Recipe for a pourable tortilla (the thin unleavened flat bread kind)?!


Question: Recipe for a pourable tortilla (the thin unleavened flat bread kind)!?
Hi anyone know a good recipe for making fast pourable tortillas (the thin unleavened flat bread kind)
i know how to make them in the usual way where youy have to roll out the dough, but ideally would like to be able to pour a mixture straight into a pan and cook it like that without having to roll it out etc!. so can do it fast - any ideas!?

-thanks

-Matt :)Www@FoodAQ@Com


Answers:
Pourable tortillas!?

Wouldn't that be a Crepe!?
Crepe's are pourable, flat and unleavened!.

Here's a crepe recipe from Alton Brown!.!.!.

Crepes Recipe courtesy Alton Brown
Show: Good Eats
Episode: Crepe Expectations

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan

In a blender, combine all of the ingredients and pulse for 10 seconds!. Place the crepe batter in the refrigerator for 1 hour!. This allows the bubbles to subside so the crepes will be less likely to tear during cooking!. The batter will keep for up to 48 hours!.

Heat a small non-stick pan!. Add butter to coat!. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly!. Cook for 30 seconds and flip!. Cook for another 10 seconds and remove to the cutting board!. Lay them out flat so they can cool!. Continue until all batter is gone!. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months!. When using frozen crepes, thaw on a rack before gently peeling apart!.

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture!.

*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture!.

Edit!.!.!. Corn or Flour tortilla!?
Yes, the taste and texture would be different!. Crepes are thin and light!.

For easy handmade tortillas, I would recommend a cast iron tortilla press!. You make the dough, roll out dough balls about the size of a golf ball and squish in the tortilla press!. It's a lot faster than rolling out by hand!.

An alternative to a tortilla press is to use two large pans or books where one can be laid flat on a counter!.!.!.!. cover both with plastic wrap and use that to squish the tortilla dough balls!.Www@FoodAQ@Com

www!.tortillas!.com
or google it !Www@FoodAQ@Com





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