Flour Tortilla Recipe Jamie Oliver 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.

HOMEMADE TORTILLAS

Steps:

• This works great as a stand-alone recipe, but also as a component in Jamie's Taco Party from Together - see the full collection of menus here.
• ON THE DAY You can't beat the smell and taste of homemade tortillas. Measure out 700ml of boiling kettle water and let it cool for 5 minutes. Put the flour into a large bowl with a pinch of sea salt and make a well in the middle, then pour in the hot water. Use a fork to gradually mix in the flour, until it starts to come together. Bring into a smooth dough, then, once cool enough to handle, divide into six equal pieces and split each sixth into six balls, giving you 36 in total - cover with a clean damp tea towel as you go to prevent them drying out. Tear off a large sheet of greaseproof paper, fold it in half, place one ball in the middle, press down to flatten, and roll it out between the paper until about 2mm thick, then repeat the process, stacking them in sheets of greaseproof paper as you go so they don't dry out. Cook three tortillas at a time for 1 minute on each side in a large dry hot non-stick pan on a medium heat. As they're cooked, stack them up in a clean tea towel so they stay warm until you're ready to tuck in. Delicious served with Slow-cooked pork belly.

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 TORTILLA RECIPE

Steps:

• Sift the flour, salt & baking powder into a large mixing bowl.
• Into the dry ingredients cut in the shortening, or add oil if you are using this option, & mix with your fingertips to combine.
• Add the milk or water, working the liquid into the dough until a sticky ball forms.
• Wrap in plastic and let rest for at least 30 minutes.
• Divide the dough into 8-10 balls (for small tortillas) or 6-8 balls for larger ones, cover them again with the damp cloth.
• Lightly dust a counter or pastry board w/flour & roll out each ball of dough into a circle or oval approximately 1/8" thick. If you want nicely rounded tortillas, trim off any ragged edges & discard. Don't roll the dough out more than once or the tortillas will be tough.
• Heat a dry griddle or heavy skillet over high heat for 5 minutes. Cook the tortillas 30 seconds on each side or until the dough looks dry & slightly wrinkled & a few brown spots form on both surfaces. Do not over cook or they will be hard. Butter and roll up and wrap in damp tea towel to keep warm as you cook the other tortillas.
• (I place cooked ones wrapped in the damp towel in a low 200 oven to keep warm, while I am cooking the rest.) Serve warm.~~.