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Flour Tortillas

3/4 cup Mochiko sweet rice flour
3/4 cup brown rice flour or barley flour
2 tablespoons potato flour, see note
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon oil
2/3 to 3/4 cup water

Mix together dry ingredients.

Whisk together oil and water; pour into the dry ingredients. Mixing with a fork, and then your hands, work batter into a pliable dough. Add additional flour or water if needed.

Break off pieces of dough and roll into small balls (golf ball size). Place one ball between two sheets of plastic wrap; flatten into a circle with the palm of your hand. Then, with a rolling pin, roll out into a thin tortilla.

Heat a cast-iron skillet or nonstick griddle over high.

Lightly oil the skillet. Gently remove the top wrap from tortilla and flip the tortilla onto the palm of your hand. Remove the bottom wrap and drop the tortilla into the hot skillet (reuse the plastic wrap for remaining tortillas).

While first tortilla is cooking, flatten another one and get it ready to fry. Flip tortilla in skillet after 20 to 30 seconds and cook on the other side, until lightly browned on both sides. Adjust the heat to brown quickly and not dry out the tortillas.

Remove cooked tortilla; place it on a paper towel. Continue with the remaining tortillas, stacking the cooked tortillas on top of each other. They will stay warm and pliable.

Use immediately, or refrigerate and use within a couple of days, or freeze. Warm slightly to make them soft and pliable again. Makes 10 to 12 tortillas.

Note: Do not use potato starch; it's different from potato flour. Also, before using the rolling pin, Estes uses a tortilla press instead of her hands to help create a more uniformly round tortilla -- but hands work just fine, too.

Thursday, March 23, 2000

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