Food recipes
Clean Flour Tortillas
Clean Flour Tortillas Ingredients: wheat flour, white, all-purpose, unenriched salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate milk, fluid, 1% fat, without added vitamin a and vitam...
Clean Flour Tortillas
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
Directions:
Sift the flour, salt, and baking powder into a large mixing bowl.
Put the milk into a heat proof bowl or cup.
Place the milk in the microwave for about 30 seconds to warm up.
Then add oil to milk.
Add the wet ingredients to the dry and mix with your fingertips to combine, working the liquid into the dough until a sticky ball forms.
Put some plastic wrap over the bowl and let it rest for 30 minutes.
Divide the dough into 8-12 balls (for small tortillas), or 6-8 balls for larger ones.
Set them on your work surface, cover with plastic or a tea towel and allow them to rest for 15 minutes.
Lightly dust your counter (or whatever your working surface may be) with flour, and roll out each ball of dough into a circle (or circle-like shape, mine are never perfect circles.)
Continue adding flour as you roll them out.
I like mine thin so this takes a while.
Heat a dry griddle or cast iron skillet over high heat for 5 minutes.
Then cook the tortillas 30 seconds on each side, or until dough looks dry and slightly wrinkled and a few brown spots form on both sides.
Place in a tortilla warmer or on plate and serve while you finish cooking the rest of them.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
Directions:
Sift the flour, salt, and baking powder into a large mixing bowl.
Put the milk into a heat proof bowl or cup.
Place the milk in the microwave for about 30 seconds to warm up.
Then add oil to milk.
Add the wet ingredients to the dry and mix with your fingertips to combine, working the liquid into the dough until a sticky ball forms.
Put some plastic wrap over the bowl and let it rest for 30 minutes.
Divide the dough into 8-12 balls (for small tortillas), or 6-8 balls for larger ones.
Set them on your work surface, cover with plastic or a tea towel and allow them to rest for 15 minutes.
Lightly dust your counter (or whatever your working surface may be) with flour, and roll out each ball of dough into a circle (or circle-like shape, mine are never perfect circles.)
Continue adding flour as you roll them out.
I like mine thin so this takes a while.
Heat a dry griddle or cast iron skillet over high heat for 5 minutes.
Then cook the tortillas 30 seconds on each side, or until dough looks dry and slightly wrinkled and a few brown spots form on both sides.
Place in a tortilla warmer or on plate and serve while you finish cooking the rest of them.