No Flour Tortillas Recipe 435 Food

NO LARD FRESH FLOUR TORTILLA'S

Steps:

• Combine 2 cups flour with the baking powder, and mix.
• Add the olive oil and mix until the flour is coated.
• Slowly add in the hot water, mixing the dough, so that all the flour is covered. Once the dough starts to become solid, you can remove it from the mixing bowl and place on a lightly floured surface.
• Start to kneed the dough, slowly adding flour until it starts to become elastic, and pressing down on the dough, it bounces back.
• Divide the dough into 6 pieces and roll into balls. Slightly press down on each and cover lightly with a clean towel or cloth. Let the dough rest for 20 to 30 minutes*
• Next, on a lightly floured surface begin rolling out each tortilla ball, into a 6 inch disc. They each should be about 1/4 inch thick. Don't worry about getting perfect circle's. anyone enjoying these won't care!
• Heat a skillet (preferably cast iron*) to medium to high heat (usually 5-6). Once heated through, place a tortilla on the skillet and heat until little bubbles start to form (approximately 2 minutes). Flip to cook the other side, another 2 minutes. The tortilla should have small brown spots, and be soft to the touch. Place in a tortilla warmer to keep warm while you make the rest.

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.

SONORAN-STYLE FLOUR TORTILLAS

Steps:

• In the bowl of a stand mixer, whisk together flour, salt and baking powder. Place bowl onto mixer, and affix paddle attachment. Mix for 30 seconds at low speed, then slowly add lard in a thin stream. Allow fat to partly incorporate, then slowly pour water in a thin stream. Allow dough to come together, then increase speed to medium-low and knead for about 2 minutes. The dough will be somewhat wet, webby and shiny. Place dough in a plastic bag, and allow to rest at room temperature for 2 hours.
• Divide dough into 12 pieces the size of a golf ball. Roll into smooth balls, and place on a parchment-lined baking sheet. Cover with plastic, and allow to rest at room temperature for 30 minutes.
• Working on a very lightly floured smooth surface, use a rolling pin to roll balls into 4-inch circles, and place onto a parchment-lined baking sheet in a single layer. Repeat with remaining dough, adding layers of parchment as needed to ensure tortillas do not touch or overlap. Cover last layer with parchment, and allow dough to rest 10 minutes.
• Heat a griddle or large cast iron skillet over medium-high heat.
• Working on a very lightly floured smooth surface, use a rolling pin to roll each tortilla into an 8-inch circle: Start with the pin in the center of the circle and roll out to the edge, rotating the tortilla after every roll. Roll until the dough is very, very thin and the edges begin to smear onto the work surface. Alternatively, stretch tortillas out by hand, rotating and pulling gently from the edges, until nearly transparent.
• When a few drops of water dripped onto the griddle or pan immediately sputter and evaporate, the cooking surface is sufficiently hot. Gently peel the tortilla off the work surface, and lay onto the griddle. It should immediately sizzle and puff lightly. Cook, rotating, for 20 to 30 seconds per side, until lightly golden in spots. Stack in a resealable plastic bag to allow to steam and soften. Continue with remaining tortillas.
• Serve warm or use to make tacos, quesadillas or burritos.

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:

• Whisk 3⅓ cups (417 g) unbleached all-purpose flour, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. baking powder, and 1 tsp. baking soda in a medium bowl to combine. Using your hands, work in 6 Tbsp. lard or vegetable shortening, melted, until incorporated and mixture looks crumbly. Pour in 1 cup plus 2 Tbsp. hot water (about 100°F) and mix well.
• Transfer dough to a surface and knead until it comes together and springs back slowly when pressed, about 5 minutes. Wrap dough in plastic and let rest at room temperature at least 1 hour, or chill up to 12 hours (preferable). If chilling, let dough sit at room temperature 1 hour before making tortillas.
• Unwrap dough and divide into 8 equal pieces (about 99 g each if you have a scale). Working with 1 piece at a time, pull edges of dough up and into center, then rest a cupped hand over dough so your palm and fingers enclose it and slowly work your hand in a circular motion on the counter to shape dough into a ball. Cover balls with plastic wrap to keep from drying out and let rest 30 minutes.
• Working one at a time, roll out each ball of dough on a lightly floured surface, dusting lightly with more flour if needed (use as little as possible) to 11"-12" rounds (they should be thin enough that you can see the counter through the dough).
• Heat a comal or large cast-iron or nonstick skillet over medium-high until smoking. Working one at a time, cook tortillas until charred in spots and bubbles form on surface, 10-15 seconds. Flip and cook until charred in spots on second side, about 10 seconds. Stack and wrap in a kitchen towel to keep warm as you go.