Flour Tortillas

2 cups unbleached all-purpose flour, plus extra for kneading and dusting
1/2 teaspoon salt
3/4 cup water, room temperature
3 tablespoons lard, butter, or vegetable shortening, softened, or extra virgin olive oil

In a food processor, combine 2 cups of flour and the salt.  Add the lard/butter/shortening if using and drizzle in the water.  If using the olive oil instead, combine the oil and water and drizzle it in.  Process until the dough comes together and forms a ball.

Turn the dough onto a floured surface and knead several times until the dough is smooth.  Form into a ball, cover with a towel, and let the dough rest for 15 minutes.

Heat a cast iron skillet or griddle over medium heat.

Divide the dough into 8 portions and roll into balls.

On a lightly floured surface, flatten the balls and use a rolling pin to roll each ball into an 8- to 9-inch circle.  Sprinkle with flour as needed to prevent sticking.  

In the heated skillet, cook tortillas over medium heat for about 30 to 45 seconds on each side or until you see some light brown spots and the tortilla is puffy.  

Transfer cooked tortillas to a plate and cover with a clean towel to keep warm.

Makes 8 tortillas.

From GrowaGoodLife.com

Basil Pesto

1 small garlic clove
1/4 cup extra-virgin olive oil, more for a smoother pesto
1/2 cup pine nuts
2 cups basil leaves
2 tablespoons lemon juice
1/4 teaspoon sea salt
freshly ground black pepper
1/4 cup grated parmesan cheese, optional
 
Peel and slice garlic and place it in the olive oil.
 
Toast the pine nuts in a small dry skillet until lightly browned.
 
Boil a medium saucepan of water.  Submerge basil leaves in boiling water for 30 seconds, then transfer leaves to a bowl of iced water.  Drain, then squeeze out extra water.
 
In a food processor, combine the pine nuts, lemon juice, salt, and pepper, and pulse until well chopped.  Add the basil and pulse until combined.
 
Remove the garlic from the olive oil and discard garlic or save for another purpose.  With the food processor running, drizzle in the olive oil and pulse until combined. Add the parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.
 
Makes 1 cup.
 
From Love and Lemons blog, with changes

All-Purpose Muffins

 8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
1 large egg
1 cup milk
1⁄2 cup sugar
1 tablespoon baking powder
1⁄4 teaspoon salt
2 cups flour
 
Heat the oven to 375 F.  Line the wells (12) of a standard-size muffin pan with baking paper liners.
 
Pour the melted butter into a mixing bowl.  Whisk in the egg until thoroughly blended and then whisk in the milk.  (At this point, you would also mix in additions such as lemon zest and/or vanilla or almond extract.)  Whisk in the sugar.
 
Add the baking powder, salt, and one-third of the flour, whisking until completely incorporated.  Whisk in another third of the flour.  Use a rubber spatula to fold in the last of the flour to form a thick, mostly smooth batter.  Gently fold in any add-ins to the batter, if using, such as blueberries and chocolate chips.
 
Distribute the batter evenly among the wells; a 1/4-cup measure works well for this.  Bake (middle rack) for about 20 minutes, until the muffins have risen well and are golden; the tip of a sharp knife inserted into the center of one should come out clean.  Transfer to a wire rack to cool (in the pan) briefly if serving right away, or cool completely if storing.
 
Variations:

For blueberry muffins, add 1 teaspoon finely grated lemon zest to the liquids. After mixing the batter, fold in 1 1/2 cups rinsed, dried and picked-over (or frozen) blueberries. Use 2 tablespoons of sugar mixed with 1/4 teaspoon ground cinnamon to sprinkle over the tops of the muffins before baking.
 
For lemon poppy seed muffins, add 1 tablespoon finely grated lemon zest to the liquids. Mix in 2 tablespoons poppy seeds after the last addition of flour.
 
For chocolate chip muffins, add 2 teaspoons vanilla extract to the liquids. After mixing the batter, fold in 1 cup of your choice of chocolate chips. Sprinkle the tops of the muffins with sugar (2 tablespoons total) before baking.
 
To make old-fashioned jam muffins, add 2 teaspoons vanilla extract and 2 teaspoons finely grated lemon zest to the liquids. Fill the paper liners in the pan halfway with batter and dollop about a teaspoon of your favorite jam or preserves in the center. Add the rest of the batter, being careful to cover the jam completely.

 
Makes 12 muffins.
 
From Washington Post, adapted from a recipe at NickMalgieri.com, based on an original recipe from Cara Tannenbaum

Ramen Noodles

2 cups bread flour, or 2 cups all-purpose flour plus 2 teaspoons vital wheat gluten
1/2 cup warm water
2 teaspoons kansui (or subsitute baking soda water*)

Cornstarch, for dusting

Place the flour in the bowl of a stand mixer fitted with a paddle attachment.  Stir together the water and kansui in a small bowl, then pour into the flour and stir until combined.  The mixture will be crumbly.  Gather the crumbles into a bowl and knead for a few moments. Return dough to the mixing bowl, switch to the dough hook, and knead for about 5 minutes, until the flour has absorbed all of the liquid and you have a cohesive, slightly shaggy-looking ball.  You can add additional water by the teaspoon if the dough is too crumbly, but this should be a dense and fairly dry dough.

Shape the dough into a ball, wrap with plastic, and let rest for 30 minutes.  

Divide the dough into quarters.  Work with one quarter at a time and keep the remaining dough covered with plastic to prevent drying.  Flatten the dough into a rectangle, dust with cornstarch, and roll through a pasta machine on its widest setting.  Fold the sheet in half, flatten it out, and repeat.  Do this once more.  Reduce the thickness setting by one notch and pass the dough through the machine.  Repeat this process once, then reduce the setting again, pass the dough through, and repeat, dusting the sheets lightly with cornstarch if they start to get stuck.  You'll want sheets slightly less than 1/16 inch thick, which is typically the number 3 setting on a pasta machine, and about 12 inches long.  Dust sheets lightly with cornstarch, fold them up without creasing them, and keep covered with plastic to prevent drying out as you repeat with the remaining 3 quarters of dough.

Pass a pasta sheet through the pasta machine's spaghetti or linguini setting.  Toss the noodles with cornstarch, then curl the strands loosely around your hand to make a nest.  Cover with plastic and proceed with the remaining sheets.

If not using immediately, store the noodles in resealable bags in the refrigerator or freezer.  They will keep for 1-2 days in the refrigerator, and about 2 months in the freezer.

To cook the noodles, bring a pot of water to a rapid boil.  Cook for 60 to 90 seconds, or until just tender.  If possible, remove from water using a strainer basket or pasta insert, reserving cooking water.  Rinse under cold running water to remove excess starch.  Dip back into reserved cooking water to re-warm, then divide among bowls and serve.

*Kansui substitute: Mix 1 teaspoon baking soda with 4 teaspoons water.

Makes 4 servings.

From Bowl by Lukas Volger, with minor changes

Homemade Labneh

2 cups plain whole-milk yogurt  

Arrange a double layer of cheesecloth in a strainer (or, alternatively, line a strainer with coffee filters).  Spoon yogurt into strainer, and place strainer over a bowl so that it rests a few inches above the bottom of the bowl.  Lightly cover strainer with plastic wrap.  Refrigerate 12-24 hours.  After 12 hours, the yogurt mixture will have thickened into standard labneh; after 24 hours, it will have thickened further, into extra-stiff labneh.

Remove strainer from bowl; discard whey. Spoon labneh into a bowl and store in refrigerator for up to 1 week.

Makes 1 1/4 cups.

From Cooking Light

How to Cook Perfect Basmati Rice

Tips for perfect basmati rice:

Rinse the rice for a few minutes.  The water does not need to run perfectly clear but rinsing helps get rid of starch that can make your rice sticky.

Add salt to the rice in the pot, before pouring in the water.  This helps the salt absorb into the rice grains.  Do not add salt after the rice is cooked, as your rice can taste overly salty.

Pour boiling water over top of the rice in the pot, which helps you keep track of the exact quantity of water, and there is no loss of water due to evaporation in the pot.

Use a tight fitting lid, or ideally, use aluminum foil, crimped tightly over the top of the pot to make a good seal, so that steam doesn't escape. The tightly covered pot lets the rice steam perfectly, and the method consistently yields long, separate, perfectly steamed fluffy grains of rice.

For about 5 cups cooked rice:

2 cups basmati rice (500 ml)

3 cups boiling water (750 ml)

Salt to taste (about 1/8 teaspoon per cup of rice)

Rinse the rice: Using a strainer, rinse the rice under cold, running water.

Soak the rice (optional): Place the rice in a large bowlful of cold water, and let it soak for 30 minutes to an hour.  You can skip this step, but it helps make softer rice.

Transfer rice to a heavy-based sauce pot with lid (ideally a 2 quart pot for 2 cups uncooked rice).  If you've been soaking the rice, drain it well. Transfer it to the sauce pot with a pinch of salt.

Pour boiling water over the rice: Boil water in a kettle or pot, measure out 3 cups of boiling water and pour over the rice.

Bring to a simmer, then cover with foil and the lid: Set the pot over medium-high heat. When the water starts boiling and steaming again, cover the pot tightly with aluminum foil, crimping the edges around the rim of the pot (so that no steam escapes), and then place the lid on top.

Reduce heat and cook the rice: Turn down the heat to just above it's lowest setting and let the rice cook for 15 minutes undisturbed.

Remove from heat and steam for 5 minutes: After 15 minutes, remove the pot from heat. With the lid still on (no peeking!), let the rice steam another 5 minutes.

Fluff the rice and serve: Uncover the rice, fluff it up with a fork and serve.

From TheKitchn.com

Granola

1 3/4 cups old-fashioned rolled oats
1/2 cup mixed nuts and seeds (such as pistachios, almonds, cashews, pumpkin seeds, sunflower seeds, etc.)
1/2 teaspoon ground cinnamon
Pinch of salt
1 1/2 tablespoons vegetable oil
1/4 cup maple syrup
3/4 teaspoon vanilla extract
1/4 cup coconut flakes or dry unsweetened coconut

Heat the oven to 275° F.  Mix together the oats, nuts and seeds, cinnamon, and salt.  Add the vegetable oil, maple syrup, and vanilla extract. and mix well.  Spread on a cookie sheet and bake for 35 minutes, stirring every 8 minutes or so.  Add the coconut and bake for 5 more minutes.  Remove from oven, allow to cool, and store in an airtight container.

Serves 4.

From Indian Vegetarian Feast by Anjum Anand, with minor changes

Chicken Stock

Yield: About 2 to 3 quarts of stock

Method 1: Leftover Chicken Bones

Leftover bones and skin from a cooked or raw chicken carcass

Celery (especially celery tops)

Onions

Carrot

Parsley

Salt

Pepper

Put the leftover bones and skin from a chicken carcass into a large stock pot.  Add vegetables like celery, onion, carrots, parsley.  Cover with water.  Add salt and pepper, about a teaspoon of salt, 1/4 tsp of pepper. 

Bring to a boil and immediately reduce heat to bring the stock to barely a simmer.  Simmer partially covered at least 4 hours, occasionally skimming off any foam that comes to the surface.

Remove the bones and vegetables with a slotted spoon, and strain the stock through a fine mesh sieve.  If making stock for future use in soup, you may want to reduce the stock by simmering an hour or two longer to make it more concentrated and easier to store.

Method 2: Chicken Stock with Raw Chicken Backs, Wings, and/or Legs

1 tablespoon olive oil

4 to 5 pounds of chicken backs, wings, and/or legs, skin-on, trimmed of excess fat, hacked with a cleaver into 2-inch pieces

1 large yellow onion, quartered (no need to peel)

1 large carrot, cut into 2-inch segments

Celery tops and 1 large celery rib, cut into 2-inch segments

1 bunch of parsley

Leek or green onion greens (optional)

1 bay leaf

6 quarts of cold water

1 tablespoon salt

Coat the bottom of a large stock pot (12 quart), with olive oil.  Place half of the chicken pieces, skin side down, in the bottom of the pot.  Heat on medium high, and let cook until the chicken is browned.  Add the rest of the chicken pieces and cook, stirring occasionally, until the chicken is no longer pink.

Add the onion, carrot, celery, parsley, leek greens (if using), and bay leaf to the pot.  Cover with 6 quarts of cold water.  Bring to a boil on high heat and reduce to a low simmer.  If scum rises to the surface of the pot (this usually happens in the first half hour of cooking), skim off with a large metal spoon. Let cook at a low simmer, uncovered, for 4 to 6 hours.

Use a large metal spoon with holes in it to ladle out the cooked chicken and vegetables and discard. (These aren't really good to eat because, after 4 hours of cooking, all of the nutritional value has been cooked out of them.)

Use a large sieve lined with dampened cheesecloth or a dampened paper towel (or, if using a very fine mesh sieve, no need to line), and place over a large bowl or another large pot. Pour the stock through the sieve into the bowl or pot to strain out any remaining solids.  Either pour into jars at this point or, if saving for later use, boil the stock on high heat for 1 hour, to reduce it by about half.

If you are freezing, you may want to ladle off some of the excess fat on the surface (the fat helps preserve the stock in the fridge, but doesn't help it in the freezer).   If freezing, leave at least 1-inch head space, allowing enough room for the liquid stock to expand as it freezes solid.

Let the stock cool in the sealed jars completely before freezing.  Stock should last a week or so in the fridge, and several months in the freezer.

Method 3: Quick Chicken Stock

Olive oil

1 large yellow onion, chopped

4 pounds of chicken backs, wings, and/or legs, hacked with a cleaver into 2-inch pieces

2 quarts of boiling water

2 teaspoons of salt

2 bay leaves

Heat 1 tablespoon of olive oil in a large stock pot.  Add chopped onion.  Sauté until softened and slightly colored, 2 to 3 minutes.  Transfer to a large bowl.

Add half of the chicken pieces to the pot.  Sauté until no longer pink, about 4 to 5 minutes.  Transfer cooked chicken to bowl with onions.  Sauté the rest of the chicken the same way.  Return onion and chicken pieces to the pot. Reduce heat to low, cover, and cook until chicken releases its juices, about 20 minutes.

While the chicken pieces are cooking, fill a large tea kettle with 2 quarts of water, and bring to a boil.

After the chicken pieces have been cooking for 20 minutes, raise the heat level to high, add the 2 quarts of boiling water, salt, and bay leaves.  Return to a low simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon, then cover and barely simmer for about 20 minutes.

Strain stock through cheesecloth or paper towel-lined large sieve, and discard solids (it helps to remove the big pieces of bone with a slotted spoon first).  Pour into jars and let cool, before putting into the refrigerator.  Stock will last a week or so in the refrigerator or frozen for several months.

From SimplyRecipes.com

Chai Masala

20 3-inch cinnamon sticks, shredded
40 cardamom pods, lightly crushed
2 vanilla beans, sliced lengthwise and cut into half-inch pieces
160 peppercorns
20 cloves
15 allspice berries
1/4 cup dried chopped orange peel

Mix all ingredients together together.  Simmer for 15 to 30 minutes in water before adding tea.

Should be enough for about 24 1-cup servings of tea.

Sourdough Pizza Crust

1 cup sourdough starter, unfed (straight from the fridge)

1/2 cup hot tap water

2 1/2 cups unbleached all-purpose flour

1 teaspoon salt

1/2 teaspoon instant yeast

Stir any liquid into the sourdough starter, and spoon 1 cup starter into a mixing bowl.

Add the hot water, flour, salt, and yeast.  Mix to combine, then knead until smooth and slightly sticky, about 7 minutes at medium speed using a stand mixer with dough hook.  Place the kneaded dough in a lightly greased container, and allow it to rise until it is just about doubled in bulk.  This might take 2 to 4 hours or more, partly depending on how vigorous your starter is.  For a faster rise, place the dough somewhere warm (or increase the yeast).  To slow it down, put it somewhere cool.

For two thinner-crust pizzas, divide the dough in half, shaping each half into a flattened disk. Drizzle two 12" round pizza pans with olive oil, tilting the pans to coat the bottom. Place half the dough in each pan. Cover, and let rest for 15 minutes. Gently press the dough towards the edges of the pans; when it starts to shrink back, cover it and let it rest again, for about 15 minutes. Finish pressing the dough to the edges of the pans.

For a thicker-crust pizza, drizzle olive oil into a jelly roll pan (10" x 15") or half-sheet pan (18" x 13"), or similar sized pan, or a 14" round pizza pan, tilting the pan to coat with the oil. Shape the dough into a flattened disk or oval. Place it in the pan, cover it, and let it rest for 15 minutes. Push the dough towards the edges of the pan; when it starts to fight back, cover it, and let it rest for 15 minutes. Finish pushing it to the edges of the pan.

Cover the pan, and let the dough rise until it is as thick as you like. For thin-crust pizza made from fairly fresh starter, this may only be an hour or so. For thick-crust, using an old, little-used starter, this may take most of the day. There are no hard-and-fast rules here; it all depends on the vigor of your starter, and how you like your crust.

Towards the end of the rising time, heat oven to 450°F.

For a thicker crust, pre-bake the crust for about 8 minutes before topping. Top, then bake until toppings are hot and cheese is melted and bubbly, about 10 minutes. For thin crusts, bake for 4 to 5 minutes, then top and bake for an additional 8 to 10 minutes, or until toppings are as done as you like.

Remove from the oven, and loosen the edges of the pizza with a table knife or heatproof spatula. Carefully lift it onto a cooling rack; you can serve it right from the pan, if desired, but a cooling rack helps keep its bottom crisp. Serve hot.

Makes one 14" round or rectangular thick-crust pizza, or two 12" round thin-crust pizzas.

From King Arthur Flour

Note:  The less-used your starter, the more liquid on top, the more sour it's likely to be; using a starter that hasn't been fed for weeks will yield a pizza crust that rises slowly and tastes quite tangy. This type of crust is handy when you want to make dough in the morning and have pizza ready for dinner. On the other hand, a starter that's fed regularly will yield a less-sour crust, one that will rise much more quickly. 

Applesauce

4 pounds apples, peeled and cored
4 strips of lemon peel
1/4 teaspoon ground cinnamon or 1 cinnamon stick
1 cup water

Peel, core, and chop the apples into large chunks, about 8 pieces per apple.  Put all of the ingredients in a large pot and bring to a boil.  Once boiling, reduce it to a simmer and cover the pot.  Cook for approximately 30 minutes or until apples are quite soft. Remove the lemon peels and whole cinnamon stick, if used, and let sauce cool.

Puree in a food processor, blender, or food mill.

From Smitten Kitchen 

Fish Stock

2 pounds bones and trimmings of white fish such as halibut, snapper, flounder, or bass, chopped

1 large onion, sliced

1 medium fennel bulb, stalks trimmed flush with bulb and bulb coarsely chopped

24 fresh parsley sprigs (with long stems)

1/4 cup fresh lemon juice

1 teaspoon salt

7 cups cold water

1 cup dry white wine

Cook fish bones and trimmings, onion, fennel, parsley sprigs, lemon juice, and salt in a well-buttered 4- to 6-quart heavy pot, covered, over moderate heat, for 5 minutes.

Add water and wine and bring to a boil, skimming froth. Simmer, uncovered, 20 minutes, then pour through a very fine sieve into a large bowl, discarding solids.

(Note: Stock keeps 2 days. Cool, uncovered, then chill, covered.)

Makes 1 1/2 quarts.

From Gourmet via Epicurious

Caramelized Condensed Milk

Put one or more unopened cans of condensed milk in a deep saucepan and add cold water to cover by at least 2 inches.  Cans can be placed on their sides if they fit better that way.  Bring to a boil and let simmer for 3 to 4 hours.  Make sure to replenish the water so that it remains at least 2 inches above the can(s).  Set a timer as a reminder - to prevent explosions!  Allow can(s) to cool in the water.

Alternatively, heat oven to 275° F.  Put the unopened can(s) in a deep saucepan or casserole dish that will go in the oven.  Cover with water and bring to a boil.  Cover with a lid and transfer to the oven.  Cook for 3 1/2 hours.


From Vegetarian Supercook by Rose Elliot

Roasted Garlic

2 garlic bulbs, unpeeled, tops sliced off

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

Heat the oven to 400°F.

Place the garlic in a small baking dish and sprinkle with the oil, salt, and pepper.

Bake, uncovered, until the garlic is lightly browned and soft, about 25 minutes.

Use immediately, or cover and refrigerate for up to 3 days.

From The Figs Table by Todd English and Sally Sampson

Homemade Yogurt

4 cups of fresh, organic 1% or 2% milk
1/3 cup of powdered milk (optional)
1/4 to 1/2 cup organic yogurt with live cultures 

Slowly heat the milk on the stove over low-medium heat. (You can choose to add powdered milk at this point; powdered milk creates thicker yogurt that takes less time to ferment.  It's optional if you are using whole milk or two percent.  Some skim and one percent milk include added milk proteins which make the product taste less watery and will behave the same way as if you added powdered milk.)  Heat the milk to 170° F, but not have it boil; then, remove from heat and wait for the milk to cool to 108-112° F.

When the milk is cooled to the proper temperature, mix a small amount it in with the yogurt, then mix all the milk and yogurt together.  Place in the warmed yogurt maker for 4-8 hours. Refrigerate before serving.  

Makes one quart.

From 101 Cookbooks blog

Simple Syrup

Combine equal parts water and sugar in a saucepan over medium heat.  Stir just until the sugar dissolves; when the sugar granules are no longer visible, stop stirring.  The syrup will continue to clear as it approaches a boil.  As soon as it comes to a boil, remove the pan from the heat and let cool to room temperature.  Store the syrup in the refrigerator, where it will keep for up to 2 months.


From Homemade Soda by Andrew Schloss

Cajun Spice Rub

1 1/2 tablespoons brown sugar
2 teaspoons paprika
2 teaspoons powdered mustard
2 teaspoons cumin seed
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon fennel seeds
1 teaspoon salt
1 teaspoon black peppercorns
1/4 teaspoon cayenne pepper

In a spice grinder, whiz all the spice rub ingredients to a fine powder.  Transfer to a covered jar and store at cool room temperature for up to 1 month.

Makes about 1/3 cup.


From The Bold Vegetarian Chef by Ken Charney

Ghee

1 pound unsalted butter (t0 make 1 2/3 cups)
    (2 pounds butter makes 3 1/2 cups, 3 pounds butter makes 5 1/4 cups)

Melt unsalted butter in a large, heavy saucepan or Dutch oven over medium to medium-low heat.  As the butter starts to melt and simmer, it will be covered with bubbles initially (they will decrease after 15 minutes or so); the butter will spatter for awhile, but there is no need to stir.  Simmer, uncovered, until the milk solids begin to settle to the bottom and turn lightly brown, 22 to 25 minutes for 1 or 2 pounds butter and 30 to 35 minutes for 3 pounds butter.  You will also notice that the top layer at the edges of the pan begins to brown - this is important to look out for.  Turn off the heat while the ghee is golden or else it will darken - remember that the butter will continue to cook for a few more minutes when off the heat. (If ghee does brown, it may still be used - it will have a more intense flavor and burnt caramel aroma.  Don't undercook or it will taste like melted butter.) Cool, then strain through a fine mesh strainer or cheesecloth.  It will become semisolid when cool and will harden after refrigeration.  Bring to room temperature for use or melt as called for.

Can be stored in a cool dry place or refrigerator for up to 6 months.

From The Dance of Spices by Laxmi Hiremath

Self-Rising Flour

1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unbleached all-purpose flour

Mix ingredients together.


From King Arthur Flour

Corn Tortillas

1 3/4 cup masa harina
1 cup plus 2 tablespoons warm water

Mix masa harina with water in bowl.  Add more warm water as needed, kneading until dough is soft, smooth, and pliable but not sticky.  Shape 3 tablespoons of dough into a ball for each tortilla and cover with plastic wrap to prevent drying.

Place one skillet or griddle over medium-low heat and another over medium-high heat.  Cut two 8-inch rounds from a resealable plastic bag.  Press dough ball between rounds of plastic in a tortilla press; flatten to a 5-inch round about 1/8 inch thick.

Peel off top sheet of plastic.  Transfer tortilla to one hand with part of tortilla dangling off; peel off plastic round.  Hold hand with tortilla over cooler griddle.  Let dangling portion of tortilla catch at the front half of the skillet and slowly sweep hand backward, easing tortilla onto griddle without wrinkling.  Cook tortilla until it looks slightly dry at the edges and starts to release from griddle surface, about 45 seconds.  Lift tortilla with fingers and place, uncooked side down, on the hotter griddle.  Cook until brown spots appear on bottom, about 1 minute.  On same griddle, turn tortilla over again.  Cook until bottom browns and parts of tortilla puff, about 1 minute longer.  Transfer tortilla to cloth-lined basket and cover.  Repeat with remaining dough balls, adding cooked tortillas to basket.  (Tortillas can be made 2 hours ahead.  Wrap in aluminum foil and warm in 300°F oven for 15 minutes.)

Makes 12.


From Epicurious/ Bon Appetit