It is pretty adaptable. Different herbs, layers of cheeses, other vegetables all can be added to good effect.
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Linda posted the January thread here: What's For Dinner #114 - the 1st Quarter Century Edition - January 2025
Yup, I had posted the new link upthread before midnight last night as I knew I wouldn’t last and wanted to get it up for any early takers.
U B local to me. Where did you get this? It looks heavenly! (Not that I personally need it, but perhaps as a dessert gift).
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Whoops, I definitely missed it!
Yeah, I hit a wall about 11 or so and went upstairs. That was the last thing I did in 2024. Well, except to brush my toofies. 
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The book or the recipe ? The recipe was actually quite nice, especially the za’aatar breadcrumbs elevate the dish. The book is good and has interesting recipes but they are not too unusual/special to buy the book at full price (I found it at a sale for $5)
That’s a good deal! I meant the recipe. I borrowed the book from the library. Any other favorites?
Cafe 12 in Chelmsford Center (MA) does special desserts for some holidays by pre-order. The short story is that the owner studied pastry, but her business focus these days is owning and operating a small neighborhood breakfast and lunch cafe. (I can attest to the deliciousness of her creative breakfast sandwiches.)
She posts her holiday menus on the Cafe 12 Facebook page for advance ordering. We are partial to the cake usually offered at Xmas, the cake at Valentine’s Day, and the cupcakes for St. Patrick’s Day. Sometimes we order a cookie box of decorated sugar cookies for our neighbor as a small gift. So pretty that I wish I enjoyed frosted cookies myself.
I noticed that gluten-free treats have been offered on the holiday menus too.
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Did you all see the cartoon cum psa about spelling circulating recently? Someone had left out cookies and milk for Satan. 
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I so feel you. One Chanukah night we got together with extended fam. My kids are 19 and 22. Sister’s kids are 15, 12, and 8. BIL’s nephews are 4 and 1. All present. So much noise and chaos!!! Need quiet place to hide!!! Adult children are a soothing balm on one’s soul after all that.
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A post was merged into an existing topic: What’s For Dinner #114 - the 1st Quarter Century Edition - January 2025
Didn’t see that, but there was just a Christmas movie with Jack Black playing Satan
Is this still your favorite recipe? Going to try it tonight.
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Yes… I use it every time I need tortillas. I do make more than 3 at a time, so you will need to 2X, 3X, 4X the amounts based on your needs.
Similar to pancakes, the first one is the test one and you’ll adjust the heat in your skillet accordingly.
Let me know how they turn out…
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Thank you. They turned out okay for a first time. I like them to be a bit softer. I think the water needed to be hotter, and next time, I will try solid fat. Do you add more water than the recipe calls for?
These are some AI tips:
To make the softest homemade flour tortillas, focus on the right ingredients, ample resting time for the dough, quick cooking on a hot surface, and immediately covering the cooked tortillas to steam. [1, 2, 3]
Key Ingredients & Ratios
- Fat is crucial: Use a solid, saturated fat like lard or vegetable shortening (Crisco) for the most pliable results. The fat coats the flour, inhibiting gluten formation and leading to a more tender tortilla.
- Hot Water: The water must be hot enough (over 140°F/60°C or just boiled) to gelatinize the starches in the flour, which is key to trapping moisture and ensuring a soft, moist tortilla.
- Water Ratio: A higher water content relative to flour (around 70% hydration) leads to softer tortillas.
- Baking Powder: Use fresh baking powder to help the tortillas puff slightly, which contributes to a lighter, airier texture. [1, 2, 4, 5, 6, 7, 8, 9]
Dough Preparation & Technique
- Proper Kneading: Knead the dough until it’s smooth, soft, and elastic (about 5 minutes by hand or in a stand mixer). Over-kneading can make them tough.
- Ample Resting Time: This is a vital step. The dough needs to rest, covered, for at least 20-30 minutes after kneading and again after being portioned into balls. This relaxes the gluten, making the dough easy to roll out thinly without it springing back.
- Avoid Excess Flour: Use a light dusting of flour when rolling out the dough. Too much extra flour can make the final product dry and stiff. The dough should be rolled out very thinly, almost translucent. [1, 2, 3, 8, 10]
Cooking and Storage
- Hot Griddle/Skillet: Preheat your pan (a cast iron skillet, griddle, or comal works well) over medium-high heat until it’s very hot. The tortilla should cook quickly.
- Quick Cook Time: Cook for only about 20-30 seconds on the first side, flip, and cook for another 15-30 seconds on the second side. The tortilla should puff up and have a few golden-brown spots. Overcooking will dry them out and make them brittle.
- Immediately Cover and Steam: As each tortilla finishes cooking, place it in a tortilla warmer or a plate covered with a clean, dry kitchen towel and cover it with a lid or plastic wrap. The trapped steam keeps them soft and pliable.
- Airtight Storage: Once completely cooled, store the tortillas in an airtight bag or container to prevent them from drying out. [1, 2, 3, 11, 12]
AI responses may include mistakes.
[1] https://natashaskitchen.com/flour-tortillas-recipe/
[2] https://curlygirlkitchen.com/homemade-soft-flour-tortillas/
[3] https://natashaskitchen.com/flour-tortillas-recipe/
[4] https://cooking.stackexchange.com/questions/25910/making-flour-tortillas-softer-and-more-elastic
[5] https://cooking.stackexchange.com/questions/25910/making-flour-tortillas-softer-and-more-elastic
[6] https://cooking.stackexchange.com/questions/25910/making-flour-tortillas-softer-and-more-elastic
[7] https://www.reddit.com/r/Cooking/comments/uzmni6/flour_tortilla_wraps_how_to_make_pliable_and/
[8] https://www.muydelish.com/flour-tortillas/
[9] https://www.youtube.com/watch?v=yKauk_UXLSo
[10] https://www.youtube.com/watch?v=beQhI4vcxR0
[11] https://www.facebook.com/groups/blackstonerecipesandvideos/posts/2641661946038387/
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No… I pretty much follow the recipe (Frugally Delicious on youtube)
I don’t know that I would use a solid fat – I’ve always used oil, sometimes vegetable oil and sometimes olive oil.
Some of mine come out ugly, but taste fine.
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Oh I forgot, I used a little bit of bread flour in mine because I saw she uses King Arthur AP, which has a higher gluten content than other supermarket brands. Next time I wouldn’t do that.
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I use All Purpose flour (Walmart)…
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FWIW My husband thought my critiques were meritless 
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