Food recipes
Homemade Flour Tortillas
Homemade Flour Tortillas Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table oil, olive, salad or cooking water, bottled, generi...
Homemade Flour Tortillas
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
water, bottled, generic
Directions:
Mix the flour, baking powder and salt in a mixing bowl.
Add the oil to the warm water.
Add the oil/water mixture to the flour mixture, one tablespoon at a time.
Mix the dough after each addition of oil/water.
Repeat this process until all the oil/water has been added.
Note: The dough will be sticky.
Knead the dough on a floured board for 4-5 minutes, adding more flour as needed.
Place the dough back in the mixing bowl and cover with a damp towel.
Let the dough rest for 20 minutes.
Pinch the dough into 12 golf ball-sized balls.
Place the balls on a platter or board and cover with the damp cloth.
Let the balls rest for 10 minutes.
Preheat a cast iron skillet (works best) or other skillet over medium heat.
Roll out the balls to a 6- or 7-inch diameter, about 1/8 inch thick.
Place one tortilla in the preheated skillet and cook for about 30 seconds.
Flip the tortilla over and cook it on the other side.
Repeat with remaining tortillas.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
water, bottled, generic
Directions:
Mix the flour, baking powder and salt in a mixing bowl.
Add the oil to the warm water.
Add the oil/water mixture to the flour mixture, one tablespoon at a time.
Mix the dough after each addition of oil/water.
Repeat this process until all the oil/water has been added.
Note: The dough will be sticky.
Knead the dough on a floured board for 4-5 minutes, adding more flour as needed.
Place the dough back in the mixing bowl and cover with a damp towel.
Let the dough rest for 20 minutes.
Pinch the dough into 12 golf ball-sized balls.
Place the balls on a platter or board and cover with the damp cloth.
Let the balls rest for 10 minutes.
Preheat a cast iron skillet (works best) or other skillet over medium heat.
Roll out the balls to a 6- or 7-inch diameter, about 1/8 inch thick.
Place one tortilla in the preheated skillet and cook for about 30 seconds.
Flip the tortilla over and cook it on the other side.
Repeat with remaining tortillas.