[Sca-cooks] So, here's an odd question...

[Linda Peterson]

The Zuni ladies of our area do blue corn tortillas in much the same way, 
also. They come out paper thin and light.

Mirhaxa
   mirhaxa at morktorn.com


On Sat, 23 Dec 2006, Lilinah wrote:
>> ball of somewhat sticky dough on a hot griddle -- what sticks to the
>> griddle is the wrapper, and you pull off the rest of the raw dough,
>> leaving the residue to cook and pull away from the griddle -- this is
>> your wrapper. They make commercial ones that are sort of phyllo-ish,
>
> Wow! This is just like Moroccan warqa in principle (i don't know how
> different the dough is... probably not very different). Real bistiyya
> isn't made with phyllo, although that's really yummy, and how i'd do
> it as i have no experience with warqa. Instead of a griddle, the
> Moroccans use a metal pan that looks like an upside-down wok (i don't
> recall the name). The experienced warqa maker just quickly dabs the
> dough on the hot pan - although a larger leaf can be made by a few
> rapid dabs overlapping at the edges.
>