Food recipes
Texas Flour Tortillas
Texas 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 milk, fluid, 1% fat, with...
Texas 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
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface.
Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
Break off eight sections, roll them into balls in your hands, place on a plate (make sure they arent touching) and then cover balls with damp cloth or plastic wrap for 10 minutes.
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until its thin and about eight inches in diameter.
Dont over work the dough, or itll be stiff.
Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet heated on high, cook the tortilla about thirty seconds on each side.
It should start to puff a bit when its done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface.
Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
Break off eight sections, roll them into balls in your hands, place on a plate (make sure they arent touching) and then cover balls with damp cloth or plastic wrap for 10 minutes.
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until its thin and about eight inches in diameter.
Dont over work the dough, or itll be stiff.
Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet heated on high, cook the tortilla about thirty seconds on each side.
It should start to puff a bit when its done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.