Basic Flour Tortillas Food

FLOUR TORTILLAS

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.

BASIC FLOUR TORTILLA

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.

HOMEMADE FLOUR TORTILLAS

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.

FLOUR TORTILLAS

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.

AUTHENTIC HOMEMADE FLOUR TORTILLAS

Steps:

• In a mixing bowl, whisk together flour, salt, and baking powder. Mix in the lard/margarine 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 very 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.
• Store in ziplock bag and re-warm in microwave or oven. If using microwave, wrap tortillas in moist (not wet) paper towel to steam them back to life.

HOMEMADE TORTILLAS

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.