Out of this world goodness from Mother Earth!

by Bob Levin, *Eat Life Before Life Eats You!

Monday, June 5, 2017 [Last updated: 02/05/2018, 12:00 PM PST]

Proudly buying local and baking with products from Bob’s Red Mill.
Bob Levin, nominated membership with the “Heroes of the Mill” since Nov. 2014.

I’m an Italian-Jewish-American and jokingly remark that should I ever design a coat-of-arms it will include a
meatball and a matzo ball. Between baking and other activities I am writing my first tell-all book
“Motorcycle of the Soul” and a movie will follow. Hope you enjoy this recipe. Eat life before life eats you!
Flour Tortilla Dough!
by Bob Levin

Ingredients:

● Bob’s Red Mill White Flour……………………………………….(5 Cups)

(Feel free to experiment with whole wheat or a mixture of both.)
● Salt……….……………………………………………………………….. (1-1/2 Teaspoons)
● Baking Powder………………………………………………………. (2 Teaspoons)
● Garlic Powder…………………………………………………………. (1/2 Teaspoon)
(Feel free to increase measurement for stronger flavor.)
● Unsalted Real Butter……………………………………………… (1/2 Cup)
● Warm Water………………………………………………………….. (1 Cup)
● Plain Yogurt……………………………………………………………. (1/2 Cup)
● Chicken Egg…………………………………………………………… (1 Cackle Berry)
● Bob’s Red Mill White Flour for Dusting…………………… (1/2 Cup)
Note: Experiment by adding different spices in the dough recipe to produce a unique worldly flavor; i.e.,
Various spices recognized in Italian, Greek, Mediterranean, French, Indian, Asian, Egyptian, Persian, and
African cooking. Examples: Allspice, Anise, Annatto, Asafoetida, Basil, Bay Leaf, Caraway, Cardamom,
Carob, Cassia, Celery Seed, Chervil, Chicory, Chili Pepper, Chives, Cilantro, Cinnamon, Clove, Cocoa,
Coriander, Culantro, Cumin, Curry Leaf, Dill, Dukkah (one of my personal favorites while dipping breads
into olive oil and dried dukkah spice), Fennel, Fenugreek, Garlic (Roast Garlic Cloves), Galangal, Ginger,
Huacatay, Hyssop, Juniper Berry, Kaffir Lime Leaf, Lemongrass, Liquorice, Mace, Marjoram, Mint, Mustard,
Nigella, Nutmeg, Oregano, Paprika, Parsley, Pepper (Black or White), Rosemary, Saffron, Sage, Savory, Star
Anise, Sumac, Szechuan Pepper, Tamarind, Tarragon, Thyme, Turmeric, Vanilla, Wasabi; etc.

Directions:

● Whisk together in a large bowl, flour, salt, baking powder, and garlic powder.

● Form a well in the middle of the flour mixture and mix in warm water, melted unsalted
butter and yogurt (softens flatbreads). Work together with flour mixture using
chopsticks or a pastry cutter until it becomes a workable dough.

● Transfer dough to a cutting board.

● Knead dough until smooth and soft dough for about 3 minutes. Add more flour if dough
is too sticky.

● Cover dough with bowl or cloth and let rest for 15 minutes.

● Cut ball of dough into equal parts until each is the size needed to press into a tortilla
and then cover until needed.

● Roll out dough balls by hand or with a tortilla press. Use folded wax paper or a cut
plastic freezer bag for placing dough ball between when using a tortilla press.

● Heat a cast-iron skillet over medium-high heat. Place flattened tortilla in skillet and
cook about one minute until it begins to bubble. Flip the tortilla over and cook for one
additional minute. Flip the tortilla over again and cook for one final minute. Repeat
with remaining tortilla dough.

Hope you enjoy the superior products from Bob’s Red Mill.
Hope you enjoy the superior products from Bob’s Red Mill.