How to make flour tortillas?!
Answers: the easier the better! thanks soo much! i used to know how but i have forgotton.
****HOMEMADE FLOUR TORTILLAS
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vegetable oil or non-hydrogenated lard
3/4 cup lukewarm milk
In a bowl, stir together the flour, baking powder, and salt. Add vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour mixture, and using clean hands, work into a sticky dough.
Turn dough out onto a surface dusted with flour and knead vigorously for about 2 minutes or until the dough is no longer sticky.
Return dough to bowl, cover with a damp cloth and allow to rest for 10 -20 minutes so that it will be easier to roll out.
Divide dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together.
Dust a clean pastry board or working surface with flour.
One at a time, remove each piece of dough. Press it out into a 5-inch circle. Using a flour dusted rolling pin, roll out the tortilla from the center out until the tortilla measures a little less than 1/4 inch thick and is a 7 or 8 inch circle.
Transfer the tortilla to a dry preheated skillet or griddle. when the tortilla begins to blister, allow it to cook for 30 seconds, flip it, and cook the other side the same way.
Remove tortilla, place it in on a clean paper towel and cover loosely with foil. Repeat for remaining tortillas.
Tortillas freeze well. Wrap tightly in plastic, removing any air pockets. Keeps frozen for several weeks.
To serve tortillas which have been frozen, thaw at room temperature, wrap in foil and heat in a warm oven.
2 cup Unbleached all-purpose
1 x Flour
1 teaspoon Salt
? teaspoon Baking powder
? cup Vegetable shortening
? each To 3/4 cup very hot water
MAKES 12 TORTILLAS Since tortillas freeze well, you can make a batch on a leisurely day and have a supply on hand. Mix the flour with the salt and baking powder. Using your hands, mix in the shortening until the mixture becomes a coarse, even meal. Mix in 2/3 cup of the water, adding it all at once, and knead for 2 minutes, or until the dough has the consistency of a stiff bread dough. If dry and crumbly, add extra water; if too moist, add a few tablespoons of additional flour. Cover the dough and allow it to rest for 20 minutes. Heat a skillet, saute pan, or griddle over medium-high heat until hot enough that a drop of water immediately sizzles and evaporates. You will be rolling and then cooking each tortilla, rather than rolling them all and then cooking them. Pinch off a piece of dough the size of a golfball and dust your hands and the dough ball with flour. Place the ball on a floured surface and flatten the ball with your hands into a circle 1/2 inch thick. Then, using a rolling pin, roll it twice in the same direction and form a circle 1/8 inch thick and about 8 to 9 inches in diameter. Immediately place it in the hot skillet and cook it for 30 to 45 seconds, or until bubbles begin to form on the top. If the tortilla puffs up into a pillow, push it down with a spatula. Turn and cook 20 seconds, remove with a spatula, and keep warm by placing it in a tea towel and covering it with the towel. Roll and cook remaining dough the same way. TO SOFTEN FLOUR TORTILLAS: Flour tortillas, like corn tortillas, become brittle when cold, and must be softened to become pliable for bending into quesadillas or rolling for chimichangas. To soften, heat a dry skillet, saute pan, or griddle over medium heat. Heat a tortilla for about 30 seconds, or until bubbles start to appear on top. Turn and heat the second side for about 15 seconds
carolines recipie above is spot on, EXCEPT, use MASA flour instead of all-purpose flour if you can find it, and add 1 tbsp of adobo to the mix, they will taste more flavorful and authentic.
EZ Flour Tortilla Recipe
Ingredients:
3 cups unbleached flour
2 tsp. baking powder
1 tsp. salt
4-6 Tbsp. vegetable shortening
about 1 1/4 cups warm water
Directions
1. Mix dry ingredients in a large bowl.
2. Add vegetable shortening
3. Use a fork or a pastry cutter to cut in the shortening or just do it the old fashioned way and use your hands.
4. Next add warm water a little at a time until your dough is soft and not sticky. You do not need very hot water.
5. Knead the dough for a few minutes.
6. Now you will pull off pieces of dough to form about 12 small dough balls. Let them rest for at least 10 minutes, longer if you like.
7. This is a good time to heat up the cornmeal. You will want to set it at medium to high heat. If it is too hot the tortillas will cook too fast.
8. Now you can roll out the dough with your tortilla rolling pin. It is a good idea to dust each ball with a little flour just before you roll them out. Lay the rolling pin in the center of the dough ball and roll up, center and roll down. It is good to lift the dough and turn it. Again, rolling pin in the center and roll. Roll them out fairly thin.
9. Lay your tortilla on the hot cornmeal. It takes just a few seconds to cook. Flip to the other side. When they are done it should have lots of nice brown speckles. Place them in a
towel. If you would like you can use a tortilla warmer to keep them warm longer.
They are ready to be served!