Food recipes
Homesick Texan's Flour Tortillas
Homesick Texan's 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...
Homesick Texan's 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.
After the dough has rested, 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.
(Its very important to let the dough rest, otherwise it will be like elastic and wont roll out to a proper thickness and shape.
).
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.
(If you roll out pie crusts youll have no problem with this.)
Dont over work the dough, or itll be stiff.
Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal 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.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably wont have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
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.
After the dough has rested, 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.
(Its very important to let the dough rest, otherwise it will be like elastic and wont roll out to a proper thickness and shape.
).
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.
(If you roll out pie crusts youll have no problem with this.)
Dont over work the dough, or itll be stiff.
Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal 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.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably wont have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.