FLOUR TORTILLAS
My favorite homemade flour tortillas are perfectly soft, chewy, thick, and flavorful -- and easy to make with just 5 ingredients!
Provided by Ali
Time 35m
Number Of Ingredients 5
Steps:
- Briefly stir together the flour, sea salt and baking powder together in a large mixing bowl until combined. Add the hot water and coconut oil and stir until a shaggy dough begins to form.
- Turn the dough onto a floured surface, and use your hands to knead the dough for 1-2 minutes until it is fairly smooth.
- Form the dough into a round ball and pat it down slightly so that it forms an evenly-thick disk. Cover with a clean kitchen towel and let the dough rest for 10 minutes.
- Use a knife to cut the dough into 12 equal wedges. Use your hands to roll a wedge into a roughly-shaped ball. Then use a rolling pin or a tortilla press to roll the dough ball out into a 6-inch tortilla.
- Heat a cast-iron skillet or heavy-bottomed sauté pan over medium-high heat. Add the tortilla and cook for 30-60 seconds, until tiny little bubbles begin to appear on the surface and/or golden spots appear on the bottom of the tortilla. Flip and cook on the second side for about 30 seconds, or until the bottom is also slightly golden. Then transfer to a clean plate or bowl, cover with a clean dishtowel, and set aside. Repeat with the remaining dough balls. (I like to roll out the next tortilla while the current one is cooking, to save time.) Also, if the skillet seems to be getting too hot and cooking the tortillas too quickly, just reduce the heat.
- Serve warm and enjoy! I recommend keeping the tortillas covered with a dishtowel or stored in a tortilla warmer until they are served, so that they can stay warm and not dry out.
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.
THE BEST HOMEMADE FLOUR TORTILLAS
Easy to make, delicious homemade flour tortillas with just five ingredients.
Provided by Heather @ thecookstreat.com
Categories Bread
Time 1h25m
Number Of Ingredients 5
Steps:
- In the bowl of an electric mixer with dough hook add flour, baking powder, and salt and mix.
- Pour in vegetable oil and hot water and knead on medium speed for about 2 minutes (or alternately you can mix by hand and then knead for about 5 minutes). Dough should be soft, stretch and workable, but not overly sticky (see note).
- Place dough in a greased bowl, cover with plastic wrap, and let rest for an hour or up to two hours (see note).
- Divide dough into 10 even portions (about 1.8 or 1.9 ounces each, see note), I use a bench scraper for this. Cup the dough pieces in your hand and roll into a ball on your other palm or another flat surface.
- Preheat cast iron (or heavy bottom) skillet on medium high for about 5 minutes or until a drop of water sizzles on top.
- Lightly flour a work surface and roll dough balls using a floured rolling pin. Flip and turn dough 90 degrees after each roll until dough forms a round shape 8 to 10-inches in diameter. Keep lightly dusting surface and dough with flour as you roll and turn to keep dough from sticking.
- Cook each tortilla on preheated skillet for about 30 to 45 seconds on each side or until brown spots appear on the underside. Adjust temperature of the stove if needed. Be careful not to overcook or tortillas will be dry and crumbly.
- Store cooled tortillas in an airtight container or resealable bag with a paper towel on the top and bottom to soak up moisture. Tortillas will stay good at room temperature for a few days, in the refrigerator for up to a week or frozen for a few months.
THE BEST FLOUR TORTILLAS
These are very good and are like the store bought kind but better! They are Delicious warm from the pan! You can use these just like any store bought kind, to make fajitas, burritos, etc.
Provided by chloethecook
Categories Breads
Time 22m
Yield 7-10 tortillas, 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine dry ingredients.
- Add milk & oil.
- Knead and shape into plum-sized balls.
- Roll into tortillas (very thin) and fry in oil until each side of the tortilla has a few golden brown spots. You want them to be flexible and soft, not crunchy and brittle. Enjoy!
HOMEMADE FLOUR TORTILLAS
Provided by Guy Fieri
Time 1h27m
Yield 8 (8 to 9-inch diameter) tortillas
Number Of Ingredients 6
Steps:
- In the bowl of a food processor fitted with the bottom blade, add the all-purpose flour, wheat flour and salt and pulse 2 to 3 times to combine. Add in the cold lard and butter and pulse until the mix resembles cornmeal-like texture, 5 to 6 (20-second) pulses. Add the warm water and pulse until a dough ball forms.
- Turn the dough out onto a well-floured board and knead until the dough is elastic and smooth and no longer sticky, 3 to 4 minutes. Form into a small loaf shape, about 6 by 4-inches. Wrap tightly in plastic wrap and let rest at room temperature for 1 hour.
- Cut the dough into 8 equal pieces. Working with one at a time, roll into a ball, about the size of a golf ball and dust lightly with flour. Repeat.
- Place the balls, one at a time, into a well-floured tortilla press, press down and remove. You should have a 6-inch disc at this point. Place the disc on a floured board and roll out to 8 to 9-inch in diameter and almost paper thin, lightly dusting with flour and turning as needed. You can stack them, separated by waxed paper.
- Heat a cast-iron skillet or griddle over medium heat. Add the raw tortillas, one at time, cook for 30 to 45 seconds per side, or just until the bubbles puff up, then turn and repeat. Keep the cooked tortillas in a towel, covered, to keep warm and pliable.
- Special equipment: tortilla press.
FLOUR TORTILLAS
Follow this homemade tortilla recipe to make tortillas that are perfectly fluffy, pliable, and elastic-ideal for making the best burritos you've ever had.
Provided by Alan Delgado
Yield Makes eight 10" tortillas
Number Of Ingredients 5
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.
CHEF JOHN'S FLOUR TORTILLAS
Homemade tortillas are so much better that if you do decide to give these a try, be warned that you'll have a very hard time ever going back to the packaged option again.
Provided by Chef John
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Whisk flour, salt, and baking powder together in a large bowl. Add vegetable shortening and work into flour mixture using a pastry cutter until it resembles coarse crumbs.
- Form a well in the middle of flour mixture and mix in hot water. Work flour and water mixture together with a fork and transfer to a cutting board.
- Knead until a smooth, soft dough is formed, about 3 minutes. Add more flour if dough is too sticky.
- Place more flour on cutting board, cover dough with bowl, and let rest for 15 minutes.
- Cut ball of dough into eight equal parts and cover until needed.
- Roll out balls of dough either by hand or with a tortilla press.
- Heat a large skillet over medium-high heat. Place flattened tortilla in skillet and cook until it begins to bubble, about 1 minute. Flip tortilla over and cook for an additional minute. Flip again and cook for 1 more minute. Repeat with remaining dough.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 23.9 g, Fat 6.7 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 1.6 g, Sodium 234.3 mg
FLOUR TORTILLAS
Easy flour tortillas in just four steps.
Provided by zelbbub
Time 30m
Yield Makes Portions
Number Of Ingredients 0
Steps:
- Combine the flour and salt in a large bowl. In a measuring jug mix the (luke) warm water and oil together and add to the flour.
- Stir together until all ingredients are well combined and form a dough.
- On a floured surface, knead the dough for 2-3 minutes. Divide the dough into 8 balls and roll each one out individualy. Aim for each tortilla to be a similar size to a dinner plate, the dough will shrink back abit when it is resting.
- In a large frying pan warm a teaspoon of oil and cook each tortilla for 1 minute each side on a medium heat. Each side should just start to brown on any raised areas.
More about "the best flour tortillas food"
THE BEST FLOUR TORTILLAS FOR BURRITOS, QUESADILLAS, WRAPS, …
From epicurious.com
Author Joe SevierEstimated Reading Time 6 mins
BEST FLOUR TORTILLAS - CREATE THE MOST AMAZING DISHES
6 BEST TORTILLAS AND WRAPS, AND 5 TO AVOID - EAT THIS NOT THAT
From eatthis.com
HOW TO MAKE THE BEST HOMEMADE FLOUR TORTILLAS | VEGAN
From hurrythefoodup.com
THE BEST FLOUR TORTILLAS RECIPE - FOOD NEWS
From foodnewsnews.com
BEST EVER FLOUR TORTILLAS - DASH OF SANITY
From dashofsanity.com
20 RECIPES WITH TORTILLAS - HOW TO MAKE TORTILLAS INTO A MEAL - KITCHN
From thekitchn.com
TORTILLAS - WALMART.COM
From walmart.com
THE BEST FLOUR TORTILLAS | COOK'S ILLUSTRATED
From cooksillustrated.com
THE BEST FLOUR TORTILLAS FOR BURRITOS, QUESADILLAS, WRAPS, AND MORE ...
From mariaandricardos.com
THE BEST GLUTEN-FREE TORTILLAS, RANKED BY TASTE & NUTRITION
From mariamarlowe.com
BEST HOMEMADE TORTILLAS RECIPE - HOW TO MAKE HOMEMADE …
From delish.com
THE BEST FLOUR TORTILLAS FOR BURRITOS, QUESADILLAS, WRAPS, AND MORE
From yahoo.com
DIY: GET THE BEST TASTING FLOUR TORTILLAS BY MAKING THEM AT HOME
From kqed.org
BEST HOMEMADE FLOUR TORTILLAS RECIPE - NO LARD - PREPBOWLS
From prepbowls.com
WE TRIED 6 TORTILLAS AND THIS WAS THE BEST | MYRECIPES
From myrecipes.com
OUR FAVORITE SOFT FLOUR TORTILLAS - INSPIRED TASTE
From inspiredtaste.net
WORLDS BEST FLOUR TORTILLAS - HUNGRY DOUG
From hungrydoug.com
FLOUR TORTILLAS SHELF LIFE: DOES IT GO BAD? HOW TO TELL
From nomspedia.com
MEXICAN-STYLE FLOUR TORTILLAS RECIPE - SERIOUS EATS
From seriouseats.com
FLOUR TORTILLA RECIPE - THE BEST HOMEMADE FLOUR TORTILLAS
From eatingonadime.com
14 TASTY WAYS TO USE TORTILLAS | ALLRECIPES
From allrecipes.com
TEXAS FLOUR TORTILLAS BEST RECIPES
From findrecipes.info
THE BEST HOMEMADE FLOUR TORTILLAS! | BULK NATURAL FOODS
From bulknaturalfoods.com
70 TASTY RECIPES WITH FLOUR TORTILLAS | TASTE OF HOME
From tasteofhome.com
20 POPULAR TORTILLA BRANDS RANKED FROM WORST TO BEST - MARIA
From mariaandricardos.com
THE BEST FLOUR TORTILLAS OF 2022 - LINK REVIEWS
From linkreviews.com
MISSION ORGANIC UNCOOKED FLOUR TORTILLAS NUTRITION FACTS
From fastfoodnutrition.org
TORTILLA SIZES AND TYPES: CHOOSE THE BEST ONES - UNO CASA
From unocasa.com
THE BEST EASY HOMEMADE FLOUR TORTILLAS - HOUSE OF NASH EATS
From houseofnasheats.com
WHICH TYPE OF TORTILLA IS HEALTHIER? - CONSUMER REPORTS
From consumerreports.org
WHAT TO MAKE WITH FLOUR TORTILLAS - THE TORTILLA CHANNEL
From thetortiliachannel.com
HOMEMADE FLOUR TORTILLAS - TASTES OF LIZZY T
From tastesoflizzyt.com
REAL SIMPLE’S FAVORITE GROCERY-STORE TORTILLAS
From realsimple.com
10 BEST BREAKFAST FLOUR TORTILLAS RECIPES | YUMMLY
From yummly.com
THIN AND TENDER FLOUR TORTILLAS RECIPE - SERIOUS EATS
From seriouseats.com
BEST STORE BOUGHT TORTILLAS - SNACK GIRL
From snack-girl.com
FLOUR VS. CORN TORTILLAS: WHICH DO YOU USE (AND WHEN)? - FOOD …
From foodrepublic.com
10 BEST FLOUR TORTILLA APPETIZERS RECIPES | YUMMLY
From yummly.com
THE BEST HOMEMADE FLOUR TORTILLAS RECIPE - LITTLE SPICE JAR
From littlespicejar.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love