Have you ever made your own tortillas? I tried my hand at making some last week, mainly because I was out of the store-bought kind. It was so easy, and they tasted delicious! You can make them with all white flour, or use one cup all purpose and one cup whole wheat. I made them with a whole wheat flour mix.
Texas Flour Tortillas
from Domestic Kate Cooks
Ingredients:
1 cup all-purpose flour
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon of salt
2 teaspoons oil
3/4 cups warm milk
Directions:
Mix together the flour, baking powder, salt and oil. Slowly add the warm milk. Stir until a loose, sticky ball is formed. Knead for two minutes on a floured surface, or use mixer with dough hook attached. Dough should be firm and soft. Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes. After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they are not touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. It’s important to let the dough rest.) After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook. In a dry iron skillet heated on medium high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done. Keep cooked tortillas covered wrapped in a napkin until ready to eat. You can store in the fridge tightly wrapped in foil or plastic for a day or so.
1 teaspoon of salt
2 teaspoons oil
3/4 cups warm milk
Directions:
Mix together the flour, baking powder, salt and oil. Slowly add the warm milk. Stir until a loose, sticky ball is formed. Knead for two minutes on a floured surface, or use mixer with dough hook attached. Dough should be firm and soft. Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes. After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they are not touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. It’s important to let the dough rest.) After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook. In a dry iron skillet heated on medium high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done. Keep cooked tortillas covered wrapped in a napkin until ready to eat. You can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.
1 comment:
I neede to make these. They look pretty easy.
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