Wednesday, November 3, 2010

Fresh Tortillas

It's sure nice to be able to make tortillas for dinner that are fresh tasting and don't require a special trip to the store.


Recipe from: food.com

2 cups flour (you can get creative with your flour choices like whole wheat, spelt, soy, or a mixture of flours)
1/2 teaspoon salt
1/4 cup vegetable shortening or 1/4 cup vegetable oil (I use canola oil)
1 teaspoon baking powder
1/2 cup warm water (may possibly need to add more, up to 3/4 cup) or 1/2 cup milk (may possibly need to add more, up to 3/4 cup) (I used water)

Sift the flour, salt & baking powder into a large mixing bowl. Into the dry ingredients cut in the shortening, or add oil if you are using this option, & mix to combine. Add the milk or water, working the liquid into the dough until a sticky ball forms.

Wrap in plastic and let rest for at least 30 minutes.

Divide the dough into 8-10 balls (for small tortillas) or 6-8 balls for larger ones, cover them again with the damp cloth.

Lightly dust a counter or pastry board w/flour & roll out each ball of dough into a circle or oval approximately 1/4" thick. If you want nicely rounded tortillas, trim off any ragged edges & discard. Don't roll the dough out more than once or the tortillas will be tough.

Heat a dry griddle or heavy skillet over high heat for 5 minutes. Cook the tortillas 30 seconds on each side or until the dough looks dry & slightly wrinkled & a few brown spots form on both surfaces. Do not over cook or they will be hard.

Wrap each tortilla in a damp tea towel to keep warm as you cook the other tortillas. Place cooked ones wrapped in the damp towel in a low 200 oven to keep warm, while I am cooking the rest. Serve warm.~~.

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