Friday, October 28, 2011
4 cups all purpose flour
4 cups bread flour
2 tsp - 2 tbsp salt (adjust to your taste)
1 cup vegetable oil
3 cups water
Some extra flour for rolling
My mom always cooked these in two cast iron pans, assembly line style, so that's what I do. If you adjust the heat just right, the first tortilla will cook on one side in the amount of time it takes you to roll the next one. Flip it over in the second pan, and put the next tortilla in the first pan. Once you get the hang of the rolling, it goes very fast.
Let all the tortillas cool down for a while before you wrap them up, so that the steam won't make them soggy. I keep mine in a gallon size ziplock in the fridge, though they'd probably be fine on the counter. When you want to eat them, you can warm them up on a stovetop or in the microwave...but you have to eat at least one hot off the press with butter and cinnamon sugar. It's the rules.