Flour Tortilla Mix Food

MIX-N-POUR TORTILLA RECIPE (GO AHEAD & MAKE A DOUBLE BATCH!)

Steps:

• DirectionsCombine all ingredients & whisk together until batter is smooth. Lightly oil cast-iron pan or griddle (I used bacon grease on a griddle) & heat on medium-high heat for a minute or so to get it hot.
• Pour 1/4 to 1/3 cup batter onto hot surface. (depending upon how big & thick you want your tortillas) Use the back of measuring cup to spread and thin the batter to about 5"-6" tortillas.
• After about 2 minutes cooking on the first side, flip and cook the remaining side. When tortilla is fully cooked remove from pan and place on a rack until all tortillas are cooked.
• Enjoy tortillas hot or allow to cool completely & then place in airtight bag and store in the refrigerator. Consume within about a week or so.

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.

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.

HOMEMADE FLOUR TORTILLAS RECIPE

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.

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.

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.

TORTILLAS

Steps:

• Combine the flour, vegetable oil and salt in a bowl. Pour over 150ml warm water and knead to bring the mixture together. Remove from the bowl and knead on a lightly floured work surface for around 5 mins until you make a soft, smooth ball of dough. Cover with a clean tea towel and rest for at least 15 mins before rolling out.
• Cut the dough into 6 equal pieces (about 75g each). Roll out each ball of dough as thinly as possible on a floured work surface. They should make rounds about 20 cm wide, 2mm thick.
• Heat a large frying pan over a medium-high heat. Cook the tortillas for 1-2 mins on each side until golden brown and toasted. Wrap them in foil and cover in a tea towel to keep warm, while you cook the rest. Keeps for two days well wrapped, or cool, wrap and freeze for up to three months.

AUTHENTIC MEXICAN TORTILLAS

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.

FLOUR TORTILLA MIX

Steps:

• In a large bowl, combine the flour, milk powder, baking powder and salt. Cut in shortening until crumbly. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 4 batches (about 10 cups total)., To prepare flour tortillas: In a large bowl, combine 2-1/2 cups tortilla mix and 1/2 cup water. Stir with a fork until mixture forms a ball, adding additional water if necessary. , Turn onto a lightly floured surface; knead 6-8 times or until smooth and combined. Divide into 10 portions. Roll each piece into an 8-in. circle. , In a 10-in. ungreased nonstick skillet, cook each tortilla over medium-high heat for 30-45 seconds or until bubbles form. Turn tortilla, pressing bubbles down with a spatula. Cook about 30 seconds longer or until lightly browned. Yield: 10 tortillas (8 inches each). , To prepare spinach tortillas: In a blender, combine spinach and 1/3 cup water; cover and process until smooth. In a large bowl, combine 2-1/2 cups tortilla mix and spinach mixture. Continue as directed for flour tortillas.

AUTHENTIC FLOUR TORTILLA RECIPE

Steps:

• In a large bowl, combine flour and salt. Add shortening and rub it into the flour with your hands until it is completely incorporated. It should have a cornmeal type texture.
• Be sure water is 110 degrees and add to the flour mixture. Mix together with a wooden spoon then dump onto a floured counter and knead just until the dough comes together. It will still be fairly lumpy. Do not knead too long or it will develop too much gluten.
• Divide dough into 12 pieces, roll them into balls, cover with plastic wrap, and let rest at room temperature for 30 minutes or up to 3 days in the fridge. Don't rush the resting or you won't be able to roll the dough thin enough.
• Flour your counter and one dough ball well. Roll into a very thin 8″ circle. Cover with a towel and repeat. To help keep a round shape, be sure to rotate the tortilla often during rolling.
• Heat an electric skillet to high heat, or a nonstick pan on the stove to medium high heat. Cook tortillas on first side until puffed and lightly brown, about 1 minute, flip and cook another 1 minute. Remove from heat and cover with a towel and serve immediately.

RICE FLOUR TORTILLAS

Steps:

• Boil water. Add the flour and salt in a bowl and stir
• Add ¾ of boiling water slowly to the rice flour. Slowly stir the water through so you can see the consistency change. Add more water if needed
• You will get a crumbly consistency. Cover the bowl with a lid and let it rest for 10 minutes
• Put oil on your hand and knead the crumbly consistency into a dough
• Shape it into a log. Cut into 6 equal-size pieces the size of a golf ball
• Roll each piece of dough into a ball. Shape the tortillas using a tortilla press and use parchment paper to put the dough in between
• Preheat a skillet to medium-high without a baking product
• Bake a tortilla for 1 to 2 minutes per side. Put in a tortilla warmer or in a clean kitchen towel
• Repeat for the remaining 5 tortillas and you are ready to serve

THE BEST HOMEMADE FLOUR TORTILLAS

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.

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.

FLOUR TORTILLAS

Steps:

• Combine the flour, salt and sugar in a medium bowl. Add the shortening or oil and mix until mealy. Stir in 3/4 cup water to form a dough. Turn it out onto a surface and knead, adding more flour if needed, until a smooth, slightly sticky dough is formed, 5 to 7 minutes. Cover the dough with plastic wrap or a towel and let it rest at room temperature for 30 minutes. (Full disclosure: When we're hungry, we skip this step. But letting the dough rest does make it easier to roll these out.)
• Heat a dry skillet over medium heat. Divide the dough into 8 equal parts and roll them out on a lightly-floured surface until they're really thin, keeping the remaining dough balls covered. I like a 1/16- or 1/8-inch thickness but wouldn't turn down a 3/16-inch-thick one. Cook them in the skillet on both sides until they're just starting to show some brown spots, 45 seconds to 1 minute per side. Keep warm in a towel until ready to serve.

FLOUR TORTILLAS

Steps:

• Combine flour, baking powder and salt in a stand mixer and stir to combine. Turn mixer on low speed and add lard; beat until combined. Add 1/2 cup water and stir until combined. Be careful not to overwork dough, to ensure tortillas come out flakey.
• Pull dough out of mixer and place on a clean, workable surface, dusting with extra flour. Manually work dough into a ball, then weigh out 1/2-ounce portions.
• Roll out dough balls with a rolling pin into 4-inch circles to make thin tortillas.
• Heat a nonstick pan over low heat with 1 teaspoon lard just until melted. Add 1 tortilla and cook slowly until lightly brown, then flip over with tongs and cook other side. Continue cooking tortillas, adding lard as needed.

HOMEMADE FLOUR TORTILLAS

Steps:

• MIX: Whisk together the dry ingredients with your hands or with a whisk. Add in the shortening using a pastry cutter, or you can rub the shortening into the flour using your fingertips. Just work the fat into the flour until it resembles a coarse meal. Add the hot water and combine with your hands. When the dough is shaggy and somewhat combined, dump it out onto a clean surface. Bring it together to form a ball. Then, set a timer for 10 minutes and knead the dough until it's soft and supple. It'll feel like it's not soft right away, but once you hit around 4-5 minutes of kneading, you'll notice the dough softens and much easier to work with.
• REST: Cover the dough with a bowl or with wrap in plastic wrap and allow the dough to rest for 20 minutes before proceeding.
• ROLL: On a clean work surface, dusted very lightly with flour, divide the dough into 14 equal portions. Roll the dough into smooth balls, place under a wet paper towel, or just cover with a tea towel. Grab the first one you rolled and roll it out into a tortilla using a rolling pin. Ideally, you want it to be ⅛ - ¼ inch in thickness depending on preference. But not thicker than that. Heat a cast-iron skillet over medium heat.
• COOK: Add the tortilla to the hot skillet and allow for it to start forming bubbles on the surface, this takes about 1 - 1 ½ minute. Once you see the bubbles getting larger, flip the tortilla over and allow for it to cook for an additional 20-30 seconds or until it's done. You may need to turn the heat down once you've made a few tortillas as it gets really hot. Alternately, you can move the skillet off the heat for a few minutes and allow it to cool before proceeding.

BEST HOMEMADE FLOUR TORTILLAS RECIPE

Steps:

• Ingredients Required - All purpose flour , room temperature butter , salt , baking powder, hot water
• Take a wide bowl fitted with the sieve . Dump all dry ingredients - flour , salt , baking powder and sift two or three times. Then add butter to the flour mixture and roughly mix them using hands. Now add hot water to the flour, mix well and kneed few minutes to form a smooth dough. Cover with any lid or cloth and let it rest 5 to 10 minutes.
• Now make small equal sized balls from the dough. Lightly flour the surface and the rolling pin . Using the rolling pin flatten each ball and gently roll them into rounds ( Do not press hard while rolling) . To make even sized rounds, use a lid of a medium sized jar and cut into round shape. Repeat the step until the dough is done. Heat the tawa / griddle . Once its hot place the rolled tortilla on the hot tawa and wait until it is bubbly. Turn and cook the other side until slightly golden . Make sure both side are cooked and light brown spots appear. Place the cooked tortilla in tortilla warmer/ hot case.

FLOUR TORTILLAS

Steps:

• Sift flour into large bowl.
• Add shortening and rub with fingertips until consistency of coarse meal.
• Dissolve salt in warm water and add to flour in steady stream, using fingertips to blend.
• Knead in bowl until dough forms ball.
• Turn out onto lightly floured surface and knead about 3 mins; dough will not be smooth.
• Cover with a towel and let rest at room temperature for 1 hour.
• Knead dough on work surface about 1 minute.
• Cover and let rest at room temp for 10 minutes.
• Pinch off dough in 1 1/2 inch pieces.
• Roll on lightly floured surface into 7-inch circle (roll outward from center but do not get edges too thin).
• Stack between pieces of wax paper.
• Heat a cast iron skillet over med-high heat.
• Cook tortilla, turning occasionally until light brown spots appear on the surface, about 2 minutes.
• Transfer tortillas to a plate and cover with cloth napkin or towel to keep warm.
• Repeat with remaining dough.
• Just before serving, wrap tortillas in foil and reheat in a 250 degree oven or steamer about 5 mins.

FLOUR TORTILLAS

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.

FLOUR TORTILLAS

Steps:

• Combine 9 ounces flour and salt in the bowl of a food processor and pulse 2 to 3 times.
• Add the lard to the flour mixture in 4 to 5 chunks and pulse 10 to 15 times until the mixture resembles coarse crumbs. With the processor running, add the water in a steady stream just until a ball of dough begins to form, approximately 30 seconds.
• Sprinkle the remaining 1/4 cup of flour on a clean surface. Remove the dough from the bowl of the processor and knead until well incorporated and less sticky. Wrap the dough ball in plastic wrap and let it rest at room temperature for 1 hour.
• Evenly divide the dough into 8 pieces and form them into round balls. Roll each ball into 7-inch rounds with a rolling pin on a lightly floured surface. Keep all of the dough balls covered with a tea towel.
• Heat an electric nonstick griddle to 375 degrees F.
• Put the tortillas, 2 to 3 at a time, onto the griddle and cook until light golden, about 4 minutes per side. Can be held for up to 2 hours, at room temperature, wrapped in a barely damp tea towel. Repeat with the remaining tortillas. Microwave for 1 minute in the damp tea towel to reheat.

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.

OUR FAVORITE SOFT FLOUR TORTILLAS

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.

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 agaiy