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- Mix and knead for 5 minutes.
- Let rest a few minutes.
- Pinch off about a half-dollar size piece and, on a floured surface, roll flat with a rolling pin until 1/8" thick.
- Hint: Each time you roll the pin over the tortilla, gently pick it up and turn it; this gives it the roundness.
- Also, make sure you are working on a floured surface and keep your rolling pin floured.
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Granted, I am an amature making tortillas, but all I got out of this was a sticky mess. As soon as I read the recipe I thought there was too much water in it and I was right. I never even added all the water and it was a disater. I didn't even bother to try rolling these out. I quickly found a corn tortilla recipe and made them instead. They came out perfect.Reply
I've made this recipe twice now. The first time I made it, I didn't need to use the entire cup of water as my kitchen was quite humid. I was boiling beans while making them. The second time, all my other cooking was done and they were made spur of the moment to use as wraps. I added sesame oil and sesame seeds but needed the entire cup of water. I'm thinking the stickiness problem some people have mentioned is due more to humidity in the air or flour than an inherent problem with the recipe. I had no problems whatsoever and thought they were lovely! Basic and easily varied to suit your needs.Reply
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