Tortillas de tiesto from The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World (page 225) by Jessamyn Waldman Rodriguez

  • whole wheat flour
  • active dry yeast
  • all-purpose flour
  • butter
  • queso fresco

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PirateJeni on November 14, 2015

    I enjoyed these very much the next day. I did find that they cooked a HECK of a lot faster than expected. I burnt probably half of them before I figured out that I needed to turn the heat way down. It should also be noted that I have an electric stove and I used a cast iron pan. I started on medium heat but it was just way too hot. It may be that my pan got too hot and it took forever to cool down enough so your mileage may vary

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