Food recipes
Homemade Tortillas
Homemade Tortillas Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking soda oil, olive, salad or cooking salt, table water, bottled, generic Directions: Use a fork to blend the flour, bak...
Homemade Tortillas
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
oil, olive, salad or cooking
salt, table
water, bottled, generic
Directions:
Use a fork to blend the flour, baking soda and vegetable oil together in a large mixing bowl.
It will become pebbly.
Dissolve the salt in the warm water, then pour the water into the bowl.
Use the fork to work the mixture just until it becomes a soft dough.
Form the dough into a ball and turn it out onto a lightly floured surface.
Knead the dough for about 23 minutes to make it smooth and uniform.
Return the dough to the bowl, cover it and let it rest for 30 minutes.
Once it has rested, divide the dough into 12 equal pieces and roll them all into little balls about the size of golf balls.
Use a floured rolling pin to roll each ball out into large, thin enough circles to be taco shells.
If you have a tortilla press, press the balls of dough in it and then just roll each pressed disc out a little more to be the perfect size.
Stack them with parchment paper in between until you are ready to cook them.
Preheat an electric griddle to 375 degrees F or a nonstick skillet over medium high heat.
Cook each formed tortilla for not even a minute on each side, just until they start to get golden with little brown spots.
Once they are all cooked, you can seal and refrigerate them for a few days.
Enjoy using them for tacos, fajitas, or wrap sandwiches!
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
oil, olive, salad or cooking
salt, table
water, bottled, generic
Directions:
Use a fork to blend the flour, baking soda and vegetable oil together in a large mixing bowl.
It will become pebbly.
Dissolve the salt in the warm water, then pour the water into the bowl.
Use the fork to work the mixture just until it becomes a soft dough.
Form the dough into a ball and turn it out onto a lightly floured surface.
Knead the dough for about 23 minutes to make it smooth and uniform.
Return the dough to the bowl, cover it and let it rest for 30 minutes.
Once it has rested, divide the dough into 12 equal pieces and roll them all into little balls about the size of golf balls.
Use a floured rolling pin to roll each ball out into large, thin enough circles to be taco shells.
If you have a tortilla press, press the balls of dough in it and then just roll each pressed disc out a little more to be the perfect size.
Stack them with parchment paper in between until you are ready to cook them.
Preheat an electric griddle to 375 degrees F or a nonstick skillet over medium high heat.
Cook each formed tortilla for not even a minute on each side, just until they start to get golden with little brown spots.
Once they are all cooked, you can seal and refrigerate them for a few days.
Enjoy using them for tacos, fajitas, or wrap sandwiches!