HOMEMADE FLOUR TORTILLAS
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
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 TORTILLAS
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
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
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
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
EASY FLOUR TORTILLAS
My son wanted a fajita but we were out of tortillas. I told him that we could make some. I found this recipe on the internet and we tried it. They turned out great and were very quick and easy to make. Now he can impress his friends and make them homemade tortillas!
Provided by Julie Huppert
Categories Flatbreads
Time 25m
Number Of Ingredients 4
Steps:
- 1. Mix all the ingredients in a mixing bowl, then turn the dough out onto the counter and knead the dough for about a minute. This isn't like making bread and a minute of kneading is plenty.
- 2. Divide the dough into eight rounded balls.
- 3. Heat up a heavy frying pan over medium heat. The heavier the pan the easier they are. If you have a cast iron fry pan it is ideal for making tortillas.
- 4. Sprinkle some flour onto the counter and roll out each ball of dough into a flat circle about 9 inches in diameter. If the dough is sticking to the table, just add more flour. Rotating the circle around as you're rolling it out can help you get that nice circular shape, but it really just takes practice; and they'll taste great even if they're not perfectly circular.
- 5. Take a clean cloth and dust off any flour that's adhered to the tortilla, and place it onto the frying pan. You don't need to add any oil to the pan, they won't stick.
- 6. When you see bubbles popping up all over the top of the tortilla, it's done.
- 7. Take it off the heat and wrap in a clean dishtowel as you repeat the process.
- 8. You don't need to cook the tortillas on both sides as they're so thin they'll cook through from the bottom. Cooking on only one side will make a better tortilla. Don't get discouraged if you're tortillas look funny, by the second or third batch you do you'll be a seasoned pro; and the whole process won't take more than about 20 minutes. Be warned though, once your family or friends get used to your hot fresh tortillas, there's no going back to store bought ever again!
THE BEST HOMEMADE FLOUR TORTILLAS
Easy to make, delicious homemade flour tortillas with just five ingredients.
Provided by Heather @ thecookstreat.com
Categories Bread
Time 1h25m
Number Of Ingredients 5
Steps:
- In the bowl of an electric mixer with dough hook add flour, baking powder, and salt and mix.
- Pour in vegetable oil and hot water and knead on medium speed for about 2 minutes (or alternately you can mix by hand and then knead for about 5 minutes). Dough should be soft, stretch and workable, but not overly sticky (see note).
- Place dough in a greased bowl, cover with plastic wrap, and let rest for an hour or up to two hours (see note).
- Divide dough into 10 even portions (about 1.8 or 1.9 ounces each, see note), I use a bench scraper for this. Cup the dough pieces in your hand and roll into a ball on your other palm or another flat surface.
- Preheat cast iron (or heavy bottom) skillet on medium high for about 5 minutes or until a drop of water sizzles on top.
- Lightly flour a work surface and roll dough balls using a floured rolling pin. Flip and turn dough 90 degrees after each roll until dough forms a round shape 8 to 10-inches in diameter. Keep lightly dusting surface and dough with flour as you roll and turn to keep dough from sticking.
- Cook each tortilla on preheated skillet for about 30 to 45 seconds on each side or until brown spots appear on the underside. Adjust temperature of the stove if needed. Be careful not to overcook or tortillas will be dry and crumbly.
- Store cooled tortillas in an airtight container or resealable bag with a paper towel on the top and bottom to soak up moisture. Tortillas will stay good at room temperature for a few days, in the refrigerator for up to a week or frozen for a few months.
EASY TO MAKE FLOUR TORTILLAS
I've always been intimidated about making tortillas. Finally I found a method that for me is easy and that doesn't make me run the other way with equipment I can't pronounce much less spell. The only specialized equipment that this recipe has is a food processor. This was modified from Rick Bayless' recipe.
Provided by Jencathen
Categories Breads
Time 15m
Yield 12 tortillas, 1 serving(s)
Number Of Ingredients 5
Steps:
- 1. Dissolve salt into water and put aside.
- 2. Put measured all purpose flour into your food processor. Add 5 TBSP of the lard. Process until all the lard is incorporated into the flour.
- 3. While food processor is going, slowly add all the water. A dough should form that pulls away from the side of processor.
- 4. Scoop the dough onto a clean dry lightly dusted with flour work space. Knead a few times.
- 4. Divide the dough into 12 portions and form them into the size of a golf ball. Place on a plate in a single layer and cover with plastic wrap. Let them rest for 30 minutes.
- 5. Heat an ungreased 9" cast iron skillet to medium or medium high.
- 6. On your lightly floured station take a dough ball. Press flat with the palm of your hand. It should be round. Now use a rolling pin and roll forward away from you and then back toward you, turn the dough a sixth of a turn and repeat. Keep doing this until it is about 7 inch in diameter. Don't worry if it isn't in a perfect circle. You might need to add a bit of bench flour as you do this so that it doesn't start to stick.
- 7. Lay the tortilla in your hot pan. Cook for about 30-45 secs and then turn over and cook for another 30-45 secs. It will get puffed up. Do not worry and don't flatten. Make sure you don't overcook them as they will become crispy.
- 8. Remove them from the pan and wrap them in a cloth napkin or dish towel. Stack them on top of each other in the dishtowel. This will help them stay soft.
- Side Note: I would roll out 2 and then cook one in the pan and then roll out the next and continued this way until all 12 were done.
Nutrition Facts : Calories 1828.5, Fat 67.4, SaturatedFat 25.6, Cholesterol 60.8, Sodium 1754.5, Carbohydrate 262.3, Fiber 9.3, Sugar 0.9, Protein 35.5
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.
OUR FAVORITE SOFT FLOUR TORTILLAS
How we make flour tortillas that are soft, pliable and perfect for folding or wrapping. We incorporate a few tricks in the recipe for the best results. Dissolving the salt into the warm water helps season the dough. I especially recommend doing this if you are using a coarser salt. Rolling the tortillas very thin and getting the heat of your pan right makes sure that bubbles start to form (our video shows just how large these bubbles can be). It's these bubbles that create the perfect texture.
Provided by Adam and Joanne Gallagher
Categories Bread, Baking
Time 40m
Yield Makes 10 (8-inch) tortillas
Number Of Ingredients 4
Steps:
- Add the salt to the warm water and stir together until the salt has dissolved.
- In a large bowl, use a fork to combine the flour with the oil (or other fat) until it looks crumbly. Pour in almost all of the salty water and stir until a shaggy dough forms. If the mixture seems dry, add a bit more of the water.
- When the dough comes together, transfer to a floured work surface and knead until smooth, two to three minutes. Cover with a clean dish cloth and leave for at least 15 minutes and up to an hour or two. Resting the dough makes rolling it out easier.
- Divide the dough into ten equally sized blobs and then shape into small disks. Use a rolling pin to roll each small disc into 8-inch rounds or use a tortilla press. The thinner the better, here. If you happen to get 9-inch tortillas, don't worry! We also don't worry too much about making them perfectly round. (See our video to watch us do it.)
- Stack the rolled tortillas with a piece of parchment paper between them. Alternatively, you can roll and cook the tortillas at the same time. Roll one tortilla out, then while it cooks, roll the next tortilla out.
- Make ahead: Divide the dough into smaller balls (this recipe makes ten 8-inch tortillas), wrap them very well, and then place into the refrigerator up to three days. About thirty to forty minutes before you are ready to cook the tortillas, take the balls out of the refrigerator and let them come to room temperature before rolling them out.
- Heat a wide, heavy-bottomed skillet over medium-high heat. When it's hot, add the first tortilla. Within 20 to 30 seconds, you should start to see it puffing up with bubbles forming.
- When the bottom of the tortilla has some brown spots, flip it and cook until the second side is browned in spots and the tortilla looks dry around the edges. Each tortilla will take 1 to 2 minutes to cook. If this is taking a long time, increase the heat. If the pan starts to smoke or brown the tortillas too quickly, turn the heat down a bit.
- Transfer the cooked tortilla to a dish towel and cover it then continue with the remaining tortillas, adjusting the heat as needed.
- Store leftover tortillas in a resealable plastic bag for a day or two or freeze if needing to store longer. Fresh homemade flour tortillas are in their softest state when warm so if you have room temperature or cold tortillas, we recommend reheating them in a skillet until they are warm and pliable again.
Nutrition Facts : ServingSize 1 (8-inch) tortilla, Calories 92, Fat 0.4g, SaturatedFat 0g, Cholesterol 0mg, Sodium 233.8mg, Carbohydrate 19.1g, Fiber 0.7g, Sugar 0.1g, Protein 2.6g
FLOUR TORTILLAS
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.
FLOUR TORTILLAS
Learn how to make fresh homemade flour tortillas for your favorite taco and burrito recipes with this easy step-by-step tutorial.
Provided by Kristina Vanni
Categories Side Dish Dinner Lunch Ingredient
Time 1h
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- In a large bowl, combine the flour and salt. Slowly incorporate the warm water and vegetable oil and mix until all the liquid has been absorbed and it comes together into a ball. If the dough feels a bit sticky, add more flour, about 1 tablespoon at a time, as needed.
- Transfer the dough to a work surface and knead for a couple of minutes until it is smooth and soft. The texture will feel like Playdoh.
- Divide the dough into 12 equal-sized balls and flatten each ball slightly. Lightly flour both sides of the dough. Cover with a clean kitchen towel and let the dough rest for about 30 minutes.
- Heat a comal , ungreased cast-iron skillet, or nonstick skillet over medium heat. On a lightly floured surface, roll out each ball with a floured rolling pin to form an evenly rounded 8-inch circle.
- Cook the tortillas, one at a time, in the preheated pan. Cook for about 1 minute on the first side until brown spots begin to form and air bubbles begin to puff up all over the tortilla. Flip over and cook about 30 to 45 seconds more, or until the other side begins to form brown spots and the tortilla puffs up.
- Transfer the cooked tortilla from the pan to a plate or board with a towel. Cover the finished tortillas as you continue to roll out and cook the remaining tortillas.
- Serve warm with your favorite taco fillings and toppings.
Nutrition Facts : Calories 192 kcal, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 1 g, Protein 4 g, SaturatedFat 0 g, Sodium 267 mg, Sugar 0 g, Fat 5 g, ServingSize 12 tortillas (12 servings), UnsaturatedFat 0 g
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5/5 (1)Total Time 1 hr 25 minsCategory Mains, SidesCalories 193 per serving
- Using a stand mixer to knead the doughPlace the flour, salt, baking powder, butter into the stand mixer bowl and add 1 ½ cups of hot water.Attach the dough hook and start the machine on low speed. Knead for about 30 seconds, if the dough looks dry add some or all of the remaining ¼ cup water..Continue to knead the dough until it looks soft and smooth – it will come together quite quickly. Occasionally stop the machine and scrape down the sides of the bowl.
- Divide the dough into 18 even sized pieces.Shape into balls, and coat in flour by dipping each ball into the extra flour, shake off any excess. Place on the bench and cover the balls with a damp paper towel and allow to rest for 15 minutes.Roll out each ball into a thin circle, there is no need to flour the bench or rolling pin as the balls have already been dipped into flour.Tip: Roll out five balls then start cooking and continue to roll and cook until you have done all 18.
- Dry fry the tortillas in a large fry pan, preferably a heavy cast iron pan – it retains the heat better. You will have to experiment to get the correct temperature. The heat needs to be low to medium-low, just hot enough for it to cook in a few minutes on each side without burning.Before placing the tortillas in the fry pan, shake off any excess flour, as this will burn and “dirty” your tortillas. When you are cooking, if you do notice loose flour in the pan wipe it out before adding the next one.As the dough cooks, air pockets inside the dough will cause it to puff up and it will start to look cooked, at this stage check underneath it should be slight coloured in some places. Flip over and cook the top for a minute or two.Transfer to a plate and continue cooking the rest.Tip: To keep the tortillas warm, pile the tortillas on top of each other and wrap in foil that is lined with absorbent paper.
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- Gradually add the lukewarm water while you knead the dough. You can use your fingers or a dough hook in a stand mixer.
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- Add the water and vegetable oil and using your hands, mix together the dough until it is a cohesive ball and all of the liquid has been absorbed. If the dough is too sticky, add more flour 1 tablespoon at a time, as needed. (The dough should be soft and Playdoh-like in texture, but not sticky.)
- Transfer the dough onto your work surface and knead it about 10 times until it becomes smooth all over.
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- In a large bowl, combine flour and salt. Stir in water and olive oil to form a soft dough. Let rest 10 minutes.
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- In a large bowl, whisk together the flour, salt and baking powder. Mix in the lard or butter with your fingers until the flour resembles coarse meal.
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- Preheat a large skillet over medium high heat. With a well-flour rolling pin, roll each ball into a very thin, round tortilla. Place on the hot skillet and cook until bubbly and golden. Flip and cook until golden on the other side. Place cooked tortilla in a tortilla warmer and repeat with the remaining dough.
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- In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Transfer to the bowl of a large food processor. Add the butter and pulse until the mixture resembles cornmeal, about 15 (1-second) pulses. With the food processor running, slowly stream in the warm water.
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5/5 (2)Total Time 40 minsCategory BreadsCalories 125 per serving
- Combine flour, salt, and baking powder in a large bowl, add the water and oil, mix well. *(If using a stand mixer, use the dough hook and mix all ingredients until the dough comes together for about 2 - 3 minutes.)
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- Pour in the hot water and oil and mix until a rough dough forms. The dough should be smooth and slightly tacky but not sticky. If it is, add a little more water and mix in. This can also be done in a stand mixer fitted with a dough hook.
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- In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Transfer to the bowl of a large food processor. Add the butter and pulse until the mixture resembles cornmeal (about 15 1-second pulses). With the food processor running, slowly stream in the warm water. Process until the dough forms a rough ball.
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5/5 (7)Total Time 40 minsCategory BreadCalories 115 per serving
- With your stand mixer, and your dough hook accessory, turn it on to medium low speed. You will want to keep this speed on until your dough forms into a perfectly round ball.
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