Thursday, July 11, 2019

Sherry Onions

Many, many years ago there was a restaurant in Victoria, B.C.,  called "The Meatmarket"  They served gourmet hamburgers, with all kinds of wild toppings. 

I would treat myself to a meal there from time to time, and always ordered the same burger.  It had a topping of sherry onions.  They were silky, soft and so flavourful, that you didn't need anything else on top of the meat.  At least I don't remember getting anything on top of the meat other than those heavenly onions.  OMG, they were good. 
Sherry Onions

I got invited to a burger cookout and offered to bring the toppings, and one of the toppings I brought were my version of those heavenly, gorgeous, flavourful, delicious onions.

Get the impression I like onions?

You'd be right, I do.

In fact I've been known to pile onions, caramelized and raw, on top of bun, squirt a little BBQ sauce or my Blossom Dip on top and then eat them,  without any meat. 

I keep breath mints handy though.

I did a trial run the day before the cookout, and ended up taste testing almost half of the onions, but that's OK, cause I made more. 

Actually I did two kinds of cooked onions and some sliced raw onions as well. And even pickled some red onions.  I'll tell you about them in another post though.

Nothing like excess.

I used Vidalia onions for this, as I thought that the sweet onions would be perfect, but I think you can use good old yellow onions.  Using Vidalia's or sweet onions, you do have to be a touch more vigilant in cooking them, because they like to cook down to mush faster than regular onions.

The trick here is to cook them low and slow, get a little color but not cook them to mush.  I also used some Ghee, home Ghee that is.  I keep some in the freezer all the time.

 Here is a shot of how I let it sit and separate.

I like to cut them into wedges before peeling.  
 In the pan, with a drizzle of ghee on top. As they start to cook. 

Sherry Onions
 After they've been cooking a little while.
Sherry Onions

Sherry Onions
Sherry Onions

Yield: 6 or more or less
prep time: 5 Mcook time: 29 Mtotal time: 34 M
These are a perfect topper to a hamburger or any kind of sandwich which calls for cooked onions.


  • 6 medium onions, cut into wedges, 6 or so per onion, separated
  • 2-4 tablespoons of Ghee or 2 tablespoons  butter and 2 tablespoons of Olive Oil
  • 1/4 teaspoon salt (if desired)
  • 2 tablespoons + sherry


How to cook Sherry Onions

  1. Cut the onions into wedges, then separate the layers.  Melt the ghee or butter and olive oil over low heat.  Add the onions, and cook  for at least 25 minutes, stirring occasionally, just until they start to turn color and get a little golden.   Add the sherry and continue to cook for another minute.  Here is where you taste test and add more sherry if desired. 
  2. Serve hot on top of a hamburger or just a plain broiled hamburger patty.
Note:  You can also make some up and freeze them for future use if desired.  Add them to a stew or soup or chili, for an extra burst of oniony goodness. 
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Wednesday, July 3, 2019

Copycat Schlotzky Sourdough Buns

What do you do when you're craving a Schlotzky sandwich and the nearest Schlotzky's is over 100 miles away? (Schlotzky's are a chain which started in Texas, and they seem to have franchises all over the place, but none close to me.  You can read about them here.)

I was just told that the nearest Schlotzky's is actually over 200 miles away.  The closest ones are now closed, due to Hurricane Michael.  Which means this recipe is really timely.

You make your own, and call it a copycat.  Which isn't a bad thing.
Imitation is the sincerest form of flattery, right? 

Schlotzky Style Sourdough Buns

True confessions here, I was actually searching for sourdough recipes for a recent blog event when I ran across how to make Schlotzky's signature buns.  I hurriedly bookmarked the pages and then continued my search for a Sourdough Focaccia. 

I do have to say that while I followed the instructions, almost exactly I did put my own twists to it.
Here are the sites I looked at, first this one.  And I may try their recipe in the future, but it seemed to be a touch more complicated than I wanted for my first try.  But it did have sourdough starter in it.
Then I looked at this one and then this one but they were basically identical.   So I merged the two and made my buns.

Fair warning here, you may be tempted to add more flour, don't.  This isn't so much a dough as a pour-able dough or batter if you like.   Letting it rise just once, gives it the big bubbles that are characteristic of sourdough.  I believe that the addition of the baking soda also helps the bubbles to form. 

I didn't have any plain cornmeal but did have some semolina so I used that to dust the pans.   One other note, I used the bread proofing setting on my oven for the dough to rise and they rose in just about 40 minutes, but I let them go an additional 5 minutes and it was almost too long as the buns started to collapse a little.  I would have let them rise on the counter but when you have air conditioning, it's not bread friendly.
Schlotzky Style Sourdough Buns
After letting them rise, and baking them off.
Schlotzky Style Sourdough Buns
Split them and get ready to play.
Schlotzky Style Sourdough Buns
 Had to do a close up, the crumb looked so good
Schlotzky Style Sourdough Buns
And then I got carried away and forgot to take step by step pictures until this one,  and it's a bit blurry.
Schlotzky Style Sourdough Buns
After topping it
Schlotzky Style Sourdough Buns
 And the obligatory side view. 
Schlotzky Style Sourdough Buns
I cut it into wedges and we ate.   Look at the gorgeous layered sandwich.
A true thing of beauty and it tasted so good. 
Schlotzky Style Sourdough Buns

NOTE:  You really do need to keep an eye on these as they proof.  One minute they're fine and the next they've overproofed.

Schlotzly style Sourdough Batter Buns
Schlotzky Style Sourdough Buns

Yield: 4-6 servings
Author: Sid's Sea Palm Cooking adapted from several recipes
prep time: 1 hourcook time: 20 Mtotal time: 1 H & 20 M
These buns are patterned after the Schlotzky Sourdough Buns, and can make a great 'Original' Schlotzky Sandwich. They're also good toasted under the broiler and topped with sharp cheddar cheese and jam.


  • 1/2 cup lukewarm water (about 110 degrees)
  • 1 package instant rise dry yeast (2 1/4 ounces if measuring out)
  • 2 teaspoons sugar
  • 3/4 cup lukewarm milk (110 degrees)
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 1/2 cups flour
  • 1-2 teaspoons semolina or cornmeal for dusting the pans
  • 1 tablespoon +1 teaspoon melted butter
Sandwich Filling per sandwich
  • 6-8 thin slices  Genoa Salami 
  • 6-8 thin slices Cotto Salami
  • 6-8 thin slices Ham
  • Thinly sliced red onion
  • Thinly sliced tomato
  • Shredded lettuce
  • 4 oz. can chopped black olives ( you may not need all of it)
  • 2 oz Shredded Cheddar cheese
  • 2 oz Shredded Mozzarella cheese
  • 1 oz Grated Parmesan cheese
  • Garlic Sauce or Garlic Caesar Dressing
  • Mustard
Garlic Sauce
  • 4 tablespoons Mayonnaise
  • 1/2 teaspoon garlic powder (add more to taste if desired)
  • 1/2 teaspoon dry ranch dressing


How to cook Schlotzly style Sourdough Batter Buns

  1. Stir the sugar into the warm water, then add the yeast and stir again.   Let sit for a couple of minutes, then whisk in the warm milk.   Mix the salt and baking soda into the flour, then add 1 cup of flour, whisk together, until smooth.    A Danish dough whisk works great here.   Add the remaining flour and whisk again until it is all incorporated.   Spray one 6 inch pan and one 8 inch pan (you can also use 2- 9 inch pans if desired, but they will be very thin),  with non stick cooking spray and sprinkle one teaspoon semolina or cornmeal in each pan, as evenly as possible.   Divide the dough and pour into the pans. Spread it out a little but don't worry the dough will rise and cover the bottom just fine.    Cover with plastic wrap which has been sprayed with some non-stick spray and set aside to rise in a warm, draft free place for up to one hour.  I let mine rise in my oven with the bread proofing setting enabled and the buns rose in 40 minutes.   The dough will rise up to the plastic wrap, which is why you sprayed them with some non-stick spray. 
  2. When well risen, heat the oven to 375 degrees.  Remove the plastic wrap and bake the buns for about 20 minutes, or until nicely browned on top.  Remove from oven, and brush the tops with the melted butter.   
Assembly of Sandwiches
  1. Split each bun horizontally. Spread a thin layer of garlic sauce on the cut side of the bottom half.  Sprinkle a layer of each cheese on top, evenly.  Place under broiler in the oven until the cheese is just melted, about 1 minute.  Layer the meats evenly over each bun and then top with the onion, tomatoes, lettuce and black olives.   Spread a little more garlic sauce and some mustard on the cut side of the top half of the bun.  Place the top half of the bun on the sandwich with the sauce side down.    Cut into wedges to serve.  
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Monday, July 1, 2019

First Monday Favorites - July - 32

 Sourdough Focaccia is my favorite recipe this month. 
Sourdough Focaccia

It's time for First Monday Favorites again.

And it's also CANADA DAY!!! Which I will be celebrating in my own little way. 

First Monday Favorites

I've been doing this small roundup for a couple of years now.  I've gotten some great ideas and recipes from other bloggers as well.

I was looking at the posts I did from last month and while I liked them all, I mean I did make and enjoy them, but my favorite was the Sourdough Focaccia.

Sourdough Focaccia
Even if I did get the top a touch too salty,   the taste and texture were spot on.  Pretty much perfect.   And I've got more starter in the fridge, just waiting.

I didn't eat all the bread, but used some of it and made a kind of 'biscotti' cracker from it

Sourdough Focaccia 'crackers'
and topped it with some Shrimp, and called it Shrimp Bites.  In fact I'll be making more of them, just as soon as I lose the three pounds I put on eating all the goodies from this month.
Shrimp Bites

I don't just cook and bake, I eat my cooking and baking as well. 
How else am I going to tell you how good it is?

And if you're curious check out this Pinterest Board for previous First Monday Favorites.

Here is where you share your favorite recipe from last month, the one recipe you made that you'll make time and time again.

You are invited to the Inlinkz link party!
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Monday, June 24, 2019

Banana Peanut Butter Chip Bundt with Peanut Butter Glaze

I admit to almost doing a repeat of a cake, shock, surprise!!! for the Legion Cake Raffle.  
I like doing something different each time I bake a cake for them, with the exception of the chocolate cake, cause that's always popular.

I had made a Banana Bundt Cake last year, and while it was good, it wasn't quite right.

 So I played with the recipe.

 I changed it up a lot, well, a little.  I thought the other cake was a touch too sweet, and then there was that package of peanut butter chips I found hiding, in the corner, in the pantry.
 I had some bananas in the freezer as well. 

I did make a couple of changes to the original recipe, but that's mainly because one of the bananas went splat onto the kitchen floor.

I swear those over ripe bananas are escape artists, but that one escaped right into the garbage can.

I also thought the original cake, while good, was a touch sweet.   So I cut down the sugar a bit, subbed out some brown sugar for part of it, and rather than top it with the toffee sauce which was good, I wanted a slightly lighter touch.  I got my inspiration here for the sauce.  Her's was vegan, mine, not so much, because I love butter.  Also I forgot to add any vanilla extract.  Next time though, I might have to try adding maybe a touch of brandy or?
I also had some real Maple Syrup a friend had given me awhile back, and there was just enough to make the sauce.

The recipe does make a large bundt cake with enough batter for a 4 inch sampler cake.
 You can see the Peanut butter chips in the crust here.
 My sampler cake, with just a drizzle of the peanut sauce on top.
I had to try some, how else can I make sure that the whole thing is edible?
 Here it is.

Yield: 12 servings

Banana Peanut Butter Chip Bundt Cake with Peanut Butter Glaze

prep time: 15 minscook time: 1 hourtotal time: 1 hours and 15 mins
This cake is nothing like regular Banana Bread. It's not that dense and holds up beautifully.


3 cups Self-Rising Flour
1 tsp. Baking Soda
1 cup Salted Butter
1/2 cup White Sugar
1/2 cup Brown Sugar
2 tsp. Brandy
3 large eggs, separated
2 large bananas, mashed ( 3 would be better)
1 cup Buttermilk
1 cup or 2 Peanut Butter Chips

Peanut Butter Sauce
1/4 cup butter
1/4 cup Maple Syrup
1/4 cup Smooth Peanut Butter


Preheat oven to 350 degrees, grease a 12 cup bundt pan.  Set aside.
Separate the eggs, and beat the egg whites until stiff.  Set aside while you prepare the rest.   Mix the dry ingredients together, set aside  while you cream the butter, sugar and egg yolks together, until the sugar has broken down a little.  Add the mashed bananas and mix well.  Then add the buttermilk and flour in two parts, alternating each one. Add the Peanut Butter chips, fold in.   At the end, fold in the egg whites, carefully but making sure to blend them without leaving any little bits of egg.   Pour the batter into the bundt pan and smooth the top a little. 
Bake for 55 minutes and check for doneness after 50 minutes, increasing the baking time by 5 minutes at a time.  
Turn out onto a wire rack and remove the pan.  Let cool. 

 Make the peanut butter sauce while the cake is baking.    In a sauce pan or pot, add the butter, peanut butter and maple syrup together. Heat just until the butter is melted, and whisk together.  Take off of the heat and allow to cool.       
As soon as the cake is cooled, spoong the peanut butte sauce over the cake in a pleasing pattern and serve. 

Note: This makes enough batter for a large bundt cake, as well as a 4 inch 'sampler' cake.  You can cut the flour back to 2 1/2 cups and the buttermilk back to 3/4 cup to make just enough batter to fill the bundt pan.  It will still be good.
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Friday, June 21, 2019

Shrimp Bites for #FishFridayFoodies

I'm the hostess along with Wendy of  this month for Fish Friday Foodies and I have to say, I agonized over this.
Well, sorta.

I wanted to come up with a fun recipe, one that was easy to make and totally delicious and hopefully one I could incorporate in the next revision of my Simple Shrimp Recipes cookbook.

I think I did it.
At least my mouth went "ERMAGARD give me more."
Shrimp Bites
Edited to add:  We're a bunch of bloggers who get together the third Friday of the month to share seafood recipes.  Each month has a theme or a common ingredient for us to use or make a recipe with and we all make something in the theme or using that ingredient and post it.  I've gotten such great recipes and ideas from this group.
If you're interested in joining us you can email Wendy at and ask to join the Fish Friday Foodies group.

Now back to the post.

I drew upon a dish a friend had brought to one of our earliest Tapas Nights and then added to it.  They called it Shrimp Butter and it was delicious.
So I grabbed some cooked shrimp, threw them into the food processor, processed them to almost mush, then added some cold butter, a teaspoon of Shrimp Scampi Seasoning from Healthy Solutions and some chives. Processed that up. Spooned some up, tasted it,  and then had to restrain myself, cause I had plans for that spread.

After all, I had a bunch of leftover Sourdough Focaccia from a recent blog challenge and while I could and will happily eat them, I wondered if I could maybe slice the focaccia up a little, toast it and then top it with the shrimp.

So I did, sliced some into cracker size and toasted them in my handy dandy toaster oven. And I had to forcibly stop myself from eating all of them.
They were that good.
But, I did restrain myself a little. The edges are dark because they were made from Focaccia bread and the EVOO on the crust and bottom made them darken during the toasting process. 
Toasted Focaccia Bread

OK, so I made more, toasted crackers, that is.
And then I made the Shrimp Butter.

Shrimp Butter
 After that I slathered them with the shrimp butter and placed a cooked shrimp on top, garnished with a sprinkle of chopped chives and a squeeze of fresh lemon juice and a paper thin slice of lemon.

After finishing them off, and before eating them, I took pictures.  The gorgeous tea towel I'm using was made by one of my sisters.  I love it.  She keeps telling me it's a tea towel and to use it as a tea towel, but I like using it as a back drop.
Shrimp Bites
 And more pictures.
Shrimp Bites

 My mouth went into overload mode and kept going GIMME MORE!!!!
So I did. 
Until they were all gone.
Shrimp Bites

Shrimp Bites
 BTW, these do go nicely with a glass of rosé. 
Shrimp Bites

Shrimp Bites
Shrimp Bites

Yield: 12+ as an appetizer
Author: Sid's Sea Palm Cooking adapted from several recipes
prep time: 10 Mcook time: total time: 10 M
These little bites of goodness will not only make your mouth sing, but it'll dance as well.


Shrimp Butter
  • 1/2 cup whole cooked shrimp
  • 4 tablespoons  cold butter
  • 1 teaspoon finely chopped chives
  • 1 teaspoon Healthy Solutions Shrimp Scampi Seasoning
  • (if not using the seasoning mix, add 1/2 teaspoon of granulated garlic, a pinch of cayenne, some lemon juice and 1/8th teaspoon of white pepper, pinch of ginger, pinch of dried tarragon)
  • 1/2 teaspoon finely minced lemon grass (young shoots)
  • 1/2 cup whole cooked shrimp for topping
  • Cocktail Sauce
  • Lemon slices
  • Chives
Cocktail Sauce
  • 1/2 cup ketchup
  • 1/4 cup Horseradish Sauce (add more if you like it spicy)
  • 1 tsp. Worcestershire Sauce
  • 1 tsp. Lemon Juice
Cocktail Sauce
  • Mix the ketchup, horseradish, lemon juice and Worcestershire sauce together.  
  • Serve on shrimp


How to cook Shrimp Bites

Shrimp Butter
  1. Process the shrimp in food processor until smooth.  Add the cold butter and process until mixed.  Then add the Healthy Solutions Shrimp Scampi Seasoning or your own seasoning mix, the chives and lemongrass.    Set in fridge to relax for at least 30 minutes.
  2. Spread some of the Shrimp butter on either toasted baguette  slices or on crackers and top with a whole shrimp.  Dollop a little cocktail sauce, then add a very thin slice of lemon with the rind cut off, and top with a sprinkle of Chives.
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And there you have it.  I'm just calling them Shrimp Bites, but boy were they good. 

  • Deviled Crab by Palatable Pastime
  • Grilled Stuffed Squid by Culinary Adventures with Camilla
  • Oysters on the Half Shell by A Day in the Life on the Farm
  • Shrimp Bites by Sid's Sea Palm Cooking
  • Shrimp Rémoulade by Karen's Kitchen Stories 
  • Sunshine Sauce Prawns On Cucumber Salad by Sneha's Recipe 
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    Wednesday, June 19, 2019

    Sourdough focaccia

    I'm finally taking part in a Fantastical Food Fight again.   This time round it's Sourdough and I thought I had a slam dunk.   I made some Sourdough Focaccia.
    Sourdough Focaccia
    Let me tell you a little about this event first.  We meet once a month, get an assignment, and then either choose to accept it or not. You can go here to find out more info if you like. 

    I had every intention of getting this up last night but got distracted, sigh.  

    I wanted to make some Schlotzky style sourdough buns, but it turns out they're not really sourdough, at least the kind with a starter and everything.

    So I got my starter going, and since I'm cheap, when it came time to divide the starter in two, and discard half, I could not do it.
    Just could not do it.
    I mean, this poor little guy had been struggling, sorta, in my oven (constant temperature, no air conditioning for this one) for several days.
    I could not throw it away.
    So I used it and baked a loaf of bread.
    It was going to be rolls, but I kinda got sidetracked by my novel, that I'm writing and lost track of time, and they not only over-proofed, they tried to take over the oven.  At any rate, I wrestled the dough back into submission, sorta, formed it into a boule and scored it.  I wanted to serve it with dinner so did not let it rise as much as it could have, but it still tasted good.
    I had kept the other half of the starter in the fridge and decided to make it into a Focaccia.
    And then that little sucker decided to be shy and it would not bubble merrily along, so I fed it again, and again, and finally... It decided to wake up.  But by that time it was late Tuesday and I wanted to get it baked, photographed written about so I could post it for Wednesday.
    Sourdough Starter

    Here it is, Wednesday and my dough has been sitting in the oven, slowly proofing all day long, and I finally got it baked, sampled and photographed.

    Before baking...
    Sourdough Focaccia

    Sourdough Focaccia
     After baking...
    Sourdough Focaccia

    Sourdough Focaccia
    And then I ate some alongside my 'Rustic Pot Roast'.

    I used mishmash of several recipes, did some research, calculations and this is what I came up with.

    I looked at King Arthur's site, and this place and then played, a lot with the starter.

    I used 1 cup of starter and 4 cups of flour, oiled the pans for the focaccia and then I finished them off with a grind of fresh salt, which in retrospect was a mistake.
    They were too salty for my taste.  But I have the leftovers frozen, and will use them up somewhere. 

    While I've used sourdough starter before, I wasn't aware that if you dollop a spoonful of starter into a glass of water, that if it floats the starter is ready to go.  Mine floated.

    Sourdough Focaccia

    Yield: 16 + Servings
    Author: Sid's Sea Palm Cooking adapted from several recipes
    prep time: 12 hourcook time: 30 Mtotal time: 12 H & 30 M
    This recipe made two full 1/4 sheet pans.


    • 1 cup sourdough starter
    • 1 cup water
    • 1/4 cup olive oil
    • 1 tsp. salt
    • 4 cups flour + 1 cup for kneading.
    • Olive oil for the pans and topping
    • toppings


    How to cook Sourdough Focaccia

    1. Mix the starter with the water and olive oil.  Add one cup of flour and mix in.  Add the salt and an additional cup of flour until you've added almost all the flour.  Your dough may need all four cups, depending on humidity or not.  Dump the dough out onto a board covered with the final cup of flour.   Knead together until you get a nice soft dough that is still slightly sticky.  I used the stretch and fold method to knead it.
    2. Place in oiled bowl, cover with a cloth and let sit at room temp or in the oven, for at least 4-6 hours.  The dough will have done a slow rise. 
    3. Take the dough out, divide into two, and plop down onto two 1/4 sheet pans (9x12) or just one pan if you want a really thick focaccia.  Which have have been drizzled with olive oil.  Stretch the dough out to the sides of the pan.  Don't worry if you get more olive oil on top, that's a good thing.  Cover and let rise for another 4-6 hours. By the end of the rise time, the dough will have almost doubled in size again.  Dribble a little olive oil over the top, and then dimple it with your fingers.  Just poke them down into the dough at random areas.  The olive oil will catch into the little holes and that's a good thing. 
    4. I cut some fresh green onions and a tomato into very thin slices and spread them over the top of one of them, then just sprinkled some Italian seasoning over both pans, and a grind of salt.  ( The salt was too much for my palate, I'm not a big salt person).  Bake at 425 degrees for about 25-30 minutes or until the tops are just browned a little. 
    5. Serve immediately.
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    Check out the link below for some more great ideas. And recipes.

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    Monday, June 17, 2019

    Flour tortillas from scratch

    I make a lot of Mexican food, but had never made flour tortilla's from scratch.  I used to buy a mix by Quaker but can no longer get it, and in fact the only place I seem to find it is online, in rather large quantities.
    So, I'm been making flour tortillas from scratch for a few weeks now, I've experimented and played with several recipes and I now have one that I think is as close to the mix as possible.
    And this time round I had a happy accident.

    Actually I think it was rather fortuitous.

    I grabbed the bread flour and measured out a cup first, realized it, but then decided to go ahead and use it anyway, and then added the AP flour.

    Flour tortillas from scratch
    And it worked very well.
    So well in fact, that I figured the recipe was ready to share here.
    The dough.
    Flour tortillas from scratch
     It should be fairly soft, but still hold together.
    Flour tortillas from scratch
     After the first roll out, I cover them and let them rest, this lets the gluten relax. 
    Flour tortillas from scratch
     If you don't do it, the tortilla will go "OOOOOH" and shrink up a little when it's placed in the pan.
    Flour tortillas from scratch
     That little piece to the side, is for the cook for tasting purposes.
    Flour tortillas from scratch

    And this one was rolled out very thin, and not allowed to rest, so it shrunk into itself a little.
    Still tasted good though.
    Flour tortillas from scratch

    Flour Tortilla
    Flour tortillas from scratch

    Yield: 6-12 tortillas, depending on size and thickness
    Author: Sid's Sea Palm Cooking adapted from several recipes
    prep time: 45 Mcook time: total time: 45 M
    We like a thicker tortilla and these cook up very nicely. Leftovers can be frozen if desired, but we usually eat most of them.


    • 1 cup bread flour
    • 1 1/4 cup AP flour (plus more if needed)
    • 1 1/4 teaspoon baking powder
    • 1 1/4 teaspoon salt
    • 1/4 cup + 1 tablespoon  vegetable oil (generic brand works great)
    • 3/4 cup + 1-2 tablespoons warm water


    How to cook Flour Tortilla

    1. Using a stand mixer, combine all the ingredients. If the dough looks a little dry, add more water, 1 tablespoon at a time. If it looks a little wet, add more flour, a tablespoon at a time. Honestly, you sometimes need more of one or the other, depending on the humidity level, and age of the flour.
    2. Using the dough hook, mix all the ingredients for about 5 minutes. The dough will be soft, but will not cling to the sides of the bowl. Take out of the bowl and wrap tightly with cling wrap or place into a bowl with a tight fitting lid. Let it rest on the counter for at least 45 minutes. 
    3. When ready to make the tortillas, divide the dough into equal amounts. I get at least 6-8 tortillas out of each batch. Roll them into a ball and then flatten out into a round using your fingers. Set aside, to rest a few minutes. 
    4. Preheat a well seasoned cast iron pan ( or other heavy bottomed pan) over medium heat. You can also add a spritz or a little teeny bit of oil to the pan if desired.  I do, but then end up having to scrub it afterwards, but it helps with the cooking.
    5. Roll each round of dough into a circle and set aside.  It needs a minute to itself here and recover from its exertions. 
    6. Place the first tortilla into the pan, and let cook for about 1 -11/2 minutes then turn over. It will bubble up a little.  The bottom should have some light brown spots. Flip over, and  let the second side cook for an additional 15-30 seconds, depending on the thickness of the tortilla. As soon as it is cooked, take off of the heat, and either wrap in a flour sack towel or place into a sealed container and smear with butter. This softens the tortilla as it cools. We like them with a touch of butter on each one. Continue to cook each tortilla until all are cooked. Serve immediately.
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