Food recipes
Granny's Flour Tortillas
Granny's Flour Tortillas Ingredients: wheat flour, white, all-purpose, unenriched salt, table shortening, vegetable, household, composite leavening agents, baking powder, double-acting, sodium aluminum sulfate water,...
Granny's Flour Tortillas
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
Directions:
Combine flour, salt, and baking powder.
Meal in shortening.
Add hot water and kneed.
Dough will be soft.
Sometimes I add just a bit of flour to keep from sticking to hands (but beware, as this will make for a stiff tortilla).
Let dough rest for 30 minutes to an hour.
Form into 10 to 12 balls.
Coat rolling pin with flour.
Roll balls in flour just to coat.
Roll out on unfloured board to as thin as possible and still be able to pick up and place on medium to medium hot griddle.
The griddle should be coated slightly with oil.
Cook for about 30 seconds until bubbles show, turn over and cook just a little longer than first time.
Tortilla should not get brown.
Turn tortilla back over.
Take a dish towel (or a previously cooked tortilla) and place on the tortilla, and with the side of your hand (be carefully not to burn hand) press firmly on one corner of the dish towel/tortilla, and then rotating the palm of the hand firmly over the tortilla (a cupping motion).
(If the dough is the right texture; if the tortilla is not too thin or too thick; and if the heat of the griddle is not too hot or too cool, the tortilla will PUFF UP).
Immediately remove tortilla and wrap in dish towel to keep tortillas warm and soft.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
Directions:
Combine flour, salt, and baking powder.
Meal in shortening.
Add hot water and kneed.
Dough will be soft.
Sometimes I add just a bit of flour to keep from sticking to hands (but beware, as this will make for a stiff tortilla).
Let dough rest for 30 minutes to an hour.
Form into 10 to 12 balls.
Coat rolling pin with flour.
Roll balls in flour just to coat.
Roll out on unfloured board to as thin as possible and still be able to pick up and place on medium to medium hot griddle.
The griddle should be coated slightly with oil.
Cook for about 30 seconds until bubbles show, turn over and cook just a little longer than first time.
Tortilla should not get brown.
Turn tortilla back over.
Take a dish towel (or a previously cooked tortilla) and place on the tortilla, and with the side of your hand (be carefully not to burn hand) press firmly on one corner of the dish towel/tortilla, and then rotating the palm of the hand firmly over the tortilla (a cupping motion).
(If the dough is the right texture; if the tortilla is not too thin or too thick; and if the heat of the griddle is not too hot or too cool, the tortilla will PUFF UP).
Immediately remove tortilla and wrap in dish towel to keep tortillas warm and soft.