Curry Tortillas

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Posted By: Margaret
Posted In:  Burritos, etc
Page Views:  876 views
Preparation Time:  25 minutes
Cooking Time:  30 minutes
Course: breads
Cusine: Mexican


4 cups flour (3 cups white flour and 1 cup whole wheat flour)

2 tabl. curry powder

1 tabl. garlic powder

1-1/3 cups water, divided

1 tsp. sea salt

5 tabl. olive oil

extra flour for consistency and for rolling out tortillas





Mix flours, curry powder and garlic powder together in a large bowl. add olive oil to flour mixture and work in with a fork until crumbly. Heat water to 110-115 degrees and add sea salt; stir to dissolve. Add water to flour mixture and mix well until dough comes away from the sides of the bowl. Now work in more flour (if needed) until not sticky, then let dough sit at least 15 minutes before working.

Divide into small balls about the size of golf balls and roll each out on flour dusted surface into desired thickness and diameter. DRY FRY tortillas (do not use oil) in skillet on med-high heat approximately 1 minute (or until only slightly browned), flip tortilla over and cook 1 minute more. Place cooked tortillas on large plate inside a plastic bag to keep moisture in tortillas; adding more as they are cooked. When all tortillas are cooked, close plastic bag to seal and let cool outside of the refrigerator. Then refrigerate. Keeps well for 7-10 days in refrigerator if kept sealed.

Makes approximately 20-22   9-inch tortillas

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