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Manteca vs. oil in flour tortillas
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In article > ,
says...
> > wrote in message >.. .
> > In article >,
> >
says...
> > > IB (who really ought to think of another handle)
> > >
> > Yeah, I was going to ask about that, but ...
> >
> > Bob
>
> On the subject of tortillas, I made my previous recipe last night (2
> cups flour, 3/4 cup milk, 1-2 tbsp oil, a bit of salt and yeast), and
> IMO this is much lighter and tastier than the ones I was trying to
> make with loads of lard. The larded ones were very heavy on the
> stomach, in addition to being just plain greasy-- of course, I could
> have been doing something wrong, too. But pretty soon the press will
> be treated with Teflon, so I should be able to make the lighter
> tortillas without them sticking.
>
> IB-- er, make that JMA
>
JMA, to my taste, yeast wins over any other leavening in the taste
category. If you can do it, by all means go for it. For the breads I
make at home, flat or otherwise, it's yeast or nothing, Clabber Girl be
damned.
Bob
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