Food recipes
Basic Flour Tortillas
Basic Flour Tortillas Ingredients: wheat flour, white, all-purpose, unenriched shortening, vegetable, household, composite salt, table water, bottled, generic spinach, raw spinach, raw tomatoes, sun-dried tomatoes, re...
Basic Flour Tortillas
Ingredients:
wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
salt, table
water, bottled, generic
spinach, raw
spinach, raw
tomatoes, sun-dried
tomatoes, red, ripe, raw, year round average
parsley, fresh
Directions:
Any optional ingredient is to be added to the flour before you add the salted water.
In a large bowl combine the fat with the flour using your fingers until completely incorporated.
Add any optional ingredient now.
Stir the salt into the water to dissolve and pour around 2/3's of a cup over the mixture.
Working fast begin to stir.
You should have clumps and not a blob of dough.
Check to make sure all the dry ingredients are moist and if not continue to add water a bit at a time.
Turn out and knead until smooth consistency is achieved.
Divide the dough into 12 equal pieces and form into balls.
Set the balls on a plate, cover with plastic and let rest for 30 minutes.
Heat an ungreased griddle or heavy skillet-I use cast iron, over medium high heat.
One at a time place each ball on a lightly floured surface and begin to roll out to a 7 to 8 inch diameter circle.
Lay the tortilla on the hot griddle-you should see almost immediate bubbling across the surface-for about 40 seconds, turn and cook another 40 to 45 seconds.
Remove to a heavy towel, wrap and repeat process until done.
Ingredients:
wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
salt, table
water, bottled, generic
spinach, raw
spinach, raw
tomatoes, sun-dried
tomatoes, red, ripe, raw, year round average
parsley, fresh
Directions:
Any optional ingredient is to be added to the flour before you add the salted water.
In a large bowl combine the fat with the flour using your fingers until completely incorporated.
Add any optional ingredient now.
Stir the salt into the water to dissolve and pour around 2/3's of a cup over the mixture.
Working fast begin to stir.
You should have clumps and not a blob of dough.
Check to make sure all the dry ingredients are moist and if not continue to add water a bit at a time.
Turn out and knead until smooth consistency is achieved.
Divide the dough into 12 equal pieces and form into balls.
Set the balls on a plate, cover with plastic and let rest for 30 minutes.
Heat an ungreased griddle or heavy skillet-I use cast iron, over medium high heat.
One at a time place each ball on a lightly floured surface and begin to roll out to a 7 to 8 inch diameter circle.
Lay the tortilla on the hot griddle-you should see almost immediate bubbling across the surface-for about 40 seconds, turn and cook another 40 to 45 seconds.
Remove to a heavy towel, wrap and repeat process until done.