Texas Flour Tortillas Food

HOMESICK TEXAN'S FLOUR TORTILLAS

Steps:

• Mix together the flour, baking powder, salt and oil.
• Slowly add the warm milk.
• Stir until a loose, sticky ball is formed.
• Knead for two minutes on a floured surface. Dough should be firm and soft.
• Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
• After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren't touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It's very important to let the dough rest, otherwise it will be like elastic and won't roll out to a proper thickness and shape.).
• After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it's thin and about eight inches in diameter. (If you roll out pie crusts you'll have no problem with this.) Don't over work the dough, or it'll be stiff. Keep rolled-out tortillas covered until ready to cook.
• In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it's done.
• Keep cooked tortillas covered wrapped in a napkin until ready to eat.
• Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
• While you probably won't have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.

TEXAS FLOUR TORTILLAS

Steps:

• Mix together the flour, baking powder, salt and oil.
• Slowly add the warm milk.
• Stir until a loose, sticky ball is formed.
• Knead for two minutes on a floured surface. Dough should be firm and soft.
• Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
• Break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren't touching) and then cover balls with damp cloth or plastic wrap for 10 minutes.
• After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it's thin and about eight inches in diameter. Don't over work the dough, or it'll be stiff.
• Keep rolled-out tortillas covered until ready to cook.
• In a dry iron skillet heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it's done.
• Keep cooked tortillas covered wrapped in a napkin until ready to eat.

TEXAS FLOUR TORTILLAS

Steps:

• Method:.
• Mix together flour, baking powder, salt and oil.
• Slowly add the warm milk and stir until a loose sticky ball is formed.
• Knead for two minutes on a lightly floured surface. Dough should be firm and soft.
• Let dough rest in a bowl covered with a damp cloth or plastic wrap for 20 minutes.
• After dough has rested break off eight sections, roll them into balls, place on a plate and cover with damp cloth or plastic wrap. let rest for 10 minutes.( it is important to let dough rest, otherwise it will be like elastic and hard to roll out).
• One at a time pat dough into a 4 inch circle, and then roll with a rolling pin form the center until it is thin and about 8 inches in diameter. ( like rolling a pie crust, dust with a little flour to prevent dough form sticking to the rolling pin.) Don't overwork the dough or it will be to stiff. keep rolled out tortillas covered until ready to cook.
• In a dry iron skillet or electric griddle heated to med/high cook tortillas about 30 seconds on each side. It should start to puff a bit when done, and should have a nice brown speckled appearance. Keep cooked tortillas covered or wrapped in a napkin till ready to eat.
• Leftovers are great reheated over an open flame on your gas stove. If you have leftovers.

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.

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.