FLOUR TORTILLAS
Provided by Alton Brown
Time 1h46m
Yield 8 tortillas
Number Of Ingredients 4
Steps:
- Combine 9 ounces flour and salt in the bowl of a food processor and pulse 2 to 3 times.
- Add the lard to the flour mixture in 4 to 5 chunks and pulse 10 to 15 times until the mixture resembles coarse crumbs. With the processor running, add the water in a steady stream just until a ball of dough begins to form, approximately 30 seconds.
- Sprinkle the remaining 1/4 cup of flour on a clean surface. Remove the dough from the bowl of the processor and knead until well incorporated and less sticky. Wrap the dough ball in plastic wrap and let it rest at room temperature for 1 hour.
- Evenly divide the dough into 8 pieces and form them into round balls. Roll each ball into 7-inch rounds with a rolling pin on a lightly floured surface. Keep all of the dough balls covered with a tea towel.
- Heat an electric nonstick griddle to 375 degrees F.
- Put the tortillas, 2 to 3 at a time, onto the griddle and cook until light golden, about 4 minutes per side. Can be held for up to 2 hours, at room temperature, wrapped in a barely damp tea towel. Repeat with the remaining tortillas. Microwave for 1 minute in the damp tea towel to reheat.
FLOUR TORTILLAS
Make and share this Flour Tortillas recipe from Food.com.
Provided by Kaccy G.
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- In a food processor combine 2 3/4 cups of the flour (reserve the remaining flour for rolling out the dough) with the lard or shortening.
- Pulse several times until the fat is evenly distributed throughout the flour and no particles of fat are visible.
- Dissolve the salt in 2/3 cup of the warm water.
- With the machine running, pour the liquid through the feed tube in a steady stream and stop the machine once the dough has come together in a ball.
- Feel the dough; it should be a medium-stiff consistency, not too firm but not as soft as most bread doughs.
- If the dough is too stiff, divide it into several pieces, sprinkle with 1 or 2 tablespoons of the remaining water and process again until a ball forms.
- Divide the dough into 12 portions, roll into balls and place on a flat surface or plate.
- Cover with plastic wrap and allow dough to rest for at least 30 minutes.
- On a lightly floured surface roll each ball into a 7-inch circle by flattening the ball of dough, lightly flouring it, and with a rolling pin rolling forward and backward over the dough, then turn it a sixth of a turn and roll forward and backward again.
- Repeat the turning and rolling process until a 7-inch circle is formed, re-flouring the work surface as necessary.
- Place the tortilla on a plate and cover with plastic wrap.
- Repeat the rolling out process for the remaining 11 balls of dough.
- Heat a flat cast iron griddle over moderately high heat.
- Lay a tortilla on the griddle and cook for 20 to 45 seconds until tortilla bubbles and lightly browns on the underside.
- Flip the tortilla and cook it for another 30 to 45 seconds.
- The tortilla should be lightly browned but still soft and flexible.
- Transfer the cooked tortilla to a heavy towel and wrap it up.
- Cook the remaining tortillas in a similar manner and store stacked in the towel to keep them warm and soft.
- Tortillas can be stored in a sealable plastic bag and refrigerated until ready for use.
- To reheat the tortillas, tuck them in an"envelope" made out of aluminum foil and heat in a 325°F oven for 10 to 15 minutes.
Nutrition Facts : Calories 161.9, Fat 5.6, SaturatedFat 2.1, Cholesterol 5.1, Sodium 195, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 3.2
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
TORTILLAS II
Fresh and tender wheat flour tortillas are great with breakfast, lunch or dinner.
Provided by teresa
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- In a large mixing bowl, combine together flour, salt and baking powder. Cut in shortening until mixture resembles coarse cornmeal.
- Add the water and mix until the dough can be gathered together. If necessary, add more water (1 teaspoon at a time) until the dough comes together. Cover the dough with a damp cloth and let rest for 15 minutes.
- Divide the dough into 12 equal pieces and roll into rounds. On a lightly floured surface, use a rolling pin to flatten and stretch each round into a circle 7 inches across.
- Cook on an ungreased skillet over medium high heat until brown spots begin to appear on the tortillas. Keep covered with a clean, dry towel until ready to serve.
Nutrition Facts : Calories 170.9 calories, Carbohydrate 32 g, Fat 2.5 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 0.6 g, Sodium 469.7 mg, Sugar 0.1 g
HOMEMADE FLOUR TORTILLAS
The surging popularity of sandwich wraps and quick Mexican snacks like quesadillas has turned the flour tortilla, a staple once largely confined to northern Mexico, into something found in supermarkets across the United States. Of the store-bought varieties, we are big fans of those from Maria & Ricardo's Tortilla Factory (800-881-7040), available at high-end supermarkets such as Whole Foods and by mail order from the company. (Dry-toast them slightly to freshen before using.) That said, we are even bigger fans of homemade flour tortillas. Fragrant and slightly puffy, they fall squarely into the "staff of life" category.
Categories Side Quick & Easy Tortillas Gourmet
Number Of Ingredients 7
Steps:
- Stir together flour with salt in a bowl, then cut in lard with a pastry blender or your fingertips until the mixture resembles meal. Drizzle vegetable oil over and stir in warm water with a fork until a dough forms. Knead on a lightly floured surface until smooth and elastic, about 4 minutes, dusting hands occasionally with flour if dough is sticky.
- Form dough into a ball, cover with plastic wrap, and let rest 1 hour. Heat a dry well-seasoned cast-iron comal, regular griddle, or skillet over moderately low heat until hot. Cut dough into 12 equal pieces and form into balls.
- When rolling out 1 ball at a time with dowel, use just enough flour to prevent dough from sticking; you don't want excess flour coming off on the comal. Keep remaining dough covered with plastic wrap. Roll out each ball into a 7-inch round, maintaining an even thinness as you roll. Cook 1 tortilla on comal as you roll the next.
- Tortilla will bubble and puff, and bottom will be browned in spots in 45 seconds. Turn it over and cook second side in same way, moving tortilla around to compensate for any hot spots on comal if necessary. Transfer to a kitchen towel. Stack and cover tortillas as cooked. They can be frozen (cool thoroughly first). Rewarm thawed tortillas on comal before using.
HOMEMADE FLOUR TORTILLAS
Traditional flour tortillas - homemade and much better than store bought. Do not substitute vegetable oil or shortening for the lard.
Provided by LaDonna
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 1h
Yield 24
Number Of Ingredients 5
Steps:
- Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
- Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.
Nutrition Facts : Calories 85.7 calories, Carbohydrate 16 g, Cholesterol 1 mg, Fat 1.3 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.5 g, Sodium 138.4 mg, Sugar 0.1 g
FLOUR TORTILLAS
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 1h10m
Yield 8 tortillas
Number Of Ingredients 6
Steps:
- 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.
FLOUR TORTILLAS
Provided by Food Network
Number Of Ingredients 4
Steps:
- In a food processor combine 2 3/4 cups of the flour (reserve the remaining flour for rolling out the dough) with the lard or shortening. Pulse several times until the fat is evenly distributed throughout the flour and no particles of fat are visible. Dissolve the salt in 2/3 cup of the warm water. With the machine running, pour the liquid through the feed tube in a steady stream and stop the machine once the dough has come together in a ball. Feel the dough, it should be a medium-stiff consistency, not too firm but not as soft as most bread doughs. If the dough is too stiff, divide it into several pieces, sprinkle with 1 or 2 tablespoons of the remaining water and process again until a ball forms.
- Divide the dough into 12 portions, roll into balls and place on a flat surface or plate. Cover with plastic wrap and allow dough to rest for at least 30 minutes.
- On a lightly floured surface roll each ball into a 7-inch circle by flattening the ball of dough, lightly flouring it, and with a rolling pin rolling forward and backward over the dough, then turn it a sixth of a turn and roll forward and backward agaiy
FLOUR TORTILLAS
Make and share this Flour Tortillas recipe from Food.com.
Provided by Dancer
Categories Breads
Time 19m
Yield 12 "9 inch tortillas"
Number Of Ingredients 4
Steps:
- Stir together flour, baking powder and salt.
- Gradually stir in enough warm water to form a crumbly dough; then work dough with your hands until it holds together.
- Turn out onto a board and knead until smooth.
- Divide into 12 pieces and shape each into a smooth ball.
- Cover lightly with plastic film and let rest about 15 minutes.
- For each tortilla, flatten one ball into a 4 or 5-inch patty, then roll into a 9-inch round, rolling from center to edges.
- Turn tortilla often, stretching dough as you carefully peel it off board.
- Make sure these are paper thin, the thinner, the better!
- As each tortilla is shaped, place on preheated, dry, heavy griddle or heavy wide frying pan over medium-high heat.
- On a preheated electric griddle set at medium-high heat or about 375 degrees.
- Almost immediately, tiny blisters should appear.
- Turn tortilla and immediately start pressing a wide spatula directly on top of it-- press gently but firmly all over the top.
- Blisters will form over most of surface as you press.
- Turn tortilla and press all over other side until bilsters turn a golden brown; tortilla should remain soft.
- If tortillas stick or brown too quickly, reduce heat.
- Stack tortillas as cooked inside a folded cloth towel within a plastic bag; close bag and let tortillas steam and soften until all are cooked.
- Serve tortillas as soon as they are soft; or cool, remove from bag, wrap in foil, and refrigerate or freeze.
Nutrition Facts : Calories 114.1, Fat 0.3, SaturatedFat 0.1, Sodium 207.1, Carbohydrate 24, Fiber 0.8, Sugar 0.1, Protein 3.2
TORTILLAS DE HARINA (FLOUR TORTILLAS)
If you ever have a fresh warm flour tortilla made properly, you'll understand why they're so revered in northern Mexico. Pork lard gives the best results.
Provided by Danny Mena
Categories Tortillas Flat Bread Bread Soy Free Dairy Free Peanut Free Tree Nut Free
Yield Makes 8 tortillas
Number Of Ingredients 4
Steps:
- Mix the flour and pork lard with your fingers until the mixture is the texture of coarse sand. Then add the salt with the hot (but not scalding) water and knead well. If the dough is too sticky, add a little more flour; if it's a little dry, add more hot water. The kneaded dough should be slightly tacky but not sticking to the bowl. Cover with plastic wrap and let sit at room temperature for 1 hour.
- Divide the dough into 8 pieces and roll each one into a round ball. Roll each ball between sheets of parchment paper or plastic wrap into as thin a round as possible (the rounds will contract a bit when you stop rolling). As you roll each one, place it on a hot nonstick skillet or griddle over medium heat.
- Cook for about 30 seconds, or until the tortilla starts to puff. Then flip and cook another 30 seconds. It should be cooked through and just speckled with golden brown spots. As the tortillas cook, place them in your serving dish covered with a dish towel, which will help keep the tortillas soft and pliable.
FLOUR TORTILLAS DIAZ
This recipe is based on an article in the San Jose Mercury News by Stacy Diaz. I tried it and didn't need near as much water as the recipe indicated. The dough should not be sticky. This recipe is healthier since it uses oil instead of shortening.
Provided by quixoposto
Categories Breads
Time 40m
Yield 12 tortillas
Number Of Ingredients 5
Steps:
- Mix the dry ingredients.
- Add oil and mix with hands.
- Mixing with your hands, add water a little at a time, until you get a soft dough.
- You should be able to mix in all the dry ingredients, but the dough shouldn't be sticky.
- (You can add in more flour if you add too much water.) On a floured surface, knead the dough for 2- 4 minutes, adding flour if the dough is sticky.
- Form dough into a ball, cover with towel and place upside down bowl over dough.
- Let the dough rest for 15-20 minutes.
- NOTE: the dough will not rise, this just rests the gluten.
- Heat ungreased griddle to medium-high.
- Break off golf-ball sized pieces of dough and flatten into 5 inch circles.
- On a floured surface roll out tortillas using a back and forth motion, turning the tortilla 1/4 turn after each roll.
- Flip the tortilla at least once.
- Place tortilla on hot griddle and cook till bubbles rise (20-25 seconds).
- Flip and cook on the other side 20-25 seconds.
- Finished tortillas will be speckled with brown.
- Place cooked tortilla in a bowl covered and lined with a towels.
- NOTE: When you get good you should be able to roll out a tortilla while one on the griddle cooks.
Nutrition Facts : Calories 182.3, Fat 3.8, SaturatedFat 0.5, Sodium 383.2, Carbohydrate 32.1, Fiber 1.1, Sugar 0.1, Protein 4.3
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