Food recipes
Flour Tortillas
Flour Tortillas Ingredients: wheat flour, white, all-purpose, unenriched salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate butter, without salt shortening, vegetable, household, compo...
Flour Tortillas
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic
Directions:
Mix the flour, salt and baking powder in a large bowl.
Add the butter and shortening.
Cut in the butter and shortening until the flour resembles cornmeal, using a fork or your hands.
Add the water to the mixture a little at a time until the dough is soft and not sticky.
Place the dough on a lightly floured surface and knead the dough for a few minutes until smooth and elastic.
Divide the dough into 8 equal pieces and roll each piece into a ball.
Let the dough balls rest, covered with a towel, about 15 minutes.
Preheat a large skillet over medium-high heat.
Use a rolling pin to roll each dough ball into a thin 7-inch round tortilla.
Place the tortillas one at a time into the skillet and cook until bubbly and golden, about 1 1/2 minutes.
Flip the tortilla and continue cooking until golden on the other side.
Put the cooked tortilla in a tortilla warmer or wrap in a clean kitchen towel.
Repeat with the remaining dough.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic
Directions:
Mix the flour, salt and baking powder in a large bowl.
Add the butter and shortening.
Cut in the butter and shortening until the flour resembles cornmeal, using a fork or your hands.
Add the water to the mixture a little at a time until the dough is soft and not sticky.
Place the dough on a lightly floured surface and knead the dough for a few minutes until smooth and elastic.
Divide the dough into 8 equal pieces and roll each piece into a ball.
Let the dough balls rest, covered with a towel, about 15 minutes.
Preheat a large skillet over medium-high heat.
Use a rolling pin to roll each dough ball into a thin 7-inch round tortilla.
Place the tortillas one at a time into the skillet and cook until bubbly and golden, about 1 1/2 minutes.
Flip the tortilla and continue cooking until golden on the other side.
Put the cooked tortilla in a tortilla warmer or wrap in a clean kitchen towel.
Repeat with the remaining dough.