Light Flour Tortillas Food

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.

LIGHT FLOUR TORTILLAS

Steps:

• If using bowl and hands: Mix dry ingredients together. Instead of cumin, feel free to substitute garlic salt, curry powder, or any other seasoning you like.
• If desired, add finely chopped cilantro, the zest of a whole lime, and the juices of a whole lime.
• Add remaining ingredients. If too dry, add more water by the teaspoon. Knead until not too stiff. The dough should have the consistency of fresh Play-Doh. NOTE: if making a combination all purpose flour and corn flour tortilla, you'll need as much as double the water to get the right consistency.
• Wrap dough ball in saran wrap and let stand at room temperature for 15 minutes.
• Separate dough into 6 pieces and form into balls. Cover in saran wrap and let stand for another ten minutes.
• Roll out each ball into a ten inch round. If you have a tortilla press, dust liberally with flour to prevent sticking. Use a rolling pin to flatten even more if the press doesn't get it flat enough. Stack on plate and cover with a tea towel so they don't dry out.
• If using a stove top, using a large griddle, preheat on range element to medium high / high. If using an electric griddle, do the same. Do not grease.
• Place dough round on griddle, flipping after about 30 seconds. Tortillas are cooked when they are slightly golden in color on both sides.
• Use immediately, adding salt as desired before serving. Store in refrigerator in Ziplock bag for up to five days or freeze for future use.
• To use out of fridge or after defrosted: Heat, one by one, in griddle until pliable, or place one on plate, put filling in middle, and place in microwave, on high, for 15 to 20 seconds.

EASY TO MAKE FLOUR TORTILLAS

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.

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.

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.

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:

• Mix and knead for 5 minutes.
• Let rest a few minutes.
• Pinch off about a half-dollar size piece and, on a floured surface, roll flat with a rolling pin until 1/8" thick.
• Hint: Each time you roll the pin over the tortilla, gently pick it up and turn it; this gives it the roundness.
• Also, make sure you are working on a floured surface and keep your rolling pin floured.