Food recipes
Jeeems Homemade Flour Tortillas
Jeeems Homemade Flour Tortillas Ingredients: wheat flour, white, all-purpose, unenriched salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate butter, without salt Directions: Mix all the...
Jeeems Homemade Flour Tortillas
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
Directions:
Mix all the ingredients in a large plastic mixing bowl.
Knead the dough until smooth and pliable, not sticky.
Add water if too dry; add more flour if too sticky.
Form dough into 2-inch-diameter balls and place on some wax paper, allowing them to rest for five minutes or so.
Flour your work surface and flatten out a dough ball into a rough round shape.
Roll with your rolling pin until the dough is about a 1/4 to an 1/8 of an inch thick.
Depends on what you like.
I prefer thicker tortillas.
Heat a pan on the stove until hot and add a dough circle.
Do not EVER add oil to the pan.
Just a dry, hot pan.
Cook tortilla about 1-1/2 minutes on both sides, or until browned.
Transfer your finished tortilla to some newspaper and place a fresh piece of newspaper on top of each tortilla.
Do not stack tortillas upon one another.
Serve warm.
You can easily refrigerate these for as long as a week and sometimes more, but my recommendation is to place stack the tortillas on one another with a paper towel separating each piece and place in a plastic bag tied tightly, or use a large Tupperware container.
This will preserve the moisture.
Note: The longer you cook the tortillas, the drier they will be.
I have also experimented using both lard and Crisco and find lard produces better tortillas and their moisture holds better, making them more pliable when rolling them like for a burrito.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
Directions:
Mix all the ingredients in a large plastic mixing bowl.
Knead the dough until smooth and pliable, not sticky.
Add water if too dry; add more flour if too sticky.
Form dough into 2-inch-diameter balls and place on some wax paper, allowing them to rest for five minutes or so.
Flour your work surface and flatten out a dough ball into a rough round shape.
Roll with your rolling pin until the dough is about a 1/4 to an 1/8 of an inch thick.
Depends on what you like.
I prefer thicker tortillas.
Heat a pan on the stove until hot and add a dough circle.
Do not EVER add oil to the pan.
Just a dry, hot pan.
Cook tortilla about 1-1/2 minutes on both sides, or until browned.
Transfer your finished tortilla to some newspaper and place a fresh piece of newspaper on top of each tortilla.
Do not stack tortillas upon one another.
Serve warm.
You can easily refrigerate these for as long as a week and sometimes more, but my recommendation is to place stack the tortillas on one another with a paper towel separating each piece and place in a plastic bag tied tightly, or use a large Tupperware container.
This will preserve the moisture.
Note: The longer you cook the tortillas, the drier they will be.
I have also experimented using both lard and Crisco and find lard produces better tortillas and their moisture holds better, making them more pliable when rolling them like for a burrito.