FLOUR TORTILLAS
My husband's all-time favorite cuisine is Mexican and one taco night a long time ago we realized we were out of tortillas! So he started making them and we fell in love with homemade tortillas instantly. They are so soft and chewy and totally addictive. I'm always sure to make a huge batch of these because I can't resist eating some right off of the pan (with a little butter and salt!) before dinner is ready.
Provided by Molly Yeh
Time 1h20m
Yield 8 servings
Number Of Ingredients 4
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.
HOMEMADE FLOUR TORTILLAS
Traditional flour tortillas - homemade and much better than store bought. Do not substitute vegetable oil or shortening for the lard.
Provided by LaDonna
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 1h
Yield 24
Number Of Ingredients 5
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.
Nutrition Facts : Calories 85.7 calories, Carbohydrate 16 g, Cholesterol 1 mg, Fat 1.3 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.5 g, Sodium 138.4 mg, Sugar 0.1 g
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.
SOFT HOMEMADE FLOUR TORTILLAS
Soft and yummy! They taste like fresh tortillas from my favorite Mexican tortilleria at home in Imperial Beach (San Diego). But, interestingly, there's an egg in the dough.. and that's actually a Honduran "Baleada" variation. You can use oil (or possibly shortening?) in place of lard; they won't have the same authentic taste, but they're still good. I've tried making these with the KitchenAid and I've kneading them by hand.. perfect either way. I've also experimented with hand-pressing vs a tortilla press vs simply using my rolling pin. I definitely prefer the rolling pin method! If your result isn't as soft as you would like, use a little more lard on your hands when shaping the balls.
Provided by laurenpie
Categories Breads
Time 1h
Yield 12 tortillas, 12 serving(s)
Number Of Ingredients 7
Steps:
- Whisk the baking powder and salt into the flour.
- Mix in egg using a wooden spoon.
- Cut in the lard (easiest using a pastry cutter, but can be done with forks or butter knives).
- Add warm water.
- Mix, then knead for 5-10 minutes until smooth (I do about 5 minutes).
- Lightly coat hands with some of the reserved lard, and then shape dough into 12 balls. It will be necessary to re-coat hands every 1-2 tortillas. The dough will seem too wet, but it's okay!
- Lightly flour your board and rolling pin, roll out into thin disks. If you're having trouble getting the tortillas thin enough, use a little more flour on your dough board.
- Fry in a dry pan (no oil) on medium high heat, flipping once.
- Keep warm in towel until ready to serve. Or keep in gallon ziplock in the fridge.
- OPTIONAL: Kitchen-Aid mixer with dough hook will work instead of hand-kneading.
- OPTIONAL: I actually prefer to cook them as I roll them, instead of rolling them all out and then cooking them.
- OPTIONAL: Original recipe instructs, after kneading, to place in a NON-metallic bowl, cover with a wet paper towel, and let rest for 20 minutes. Then again, after shaping balls, rest again (similarly covered) for 10 minutes. I usually skip these steps and think they're still great.
- NOTE: Supposedly you should try to make SMOOTH balls, tucking in the bottom similar to yeast rolls, but in my opinion, it makes no difference.
SOFT FLOUR TORTILLAS
Healthy home made Tortillas without using lard or shortening. Fresh warm Tortillas taste so much better than store bought. Try it !
Provided by ducky007
Categories Breads
Time 55m
Yield 12 Tortillas (6 inches)
Number Of Ingredients 4
Steps:
- In a mixing bowl, combine all ingredients and knead well with hands to form ( If the dough is too dry, add another table spoon or two of water ).
- Wrap up the dough tightly and rest it for 30 minutes at room temperature.
- Divide the dough into 12 golf ball sized balls and roll out on a floured surface to about 6 inches in diameter.
- Heat a non- stick pan over medium heat. Place tortillas in the dry pan for about 1 to 2 minutes.
- When you see bubbles on the top , flip the tortillas over and cook for about 20 seconds .
- Soft and nicely brown-dotted tortillas. Ready to serve!
Nutrition Facts : Calories 171.6, Fat 2.7, SaturatedFat 0.4, Sodium 98.2, Carbohydrate 31.8, Fiber 1.1, Sugar 0.1, Protein 4.3
HOMEMADE TORTILLAS
I usually have to double this flour tortilla recipe because we go through them so quickly. The homemade tortillas are so tender and chewy, you'll never use store-bought again after learning how to make tortillas. -Kristin Van Dyken, Kennewick, Washington
Provided by Taste of Home
Time 30m
Yield 8 tortillas.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
FLOUR TORTILLAS
Make and share this Flour Tortillas recipe from Food.com.
Provided by Kaccy G.
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 161.9, Fat 5.6, SaturatedFat 2.1, Cholesterol 5.1, Sodium 195, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 3.2
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- Using a stand mixer to knead the doughPlace the flour, salt, baking powder, butter into the stand mixer bowl and add 1 ½ cups of hot water.Attach the dough hook and start the machine on low speed. Knead for about 30 seconds, if the dough looks dry add some or all of the remaining ¼ cup water..Continue to knead the dough until it looks soft and smooth – it will come together quite quickly. Occasionally stop the machine and scrape down the sides of the bowl.
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- Dry fry the tortillas in a large fry pan, preferably a heavy cast iron pan – it retains the heat better. You will have to experiment to get the correct temperature. The heat needs to be low to medium-low, just hot enough for it to cook in a few minutes on each side without burning.Before placing the tortillas in the fry pan, shake off any excess flour, as this will burn and “dirty” your tortillas. When you are cooking, if you do notice loose flour in the pan wipe it out before adding the next one.As the dough cooks, air pockets inside the dough will cause it to puff up and it will start to look cooked, at this stage check underneath it should be slight coloured in some places. Flip over and cook the top for a minute or two.Transfer to a plate and continue cooking the rest.Tip: To keep the tortillas warm, pile the tortillas on top of each other and wrap in foil that is lined with absorbent paper.
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