Softhomemadeflourtortillas Recipes

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.

Steps:

• Whisk the baking powder and salt into the flour.
• Mix in egg using a wooden spoon.
• Cut in the lard (easiest using a pastry cutter, but can be done with forks or butter knives).
• Add warm water.
• Mix, then knead for 5-10 minutes until smooth (I do about 5 minutes).
• Lightly coat hands with some of the reserved lard, and then shape dough into 12 balls. It will be necessary to re-coat hands every 1-2 tortillas. The dough will seem too wet, but it's okay!
• Lightly flour your board and rolling pin, roll out into thin disks. If you're having trouble getting the tortillas thin enough, use a little more flour on your dough board.
• Fry in a dry pan (no oil) on medium high heat, flipping once.
• Keep warm in towel until ready to serve. Or keep in gallon ziplock in the fridge.
• OPTIONAL: Kitchen-Aid mixer with dough hook will work instead of hand-kneading.
• OPTIONAL: I actually prefer to cook them as I roll them, instead of rolling them all out and then cooking them.
• OPTIONAL: Original recipe instructs, after kneading, to place in a NON-metallic bowl, cover with a wet paper towel, and let rest for 20 minutes. Then again, after shaping balls, rest again (similarly covered) for 10 minutes. I usually skip these steps and think they're still great.
• NOTE: Supposedly you should try to make SMOOTH balls, tucking in the bottom similar to yeast rolls, but in my opinion, it makes no difference.

Steps:

• In the bowl of a food processor fitted with the bottom blade, add the all-purpose flour, wheat flour and salt and pulse 2 to 3 times to combine. Add in the cold lard and butter and pulse until the mix resembles cornmeal-like texture, 5 to 6 (20-second) pulses. Add the warm water and pulse until a dough ball forms.
• Turn the dough out onto a well-floured board and knead until the dough is elastic and smooth and no longer sticky, 3 to 4 minutes. Form into a small loaf shape, about 6 by 4-inches. Wrap tightly in plastic wrap and let rest at room temperature for 1 hour.
• Cut the dough into 8 equal pieces. Working with one at a time, roll into a ball, about the size of a golf ball and dust lightly with flour. Repeat.
• Place the balls, one at a time, into a well-floured tortilla press, press down and remove. You should have a 6-inch disc at this point. Place the disc on a floured board and roll out to 8 to 9-inch in diameter and almost paper thin, lightly dusting with flour and turning as needed. You can stack them, separated by waxed paper.
• Heat a cast-iron skillet or griddle over medium heat. Add the raw tortillas, one at time, cook for 30 to 45 seconds per side, or just until the bubbles puff up, then turn and repeat. Keep the cooked tortillas in a towel, covered, to keep warm and pliable.
• Special equipment: tortilla press.

Steps:

• In a mixing bowl, combine all ingredients and knead well with hands to form ( If the dough is too dry, add another table spoon or two of water ).
• Wrap up the dough tightly and rest it for 30 minutes at room temperature.
• Divide the dough into 12 golf ball sized balls and roll out on a floured surface to about 6 inches in diameter.
• Heat a non- stick pan over medium heat. Place tortillas in the dry pan for about 1 to 2 minutes.
• When you see bubbles on the top , flip the tortillas over and cook for about 20 seconds .
• Soft and nicely brown-dotted tortillas. Ready to serve!

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.

Steps:

• Combine the 3 cups flour, salt and baking powder in large bowl.
• Either by hand, or with pastry blender, work in the shortening until crumbly (you can add a little more shortening if the mixture looks too floury).
• Slowly add the water (I start with 1 cup and add more as needed) to flour mixture while tossing with a fork.
• With your hands, knead dough vigorously for about 2 minutes, until it forms a nice dough ball.
• Cover with cloth and let stand at least 15 minutes.
• Take a ball of dough (golf ball size for small, slightly more for bigger tortillas) and roll into a ball.
• Roll in flour to cover.
• On floured surface, roll out dough evenly and very thin.
• Place each tortilla on a medium hot cast iron skillet.
• Cook for about 1-2 minutes on each side, or until the tortilla no longer looks doughy.
• NOTE: the ingredients are fairly accurate, but feel free to adjust to get the correct consistency.

Steps:

• Mix and knead for 5 minutes.
• Let rest a few minutes.
• Pinch off about a half-dollar size piece and, on a floured surface, roll flat with a rolling pin until 1/8" thick.
• Hint: Each time you roll the pin over the tortilla, gently pick it up and turn it; this gives it the roundness.
• Also, make sure you are working on a floured surface and keep your rolling pin floured.

Steps:

• In a large bowl, combine the flour and salt. Stir in the water and oil.
• Turn dough onto a floured surface and knead 5-6 times.
• Divide dough into 8 equal portions. On the floured surface roll each portion into a 7-inch disk.
• In a large non-stick skillet coated with cooking spray cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm while cooking the others.