She cooked this delicious, easy-to-make recipe that works perfectly with leftover pasta sauce. Cover the plate with plastic wrap and place in fridge.Melbourne-based cook & author of two best-selling cookbooks, Julia Busuttil Nishimura, invited us into her home kitchen earlier this month to participate in a magical cooking session with her son. Store leftovers on a plate with a lightly damp paper towel spread out on top. Place cooked tortillas on a plate and cover with a tea towel to prevent drying. Cooking for too long may cause it to tear or dry out. Cook over medium heat for around 30 seconds and then flip it with a spatula and cook for another 30 seconds or so. Place the tortilla on the preheated skillet, oil side down. Drizzle with a tiny bit of olive oil and spread it out to coat the entire surface. Roll the dough all directions into a circular shape until it's paper thin. You can also use parchment paper instead of a nonstick mat. Place a large nonstick baking mat on the counter and flour a rolling pin. Shape the ball and sprinkle on some spelt flour to coat lightly. Grab a chunk of dough just larger than a golf ball. Preheat a large skillet over medium heat. Cover with a tea towel to prevent from drying out. Shape dough into a ball and place in the bowl. If the dough is still wet, add some more flour and knead again. Knead the dough with your hands for about 15 times, soaking up the extra flour at the bottom of the bowl as you go. Stir in the hot water and oil until it forms a dough. In a large bowl, whisk together the flour, salt, and baking soda.
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