How do you make homemade tortillas?!


Question: Flour Tortilla Recipe
2 cups flour (you can get creative with your flour choices like whole wheat, spelt, soy, or a mixture of flours)
1/2 teaspoon salt
1/4 cup vegetable shortening or vegetable oil
1 teaspoon baking powder
1/2 cup warm water or milk (may possibly need to add more, up to 3/4 cup)

Sift the flour, salt & baking powder into a large mixing bowl.
Into the dry ingredients cut in the shortening, or add oil if you are using this option, & mix with your fingertips to combine.
Add the milk or water, working the liquid into the dough until a sticky ball forms.
Wrap in plastic and let rest for at least 30 minutes.
Divide the dough into 8-10 balls (for small tortillas) or 6-8 balls for larger ones, cover them again with the damp cloth.
Lightly dust a counter or pastry board w/flour & roll out each ball of dough into a circle or oval approximately 1/4" thick. If you want nicely rounded tortillas, trim off any ragged edges & discard. Don't roll the dough out more than once or the tortillas will be tough.
Heat a dry griddle or heavy skillet over high heat for 5 minutes. Cook the tortillas 30 seconds on each side or until the dough looks dry & slightly wrinkled & a few brown spots form on both surfaces. Do not over cook or they will be hard. Butter and roll up and wrap in damp tea towel to keep warm as you cook the other tortillas.
(I place cooked ones wrapped in the damp towel in a low 200 oven to keep warm, while I am cooking the rest.) Serve warm.~~.


Answers: Flour Tortilla Recipe
2 cups flour (you can get creative with your flour choices like whole wheat, spelt, soy, or a mixture of flours)
1/2 teaspoon salt
1/4 cup vegetable shortening or vegetable oil
1 teaspoon baking powder
1/2 cup warm water or milk (may possibly need to add more, up to 3/4 cup)

Sift the flour, salt & baking powder into a large mixing bowl.
Into the dry ingredients cut in the shortening, or add oil if you are using this option, & mix with your fingertips to combine.
Add the milk or water, working the liquid into the dough until a sticky ball forms.
Wrap in plastic and let rest for at least 30 minutes.
Divide the dough into 8-10 balls (for small tortillas) or 6-8 balls for larger ones, cover them again with the damp cloth.
Lightly dust a counter or pastry board w/flour & roll out each ball of dough into a circle or oval approximately 1/4" thick. If you want nicely rounded tortillas, trim off any ragged edges & discard. Don't roll the dough out more than once or the tortillas will be tough.
Heat a dry griddle or heavy skillet over high heat for 5 minutes. Cook the tortillas 30 seconds on each side or until the dough looks dry & slightly wrinkled & a few brown spots form on both surfaces. Do not over cook or they will be hard. Butter and roll up and wrap in damp tea towel to keep warm as you cook the other tortillas.
(I place cooked ones wrapped in the damp towel in a low 200 oven to keep warm, while I am cooking the rest.) Serve warm.~~.

I really don't know but there is a website that you can get recipes off of. www.foodnetwork.com

Homemade Corn Tortillas:

25 min 5 min prep
12-14 servings

2 cups masa harina (* blue or yellow)
1 teaspoon salt
2/3 cup boiling water

Combine Masa Harina and salt in a medium-sized mixing bowl.
Add boiling water and stir until dough resembles, thick, cooked cereal.
Wet hands and form dough into balls the size of an egg.
Place each ball of dough between two lightly moistened pieces of waxed paper and flatten to about 1/8 inch thick, using a tortilla press, rolling pin, or pressure from the hands. Remove tortilla from waxed paper.
Heat griddle or skillet on medium-high heat.
Place each tortilla on the griddle and cook for approximately 1 minute on each side.
(Tortillas should be lightly speckled.).
* Masa Harina is available in the cereal section of most grocery stores.





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources