Text 18727, 84 rader
Skriven 2011-12-06 19:01:23 av Stephen Haffly (1:396/45.27)
  Kommentar till text 18718 av MICHAEL LOO (1:123/140)
Ärende: browsers 314
====================
Hello Michael,

On (06 Dec 11) MICHAEL LOO wrote to STEPHEN HAFFLY...

 ML> So I'm now test-driving Comodo Dragon, an offshoot of
 ML> Chromium. Like it so far, though Firefox 9.0b4 is also
 ML> behaving quite well for me.

Good. I'm glad you found a workable solution.

 ML> The problem I see with a pasta roller (I presume you mean
 ML> a crank machine that uses the two metal rollers) is that
 ML> with the dough as thin as you want, you might get sticking
 ML> and stretching and tearing. If you just roll it flat
 ML> until it's translucent, there's less danger. You could
 ML> probably get longer narrower lavash by preforming the
 ML> dough into long strips and rolling them out from that shape.

Yes, but ours is a KitchenAid attachment that means I don't have to
crank it to get the job done. We do have another alternative I could
try--a tortilla press. We got one and have yet to make any tortillas
since.

 ML> Probably good with lavash, and, yes, I would omit the cheese
 ML> and probably (gasp) the sherry, too:

Yes, it probably would be good.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Whole Grain Flour Tortillas
 Categories: Breads, Ethnic, Grains
      Yield: 24 Servings

      4 c  Whole Wheat Pastry Flour
      1 ts Sea Salt
    1/3 c  Unrefined Oil
      1 c  Warm Water (approx.)

  Mix flour and salt
  Add oil and work, mixing together with your fingertips.
  Stir in enough water to make a firm ball of dough.
  Knead until smooth.  Let sit 20 minutes.
  Pinch off a piece of dough the size of a golf ball.  Roll it out on a
  floured board to a more or less round shape about 4 inches in
  diameter. Cook on an unoiled hot griddle or in a skillet, about 2
  minutes on each side.  You can salt the griddle to keep the tortilla
  from sticking, but it is not really neccessary.

  Source:  Deaf Smith Country Cookbook, ISBN 0-89529-495-8; original
  title: Flour Tortillas
  Entered by Stephen

  Notes:  Other whole grain flours may be used to vary the flavor.
  Larger dough balls make fewer, but larger tortillas.  Adjust the size
  according to your needs.

  KitchenAid mixing:  Use the paddle to mix the flour, salt, and oil.
  Switch to the kneading attachment to add the water and knead.

  Alternate rolling instructions:  Use a gallon freezer bag.  Cut the
  zipper end off.  Slit down the sides, but leave the bottom intact.
  Flatten the dough ball some and place on one half of the bag.  fold
  the other end over and press or roll the dough.  Carefully roll the
  top part back to expose the top.  Turn onto your hand and carefully
  roll the dough and plastic apart being careful not to tear the edges.
  Cook as specified above. After cooking, stack on a plate.  you can
  cover them to help with the moisture control.

  Store in a plastic zipper freezer bag in the refrigerator.  These are
  fairly easy to make and so much better than the chemical-filled
  store-bought tortillas.

MMMMM

Regards,

Stephen
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