Fat Free Flour Tortilla Food

FAT FREE TORTILLAS

Steps:

• Combine the flour, baking powder, and salt in a mixing bowl. Stir with a fork to combine. Slowly add the warm water while stirring until a crumbly dough forms. Turn the dough out onto a lightly floured work surface. Knead the dough until smooth. Divide the dough into equal sized pieces and roll each into a smooth ball. Cover lightly with plastic wrap and let stand at room temperature for 15 minutes. Preheat an ungreased griddle or skillet to 375 degrees F. Roll each dough ball out into a very thin circle. Place on the griddle and cook until lightly browned and blistered. Flip the tortilla over and cook until lightly browned and blistered. Immediately remove the tortilla from the griddle and cover with a dish towel while you cook the remaining dough. Serve warm or store in an airtight container. These can be frozen by placing waxed paper between each tortilla and placing in a ziptop plastic bag. Press out as much air as possible.

FAT FREE FLOUR TORTILLA

Steps:

• In large bowl, combine flour, baking powder, and salt. Stir well. Add fat-free mayonnaise and use pastry blender (or fork) and blend until flour mixture appears to be coarse throughout.
• Add hot water and stir well. Knead in extra flour. Cover and allow to stand for 10 minutes.
• Set iron griddle over medium to medium-high heat. Tear off a piece of dough, roll into a ball (approximately 2 1/2-inches).
• On well-floured board, roll dough out into a circular flat form as thin as possible (less than 1/8-inch thickness) approximately 6 inches in diameter. Add more flour if dough is sticky.
• Place tortilla on heated griddle and allow it to bubble slightly. Heat for approximately 1-2 minutes.
• Flip tortilla and brown other side approximately 1 minute longer. If tortilla has browned in variable spots and does not have a dough-like texture, then it is done.

FAT-FREE FLOUR TORTILLAS

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 fressze. Makes 1 dozen 9-inch flour tortillas. kwvegan vegan Posted to fatfree digest V97 #011 by [email protected] (Jeffrey V. Butera) on Mar 05, 94.

FLOUR TORTILLAS

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.

FAT FREE WHOLE WHEAT TORTILLAS

Steps:

• In a large bowl combine the flour and 1 cup of water.
• Mix well.
• If it needs more water to get to a dough stage, then add.
• On a floured surface knead the dough until it is soft.
• Make it into balls (12-16 depending on size).
• Then flour a board well.
• Take each ball and roll it as flat as you can.
• Meanwhile heat a pan until it is quite hot.
• Place the rolled out tortilla in the pan and cook for about 45 seconds to 1 minute or until it is bubbling and starting to brown.
• Then turn it over and cook for another 45 seconds.
• Place a clean cotton dishtowel on a plate.
• As each tortilla comes out of the pan put it inside the towel and wrap them up.
• I got 16 tortillas but my pan is small.
• If you want bigger tortillas, make bigger balls of dough.

FLOUR TORTILLAS

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.

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.