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
SUPER EASY TORTILLAS
My boyfriend and my son LOVE homemade tortillas so I make them as much as I can. But the easier, the better, right?? This recipe makes very good tortillas, I promise!!
Provided by babygirl65
Categories Breads
Time 30m
Yield 10-12 tortillas, 4-6 serving(s)
Number Of Ingredients 2
Steps:
- In a large bowl, add 2 cups of White Wing tortilla mix. (White Wing can be found next to the regular flour, they also make a mix for corn tortillas that is also very good).
- Add 1/2 cup water.
- Mix until it comes together. May have to add more water if it is too thick or more mix if too thin.
- After mixing, cover bowl with warm cloth for about 10 minutes.
- Pinch small balls of mix and roll out tortilla, (this takes practice).
- Heat comale (mexican griddle or cast iron griddle) on medium heat.
- Cook on one side for about 30-45 seconds, flip and cook another 30-45 seconds. Don't leave on too long or they get hard.
- Keep warm in a tortilla warmer. I usually make them and serve them immediately while my family is eating. (traditional way).
Nutrition Facts : Calories 224.8, Fat 5.9, SaturatedFat 2.3, Sodium 376.3, Carbohydrate 37.3, Protein 5.4
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
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