7 c. flour
1 c. + 2 Tbsp. shortening (Crisco)
1 Tbsp. salt
2 1/4 c. almost hot water
Mix the flour and salt together. Cut in Crisco (I used a fork) really well until it resembles pie dough.
Add all of the water and one time and mix as much as possible with a wooden spoon. Feel free to be a royal brute to the dough. There is no need to be soft.
Place a generous amount of flour in the rolling area. Roll balls about the size of golf balls or slightly bigger into flat, very thin pancakes. Cook in either a dry frying pan or I used the griddle (the one I use for making pancakes.) Flip over once bubbles start to grow large and bottom side is turning golden.
SO incredibly yummy!
Showing posts with label tortillas. Show all posts
Showing posts with label tortillas. Show all posts
Tuesday, February 19, 2013
Monday, July 23, 2012
Flour Tortillas
2 c. white flour
1 1/2 tsp. baking powder
1 tsp. salt
2 tsp. vegetable oil
3/4 c. warm water
Combine the flour, baking powder and salt in a bowl. In another bowl combine the warm water and oil. Add the water/oil mixture to the flour mixture ONE tablespoon at a time and mix the dough with a fork. Once the water is mixed in, add another tablespoon and repeat the process until all the water is mixed into the dough. The dough will be sticky.
Lightly flour a wooden cutting board and knead the dough. If the dough sticks to the cutting board, scrape up the dough and dust the board with a little flour and continue kneading. Eventually the stickiness will go away and you will have a nice smooth dough. Place the dough back into the bowl and cover it with a damp towel or damp paper towel. Let the dough rest for 20 minutes.
Divide the dough into golf-ball-size balls by pinching off the dough with your thumb and for finger. Form each ball into a nice ball shape. Place the balls on a flat dish making sure they don't touch each other and cover with a damp cloth. Let the dough rest again for 10 minutes.
Preheat a skillet or cast iron pan on medium high heat. Lightly dust your wooden cutting board with flour. Take one of the balls of dough and flatten it out on the cutting board to a 4 inch circle. Rub flour on your rolling pin and begin to roll out the dough starting from the center out. Roll the tortilla until it is 6 or 7 inches in diameter and about 1/8 inch thick.
Once you rolled out the tortilla, place it on a preheated skillet. You dont' need to add any oil or butter. Cook the tortilla for about 30 seconds. Flip it over and cook for an additional 30 seconds.
Keep your tortillas warm by covering them in a towel on a plate or in a tortilla warmer.
Tortillas are best eaten hot right off the griddle but you can refrigerate or freeze them too. If you freeze the tortillas, wrap tightly in plastic wrap and put them in ziploc bag. When you are ready to use them, first thaw at room temperature and then wrap them in foil. Place them in a 250 degree oven for 10-15 minutes.
1 1/2 tsp. baking powder
1 tsp. salt
2 tsp. vegetable oil
3/4 c. warm water
Combine the flour, baking powder and salt in a bowl. In another bowl combine the warm water and oil. Add the water/oil mixture to the flour mixture ONE tablespoon at a time and mix the dough with a fork. Once the water is mixed in, add another tablespoon and repeat the process until all the water is mixed into the dough. The dough will be sticky.
Lightly flour a wooden cutting board and knead the dough. If the dough sticks to the cutting board, scrape up the dough and dust the board with a little flour and continue kneading. Eventually the stickiness will go away and you will have a nice smooth dough. Place the dough back into the bowl and cover it with a damp towel or damp paper towel. Let the dough rest for 20 minutes.
Divide the dough into golf-ball-size balls by pinching off the dough with your thumb and for finger. Form each ball into a nice ball shape. Place the balls on a flat dish making sure they don't touch each other and cover with a damp cloth. Let the dough rest again for 10 minutes.
Preheat a skillet or cast iron pan on medium high heat. Lightly dust your wooden cutting board with flour. Take one of the balls of dough and flatten it out on the cutting board to a 4 inch circle. Rub flour on your rolling pin and begin to roll out the dough starting from the center out. Roll the tortilla until it is 6 or 7 inches in diameter and about 1/8 inch thick.
Once you rolled out the tortilla, place it on a preheated skillet. You dont' need to add any oil or butter. Cook the tortilla for about 30 seconds. Flip it over and cook for an additional 30 seconds.
Keep your tortillas warm by covering them in a towel on a plate or in a tortilla warmer.
Tortillas are best eaten hot right off the griddle but you can refrigerate or freeze them too. If you freeze the tortillas, wrap tightly in plastic wrap and put them in ziploc bag. When you are ready to use them, first thaw at room temperature and then wrap them in foil. Place them in a 250 degree oven for 10-15 minutes.
Subscribe to:
Posts (Atom)