Our Recipes
Bread
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All my recipes and instructions are from Vickilynn Haycraft's Wrap It
Up cookbook - a wonderful resource she is revising and adding to this
year!! YAY!
Here's the wheat one I use:
1C warm water
2T olive oil
1/4t sea salt
2C whole wheat flour (I use freshly ground, so you might need more or less depending on the moisture content of your flour)
And the corn one:
1 1/2C warm water
2t olive oil
about 2C masa harina
I put all the wet stuff in my Dimension with the bread paddle, then add
a cup of the flour. I add more flour 1/2C at a time until the dough is
moist but holds together. (If you use too much flour your tortillas
will be tough and leathery.) I let the dough knead for a minute or two
until it gets springy, then I let it rest in the bowl for half an hour.
I preheat my Tortilla Maker (I have a Mica) until the light goes off
and divide the dough into little balls with a meatballer and leave them
in the bowl, covered. One at a time, when my Mica is ready, I take a
ball out and flatten it a little with my hands, lay it on the Mica and
flatten it with the handle, open the lid, turn it a quarter, flatten it
again, turn, etc. all the way around. Once it is nice and round, I
close the lid and cook for about a minute. (Overcooking can also make
them leathery.) I stack my completed tortillas on a plate and cover
them with a clean towel and put it in the microwave (just to keep warm,
not "on")
Now, if you don't have all those fancy machines, here's the "by hand" instructions:
Put all your wet ingredients in a mixing bowl. Add all the dry
ingredients (spices, etc.) and a cup of flour and mix well. Add flour
1/2C at a time until your dough is moist, but holds together. Turn out
and knead about 5 minutes, adding as little flour as possible while
kneading. Let rest 30 minutes or more, covered. Make little golf ball
sized balls and keep covered while you cook one at a time. Roll out
each portion with a rolling pin into a six or 7 inch circle (don't make
it too thin, this will also make your tortillas leathery.) Put the
tortilla on an UNGREASED skillet or griddle that is preheated on medium
high. Cook about 30-45 seconds, until they look done around the edges.
Flip and cook another 30-45 seconds. Cover and keep warm.
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