|2 cups unbleached all-purpose flour
1/2 teaspoon salt
1/4 cup canola or vegetable oil
2/3 cup warm water
Food Processor Method: Place flour and salt
in bowl of food processor; add oil and process for about 3 seconds. With
machine running, pour water through feed tube in a steady stream. Let
machine run until dough forms a ball. Dough should be a medium-stiff
consistency. If necessary, add a little more water.
Divide dough into 12-15 equal pieces; roll into
balls and cover with plastic wrap. Let rest for at least 30 minutes
before baking. Be sure to keep dough covered at all times so that it
doesn't dry out. It will keep at room temperature for several hours, or
you can refrigerate it for as long as 36 hours by greasing surface of dough and
covering tightly with plastic wrap.
To bake: If you have an electric tortilla
grill, such as Tortilla Chef, follow directions for your grill. When I
used to have one (it got sold in The Big Garage Sale before we moved onto our
sailboat in 1996), I found it works best to put the ball of dough on the griddle
and press lid down quickly for only one second,
then open. Then you can press the lid down quickly more times as needed to
achieve desired size and thickness. Otherwise, use a manual tortilla press
for your tortillas and bake on a hot griddle. If you're really expert, you
can bake them directly on the gas flame of your stove (I use a griddle!).
Keep baked tortillas warm and moist by wrapping
in a heavy cotton towel, slightly moistened. Stack them on top of each
other as they bake, always keeping wrapped in the towel. To keep warm for
an extended time, wrap them in a towel and then again in aluminum foil.
Place in low oven (about 175°-200°)
for up to an hour.
(Recipe is from the Vitantonio Tortilla Chef
recipe & Instruction book.)