Pumpkin raisin bread Flour tortilla
  • 250 GRAM FLOUR
  • 1 TSP BAKING SODA
  • 1 TSP GINGERROOT, grated
  • 1/2 TSP NUTMEG, grated
  • 75 GRAM SUGAR
  • 75 GRAM BUTTER, melted
  • 2 EGGS
  • 75 GRAM RAISINS
  • 2 TBSP LEMON PEEL, grated
  • 100 GRAM PUMPKIN, pureed
  • 500 GRAM WHOLEMEAL FLOUR
  • 100 GRAM BUTTER

Mix all the ingredients except the raisins and beat until light and creamy. Stir in the raisins and a pinch of salt. Put the batter in a bread form and bake 1 hour at 175 degrees Celsius.

Mix the flour and the butter with 3 dl hot water and a pinch of salt. Knead until smooth; take of a handful and roll out until a thin 10-inch wide circle. Sprinkle with flour. Make the next one, put on top, sprinkle with flour. Cover with a damp towel. When all tortillas are formed, cook them 10-20 seconds on both sides in a heated heavy based frying pan.

 

Click for Worldcook's recipe page

 

Back to recipe with picture