making any adjustments, because it’s fine the way it is. I also only use cooking oil or Olive oil when I make them, instead of shortening or butter….)
(Note: I use a countertop griddle to cook mine, but I’ve also made them in a skillet on the stove.)
One thing I adhere to when making tortillas, is to keep them covered. They can seem a little stiff or crunchy around thinner edges when they come off the pan. But letting them sit covered and in their own steam, really softens them up.
I had two uses for these: for tacos and for pizza. For tacos, I make them a little smaller so there was more of them. When I made them for pizzas, I divided the dough four ways and rolled them to be vaguely-rectangular in shape—around personal pan size. (Note: I cooked the tortillas before putting the toppings on them, and the only other cooking I did after that was to broil it in the oven on the lowest setting to melt the cheese. It comes out like a thin-crust pizza.)
What have you been baking recently? If you found any good recipes, leave your recommendations in the comments.
**(This post was written in early May)**
