THANK YOU!! I have been looking for a recipe that was close to my late grandmothers and this is it. Not exact, but the closest I have ever come!! She didn't measure anything, so it was difficult to find one. I do prefer the straight flour ones, I found the wheat ones to be good, but a little harder to work with. I have made several batches, and while the one I made with lard was yummier, I will continue to make them with the healthier oil. I do add extra water though, when I followed the recipe exact, they were thicker and tougher. The main thing I noticed was that the dough appeared yellow (from the oil) when I didn't have enough water. It should look the same color as the flour if you have enough. The dough should roll very thin very easily, and be stretchy as you remove it from the counter and put it in the pan. Getting the right amount of flour to roll it in is tricky too, it will take some practice. Too much and the excess flour will burn on your pan, and you will have black specks all over every tortilla. Very good though, I get RAVE reviews and they disappear fast! I prefer to double it, but then I get my husband to do the cooking part, that is my least favorite part! They freeze well too. I doubled one to have some for next time, but we flew through the other 1/2 so quick that they only lasted 3 days in the freezer, but were just as yummy. Have patience if you have never done them before, it will take practice to roll them out just right. Even though these were my 1st
Was this review helpful?
[
YES
]
1 user found this review helpful
What's this?