FLOUR TORTILLAS
My husband's all-time favorite cuisine is Mexican and one taco night a long time ago we realized we were out of tortillas! So he started making them and we fell in love with homemade tortillas instantly. They are so soft and chewy and totally addictive. I'm always sure to make a huge batch of these because I can't resist eating some right off of the pan (with a little butter and salt!) before dinner is ready.
Provided by Molly Yeh
Time 1h20m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Combine the flour, salt and sugar in a medium bowl. Add the shortening or oil and mix until mealy. Stir in 3/4 cup water to form a dough. Turn it out onto a surface and knead, adding more flour if needed, until a smooth, slightly sticky dough is formed, 5 to 7 minutes. Cover the dough with plastic wrap or a towel and let it rest at room temperature for 30 minutes. (Full disclosure: When we're hungry, we skip this step. But letting the dough rest does make it easier to roll these out.)
- Heat a dry skillet over medium heat. Divide the dough into 8 equal parts and roll them out on a lightly-floured surface until they're really thin, keeping the remaining dough balls covered. I like a 1/16- or 1/8-inch thickness but wouldn't turn down a 3/16-inch-thick one. Cook them in the skillet on both sides until they're just starting to show some brown spots, 45 seconds to 1 minute per side. Keep warm in a towel until ready to serve.
CHEF JOHN'S FLOUR TORTILLAS
Homemade tortillas are so much better that if you do decide to give these a try, be warned that you'll have a very hard time ever going back to the packaged option again.
Provided by Chef John
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Whisk flour, salt, and baking powder together in a large bowl. Add vegetable shortening and work into flour mixture using a pastry cutter until it resembles coarse crumbs.
- Form a well in the middle of flour mixture and mix in hot water. Work flour and water mixture together with a fork and transfer to a cutting board.
- Knead until a smooth, soft dough is formed, about 3 minutes. Add more flour if dough is too sticky.
- Place more flour on cutting board, cover dough with bowl, and let rest for 15 minutes.
- Cut ball of dough into eight equal parts and cover until needed.
- Roll out balls of dough either by hand or with a tortilla press.
- Heat a large skillet over medium-high heat. Place flattened tortilla in skillet and cook until it begins to bubble, about 1 minute. Flip tortilla over and cook for an additional minute. Flip again and cook for 1 more minute. Repeat with remaining dough.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 23.9 g, Fat 6.7 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 1.6 g, Sodium 234.3 mg
CHEWY FLOUR TORTILLAS
I found this recipe on texascooking.com. I altered it a bit to use half whole wheat, and found the dough too dry, so upped the oil content. I also use a press instead of rolling them out--far easier. These are soft, chewy, and delicious. Perfect for gorditas or fajitas, though we usually just eat them out of hand. I cook mine on my griddle, since it tolerates being heated for a long period with no oil on it. If you like large tortillas, you can divide the dough to fewer balls.
Provided by Jujubegirl
Categories Breads
Time 15m
Yield 1 tortilla, 6 serving(s)
Number Of Ingredients 6
Steps:
- 1. Stir together flours and baking powder.
- 2. In another bowl, combine salt, oil, and milk and give it a good whisk.
- 3. Gradually add the milk mixture to the flour and mix into a nonsticky dough. (This will be much tougher to do by hand, rather than a mixer. You'll need to combine, then knead vigorously.).
- 4. Divide dough into 6 balls of equal size, cover, and let rest 20 minutes. (The dough won't rise, it just needs to rest to activate the gluten.).
- 5. Spritz your tortilla press with cooking spray and press each ball flat. (You can roll them out too, but you'll really need to flour your surface and it's far easier to use a press.).
- 6. Transfer the tortilla to a hot, dry skillet or griddle. Let cook 30 seconds to a minute, flip it, and cook the other side 30 seconds to a minute.
Nutrition Facts : Calories 199.5, Fat 5.7, SaturatedFat 1.1, Cholesterol 2.4, Sodium 492.3, Carbohydrate 32.1, Fiber 3, Sugar 1.7, Protein 5.9
CHEWY FLOUR TORTILLAS
This is a good recipes if you like thick chewy tortillas. They where a little thick for tacos or fajitas for my family but we did use them another time for a thin pita bread for gyros and they worked great for that. We have also used them to make mini Mexican pizzas that the kids love.
Provided by Tayous1
Categories Breads
Time 31m
Yield 7-8 serving(s)
Number Of Ingredients 5
Steps:
- Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour, and work the mixture into a dough. It will be sticky.
- Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest.).
- Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together.
- Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than 1/4 inch thick. Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister. Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds. Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas.
Nutrition Facts : Calories 158.6, Fat 2.6, SaturatedFat 0.8, Cholesterol 3.7, Sodium 423.5, Carbohydrate 28.7, Fiber 1, Sugar 0.1, Protein 4.5
FLOUR TORTILLAS
Steps:
- Heat the milk in a small saucepan over medium heat until tiny bubbles start to form around the edges of the pan (the milk should be 180 degrees F), 4 to 5 minutes. Immediately remove from the heat and stir in the lard until melted. Let cool for 15 minutes.
- Meanwhile, whisk the flour, baking powder and salt in a large bowl until completely combined. Pour in the warm milk mixture and stir with a rubber spatula until a shaggy dough forms.
- When cool enough to handle, knead the dough in the bowl until almost completely smooth, about 3 minutes; do not overwork, the dough should be soft and only slightly elastic and not sticky. Wrap in plastic and let rest at room temperature for 1 hour to relax dough.
- Divide the dough into 16 balls about a scant 3 tablespoons each (or 46g.). Arrange the balls on a rimmed baking sheet and cover with a damp kitchen towel until ready to use.
- Working with one dough ball at a time, roll out on a lightly floured surface to a 7-inch round.
- Heat a medium cast-iron skillet or large griddle over medium-high heat.
- Working with one at a time (unless using a large griddle), cook the tortillas, reducing the heat if they are getting dark too quickly, until air bubbles form on the surface and the bottom is brown in spots, about 30 seconds. Poke any large bubbles with a fork to release steam, flip the tortillas and cook until brown in spots on the other side, about 30 seconds. Stack and wrap the tortillas in a clean kitchen towel and keep warm. Repeat rolling and cooking the remaining dough balls.
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