Food recipes
Flour Tortillas
Flour Tortillas Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, without salt water, bottled, generic Directions: Com...
Flour Tortillas
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
water, bottled, generic
Directions:
Combine flour, baking powder, and salt.
Add shortening/butter and either combine in food processor or cut into dry ingredients until mixture is crumbly.
Add warm water 1/2 cup at a time until mixture is a soft dough.
Add more flour a tablespoon at a time until dough is soft and slightly sticky, but not wet.
Shape dough into 12-15 balls, about the circumference of a silver dollar/50pence.
Roll the dough out on a well-floured surface until dough is about 1/4 inch thick.
(It works really well to have one person rolling out tortillas while another one cooks them).
Heat a frying pan or griddle until water dances on the surface.
Place one tortilla in the pan and cook for about 30 seconds, or until edges start to pull away from the pan and small air pockets start to form.
Flip tortilla over and repeat on the other side.
Tortillas will have some parts which are more brown.
Repeat for all tortillas.
Serve warm, or package in airtight container once cooled.
Use within a week, or up to a month if frozen.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
water, bottled, generic
Directions:
Combine flour, baking powder, and salt.
Add shortening/butter and either combine in food processor or cut into dry ingredients until mixture is crumbly.
Add warm water 1/2 cup at a time until mixture is a soft dough.
Add more flour a tablespoon at a time until dough is soft and slightly sticky, but not wet.
Shape dough into 12-15 balls, about the circumference of a silver dollar/50pence.
Roll the dough out on a well-floured surface until dough is about 1/4 inch thick.
(It works really well to have one person rolling out tortillas while another one cooks them).
Heat a frying pan or griddle until water dances on the surface.
Place one tortilla in the pan and cook for about 30 seconds, or until edges start to pull away from the pan and small air pockets start to form.
Flip tortilla over and repeat on the other side.
Tortillas will have some parts which are more brown.
Repeat for all tortillas.
Serve warm, or package in airtight container once cooled.
Use within a week, or up to a month if frozen.