Chapatti 4 cups whole wheat flour 2 cups unbleached flour 1/2 pound soft butter 1 teaspoon honey (optional) 1 pint milk ground sunflower and pumpkin seeds, as desired Cut butter into flour. Add milk and work into dough. Roll as thin as you like. Cut into squares. Prick each square with a fork. Bake at 350 degrees for 20 minutes. Tortillas 4 cups flour 1 ½ tsp salt 1/3 cup softened butter 1 1 ¼ cups – Mix together first two ingredients. Cut in butter until crumbly. Pour in water. Stir with a fork until it makes a cohesive ball. Knead 20 times. Form into 12 balls. Roll each ball in a little flour and roll out into 7” circles as thick as you can. Cook in a hot pan about 30 seconds on each side. Corn Tortillas 2 cups Masa Harina tortilla flour 1-1/4 cups warm water In a medium mixing bowl, combine tortilla flour and water. Stir mixture together with your hands until dough is firm, but moist. (If necessary, add more water, 1 tablespoon at a time.)
Chapatti 4 cups whole wheat flour 2 cups unbleached flour 1/2 pound soft butter 1 teaspoon honey (optional) 1 pint milk ground sunflower and pumpkin seeds, as desired Cut butter into flour. Add milk and work into dough. Roll as thin as you like. Cut into squares. Prick each square with a fork. Bake at 350 degrees for 20 minutes. Tortillas 4 cups flour 1 ½ tsp salt 1/3 cup softened butter 1 – 1 ¼ cups Mix together first two ingredients. Cut in butter until crumbly. Pour in water. Stir with a fork until it makes a cohesive ball. Knead 20 times. Form into 12 balls. Roll each ball in a little flour and roll out into 7” circles as thick as you can. Cook in a hot pan about 30 seconds on each side. Corn Tortillas 2 cups Masa Harina tortilla flour 1-1/4 cups warm water In a medium mixing bowl, combine tortilla flour and water. Stir mixture together with your hands until dough is firm, but moist. (If necessary, add more water, 1 tablespoon at a time.)