Tortilla or piadina?

I haven't been thrilled with my tortillas of late and decided to search for a flour tortilla instead of masa to see if I liked them better. I found one of Bayless' many recipes. I wanted to just try a little batch to see what they were like. I made a math mistake and scaled the fat wrong, but the experiment was fun.

I cut lard (20 g, should'be been 10 g) into white wheat flour (60 g) and salt (ca. 1 g) and to this added water (40 g). The 100 g of dough was divided, rounded and pushed into squat 4" diameter disks to rest. I pushed them into ca. 8" discs using a tortilla press and tossed 'em in the fridge (fatty dough sticks, it's easier to handle when slightly chilled) and fired up my gas grill with the cast iron grate.

I cooked them a minute or so each side. We probably should've let them sit a bit, but ate them both immediately. They were really good, but a tad doughy tasting. I may not have aged the dough sufficiently before cooking.

I think these were a success, but they raise a few of questions:
1. This is essentially the same recipe (only white, not wheat flour) as the Piadina of Emiglia-Romagna. Piadina were graciously served to us by dear friends some time ago and I'm not sure if they taste similar because it was long ago. I'll be consulting with them soon when I remake these.

2. Are they satisfactory tortillas? Again, I think they have to be repeated with unbleached white.

3. Are they good? Heck ya, no matter how they're used, they were good.  I'm still not sure if this is the way I want to cradle my taco fillings though.  Again, precooking resting is in order as is the use of white flour.

Here's a couple images of the pressed out tortillas and final cooked product:


Guest blogger Frankie: On the international appeal of meat and potatoes (and cheese)

Relaxing at her Clintonville ranch, Frankie talks about tonight's casserole and the bigger scene in simple foods.

Not creme de menthe

Me: When did you get the idea to prepare and serve us Tater Tot Casserole?
Frankie: Yesterday at camp (Kids in the Kitchen, OSU's Camp Recky) we made it and split 1 casserole for two tables. We had 2 or 3 tables and 1 piece each and you won't believe how good it is!
Me: How much cheese?
Frankie: A lot! We used the whole bag yesterday.
Me: What goes in first?
Frankie: First the meat, then the tater tots and then cheese and then it's cooked.
Me: Should I cook the meat first?
Frankie: Yes and I'll put it together.
Me: [meat is browned and Frankie places it in an even layer in the baking pan] How many tater tots go on top?
Frankie: Rows of 5 until it's filled, then tons of cheese.
Me: Toss it in the oven.
Frankie: No you, it's too hot for me [I toss it in].
Me: Do French kids eat tater tot casserole?
Frankie [exasperated]: I don't know, and could you make me a bigger lunch for tomorrow?
Me: Peanut butter, jelly then peanut butter?
Frankie: Duh.
Me: Got it.