Basic Flour Tortillas Food

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HOMEMADE TORTILLAS



Homemade Tortillas image

I usually have to double this flour tortilla recipe because we go through them so quickly. The homemade tortillas are so tender and chewy, you'll never use store-bought again after learning how to make tortillas. -Kristin Van Dyken, Kennewick, Washington

Provided by Taste of Home

Time 30m

Yield 8 tortillas.

Number Of Ingredients 4

2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup water
3 tablespoons olive oil

Steps:

  • In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes., Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle., In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Serve warm.

Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

FLOUR TORTILLAS



Flour Tortillas image

Make and share this Flour Tortillas recipe from Food.com.

Provided by Kaccy G.

Categories     Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 4

3 cups all-purpose flour
5 tablespoons lard or 5 tablespoons vegetable shortening
1 teaspoon salt
1 cup very warm tap water

Steps:

  • In a food processor combine 2 3/4 cups of the flour (reserve the remaining flour for rolling out the dough) with the lard or shortening.
  • Pulse several times until the fat is evenly distributed throughout the flour and no particles of fat are visible.
  • Dissolve the salt in 2/3 cup of the warm water.
  • With the machine running, pour the liquid through the feed tube in a steady stream and stop the machine once the dough has come together in a ball.
  • Feel the dough; it should be a medium-stiff consistency, not too firm but not as soft as most bread doughs.
  • If the dough is too stiff, divide it into several pieces, sprinkle with 1 or 2 tablespoons of the remaining water and process again until a ball forms.
  • Divide the dough into 12 portions, roll into balls and place on a flat surface or plate.
  • Cover with plastic wrap and allow dough to rest for at least 30 minutes.
  • On a lightly floured surface roll each ball into a 7-inch circle by flattening the ball of dough, lightly flouring it, and with a rolling pin rolling forward and backward over the dough, then turn it a sixth of a turn and roll forward and backward again.
  • Repeat the turning and rolling process until a 7-inch circle is formed, re-flouring the work surface as necessary.
  • Place the tortilla on a plate and cover with plastic wrap.
  • Repeat the rolling out process for the remaining 11 balls of dough.
  • Heat a flat cast iron griddle over moderately high heat.
  • Lay a tortilla on the griddle and cook for 20 to 45 seconds until tortilla bubbles and lightly browns on the underside.
  • Flip the tortilla and cook it for another 30 to 45 seconds.
  • The tortilla should be lightly browned but still soft and flexible.
  • Transfer the cooked tortilla to a heavy towel and wrap it up.
  • Cook the remaining tortillas in a similar manner and store stacked in the towel to keep them warm and soft.
  • Tortillas can be stored in a sealable plastic bag and refrigerated until ready for use.
  • To reheat the tortillas, tuck them in an"envelope" made out of aluminum foil and heat in a 325°F oven for 10 to 15 minutes.

Nutrition Facts : Calories 161.9, Fat 5.6, SaturatedFat 2.1, Cholesterol 5.1, Sodium 195, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 3.2

FLOUR TORTILLAS



Flour Tortillas image

Provided by Rick Martinez

Categories     side-dish

Time 2h

Yield 16 tortillas

Number Of Ingredients 5

1 cup plus 2 tablespoons milk
1/3 cup rendered lard, duck fat, vegetable shortening or unsalted butter
3 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1 3/4 teaspoons kosher salt

Steps:

  • Heat the milk in a small saucepan over medium heat until tiny bubbles start to form around the edges of the pan (the milk should be 180 degrees F), 4 to 5 minutes. Immediately remove from the heat and stir in the lard until melted. Let cool for 15 minutes.
  • Meanwhile, whisk the flour, baking powder and salt in a large bowl until completely combined. Pour in the warm milk mixture and stir with a rubber spatula until a shaggy dough forms.
  • When cool enough to handle, knead the dough in the bowl until almost completely smooth, about 3 minutes; do not overwork, the dough should be soft and only slightly elastic and not sticky. Wrap in plastic and let rest at room temperature for 1 hour to relax dough.
  • Divide the dough into 16 balls about a scant 3 tablespoons each (or 46g.). Arrange the balls on a rimmed baking sheet and cover with a damp kitchen towel until ready to use.
  • Working with one dough ball at a time, roll out on a lightly floured surface to a 7-inch round.
  • Heat a medium cast-iron skillet or large griddle over medium-high heat.
  • Working with one at a time (unless using a large griddle), cook the tortillas, reducing the heat if they are getting dark too quickly, until air bubbles form on the surface and the bottom is brown in spots, about 30 seconds. Poke any large bubbles with a fork to release steam, flip the tortillas and cook until brown in spots on the other side, about 30 seconds. Stack and wrap the tortillas in a clean kitchen towel and keep warm. Repeat rolling and cooking the remaining dough balls.

AUTHENTIC MEXICAN TORTILLAS



Authentic Mexican Tortillas image

I learned how to make these growing up watching my mother Alma. We have never used an actual recipe, but for your convenience I came up with one.

Provided by Jamie Mikall Martinez

Categories     Bread     Quick Bread Recipes     Tortilla Recipes

Time 55m

Yield 12

Number Of Ingredients 5

3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
¾ cup shortening
¾ cup hot water

Steps:

  • Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
  • With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
  • Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
  • Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 24.1 g, Fat 13.1 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 3.3 g, Sodium 469.9 mg, Sugar 0.1 g

HOMEMADE FLOUR TORTILLAS RECIPE



Homemade Flour Tortillas Recipe image

Just four basic ingredients are needed for this flour tortilla recipe. Making homemade tortillas is worth the extra effort because they taste so much better than store bought tortillas.

Provided by Grow a Good Life

Categories     Pantry Ingredients

Time 30m

Number Of Ingredients 4

2 cups unbleached all-purpose flour (plus extra for kneading and dusting)
1/2 teaspoon kosher salt
3/4 cup hot water
3 tablespoons avocado oil (extra virgin olive oil, lard or butter softened)

Steps:

  • Add flour and salt to the bowl of a food processor. Pulse to combine.
  • Combine the oil and water together.
  • Turn on the blending mode and drizzle in the water and oil while the food processor is running.
  • Continue to process until the dough comes together and forms a ball.
  • Turn the dough onto a floured surface and knead several times until the dough is smooth. Add extra flour or water if necessary.
  • Form the dough into a ball, cover with a towel, and let it rest for 15 minutes.
  • Preheat a cast-iron skillet, griddle, or frying pan over medium heat.
  • Divide the dough into eight portions and roll into balls.
  • On a lightly floured surface, flatten the ball and use a rolling pin to roll each ball into an 8 to 9-inch circle. Sprinkle with flour as needed to prevent sticking.
  • In the preheated skillet, cook tortillas over medium heat for about 30 to 45 seconds on each side or until you see some light brown spots, and the tortilla is puffy.
  • Transfer the tortillas to a plate and cover with a clean towel to keep warm. Yield: 8 tortillas.

Nutrition Facts : ServingSize 1 tortilla, Calories 160 kcal, Carbohydrate 23.9 g, Protein 3.2 g, Fat 5.6 g, SaturatedFat 0.8 g, Sodium 149 mg, Fiber 0.8 g, Sugar 0.1 g

HOMEMADE FLOUR TORTILLAS



Homemade Flour Tortillas image

Traditional flour tortillas - homemade and much better than store bought. Do not substitute vegetable oil or shortening for the lard.

Provided by LaDonna

Categories     Bread     Quick Bread Recipes     Tortilla Recipes

Time 1h

Yield 24

Number Of Ingredients 5

4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons lard
1 ½ cups water

Steps:

  • Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
  • Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

Nutrition Facts : Calories 85.7 calories, Carbohydrate 16 g, Cholesterol 1 mg, Fat 1.3 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.5 g, Sodium 138.4 mg, Sugar 0.1 g

HOMEMADE FLOUR TORTILLAS



Homemade Flour Tortillas image

Make and share this Homemade Flour Tortillas recipe from Food.com.

Provided by Charmie777

Categories     Breads

Time 30m

Yield 12 tortillas

Number Of Ingredients 5

3 -4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1/2 cup shortening
1 -1 1/2 cup warm water

Steps:

  • Combine the 3 cups flour, salt and baking powder in large bowl.
  • Either by hand, or with pastry blender, work in the shortening until crumbly (you can add a little more shortening if the mixture looks too floury).
  • Slowly add the water (I start with 1 cup and add more as needed) to flour mixture while tossing with a fork.
  • With your hands, knead dough vigorously for about 2 minutes, until it forms a nice dough ball.
  • Cover with cloth and let stand at least 15 minutes.
  • Take a ball of dough (golf ball size for small, slightly more for bigger tortillas) and roll into a ball.
  • Roll in flour to cover.
  • On floured surface, roll out dough evenly and very thin.
  • Place each tortilla on a medium hot cast iron skillet.
  • Cook for about 1-2 minutes on each side, or until the tortilla no longer looks doughy.
  • NOTE: the ingredients are fairly accurate, but feel free to adjust to get the correct consistency.

Nutrition Facts : Calories 189.7, Fat 8.8, SaturatedFat 2.2, Sodium 255.5, Carbohydrate 24, Fiber 0.8, Sugar 0.1, Protein 3.2

EASY TORTILLA RECIPE



Easy Tortilla Recipe image

Homemade tortillas really elevate any dish. This simple recipe will have you wondering why you ever settled for store bought.

Provided by Natalya Drozhzhin

Categories     How To     Main Course

Time 40m

Number Of Ingredients 5

3 cups flour
1 tsp salt
1 tsp baking powder
1/4 cup oil
1 cup water

Steps:

  • Combine the dry ingredients together. Slowly add in the oil while the mixer is going.
  • Add in water slowly. Continue kneading until the dough isn't sticky. Let the dough sit for about 10 minutes.
  • Divide dough into 16 even pieces. On a well-floured surface, roll each piece into a round dough ball.
  • On a well-floured surface, roll out each dough ball into a tortilla shape.
  • Preheat a skillet over medium-heat. Cook each tortilla for about one minute on the first side and 30 seconds on the other.
  • Keep tortillas in a tortilla warmer or kitchen clean kitchen towel until you are ready to serve.

Nutrition Facts : Calories 116 kcal, Carbohydrate 18 g, Protein 2 g, Fat 3 g, Sodium 146 mg, ServingSize 1 serving

FLOUR TORTILLAS



Flour Tortillas image

Make and share this Flour Tortillas recipe from Food.com.

Provided by Dancer

Categories     Breads

Time 19m

Yield 12 "9 inch tortillas"

Number Of Ingredients 4

3 cups flour
3/4 teaspoon salt
2 teaspoons baking powder
1 cup water

Steps:

  • Stir together flour, baking powder and salt.
  • Gradually stir in enough warm water to form a crumbly dough; then work dough with your hands until it holds together.
  • Turn out onto a board and knead until smooth.
  • Divide into 12 pieces and shape each into a smooth ball.
  • Cover lightly with plastic film and let rest about 15 minutes.
  • For each tortilla, flatten one ball into a 4 or 5-inch patty, then roll into a 9-inch round, rolling from center to edges.
  • Turn tortilla often, stretching dough as you carefully peel it off board.
  • Make sure these are paper thin, the thinner, the better!
  • As each tortilla is shaped, place on preheated, dry, heavy griddle or heavy wide frying pan over medium-high heat.
  • On a preheated electric griddle set at medium-high heat or about 375 degrees.
  • Almost immediately, tiny blisters should appear.
  • Turn tortilla and immediately start pressing a wide spatula directly on top of it-- press gently but firmly all over the top.
  • Blisters will form over most of surface as you press.
  • Turn tortilla and press all over other side until bilsters turn a golden brown; tortilla should remain soft.
  • If tortillas stick or brown too quickly, reduce heat.
  • Stack tortillas as cooked inside a folded cloth towel within a plastic bag; close bag and let tortillas steam and soften until all are cooked.
  • Serve tortillas as soon as they are soft; or cool, remove from bag, wrap in foil, and refrigerate or freeze.

Nutrition Facts : Calories 114.1, Fat 0.3, SaturatedFat 0.1, Sodium 207.1, Carbohydrate 24, Fiber 0.8, Sugar 0.1, Protein 3.2

FLOUR TORTILLAS



flour tortillas image

Easy flour tortillas in just four steps.

Provided by zelbbub

Time 30m

Yield Makes Portions

Number Of Ingredients 0

Steps:

  • Combine the flour and salt in a large bowl. In a measuring jug mix the (luke) warm water and oil together and add to the flour.
  • Stir together until all ingredients are well combined and form a dough.
  • On a floured surface, knead the dough for 2-3 minutes. Divide the dough into 8 balls and roll each one out individualy. Aim for each tortilla to be a similar size to a dinner plate, the dough will shrink back abit when it is resting.
  • In a large frying pan warm a teaspoon of oil and cook each tortilla for 1 minute each side on a medium heat. Each side should just start to brown on any raised areas.

BASIC FLOUR TORTILLA



Basic Flour Tortilla image

Provided by Leona Tiede

Categories     Bread     Fry     Super Bowl     Cinco de Mayo     Tailgating     Pan-Fry

Yield Makes 8 large tortillas

Number Of Ingredients 5

4 cups all-purpose flour (or 3 cups all-purpose and 1 cup whole wheat)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup canola oil
1 1/2 cups warm water (or enough to make the dough the right consistency)

Steps:

  • In a large mixing bowl, combine all of the ingredients and 1/2 of the water. Mix together with your hands and continue adding water into the dough until it forms a solid ball, but is not too sticky. If necessary, add additional flour or water as needed. Knead the dough on a floured board for 5 minutes. Cut the dough in half and then in half again, continuing the process until you have 8 equal portions. Roll each piece into a ball, place them on a lightly floured surface, and cover with a damp towel.
  • Heat a griddle or cast iron pan to medium heat. Roll out the dough, one piece at a time to about 1/4 inch thickness. Place one round of dough on the griddle and cook on each side for about 30 seconds. Take care that the griddle is not too hot or the tortillas will scorch. Continue the process with the remaining 7 portions of dough.
  • The cooked tortillas will keep for two weeks in the refrigerator or up to six months in the freezer.

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From pinterest.ca


BASIC FLOUR TORTILLAS RECIPES
More about "basic flour tortillas recipes" MAKING YOUR OWN FLOUR TORTILLAS IS SURPRISINGLY EASY - DELISH. 2021-03-29 · In a medium bowl, stir together flour, salt, and baking powder. Using fingertips, rub lard into flour mixture until mixture resembles coarse crumbs. Gently stir warm water into flour … From delish.com 5/5 (13) Total Time 45 mins. …
From tfrecipes.com


BACK TO BASICS: EASY HOMEMADE FLOUR TORTILLA RECIPE | GMA
1. In a large bowl, combine flour and salt. Then add the oil and mix with a fork until you get a wet sand texture. 2. Slowly add one cup of water, only adding half the amount in at first, mixing as you pour, Keep mixing as you slowly add in the other 1/2 of the water. Then, using your hands, bring the dough together.
From goodmorningamerica.com


BASIC HOMEMADE FLOUR TORTILLAS | RECIPE | FOOD, RECIPES ...
Mar 27, 2015 - These homemade flour tortillas don't include lard or shortening, they contain olive oil instead, so these are healthy tortillas.
From pinterest.co.uk


BASIC HOMEMADE FLOUR TORTILLAS | RECIPE | RECIPES ...
Aug 6, 2016 - These homemade flour tortillas don't include lard or shortening, they contain olive oil instead, so these are healthy tortillas.
From pinterest.com


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