What are you having for supper?

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Neesy

#1 fan (Annie Wilkes cousin) 1st cousin Mom's side
May 24, 2012
61,289
239,271
Winnipeg, Manitoba, Canada
  • morgan :love_heart::strawberry::love:

    • Best Homemade Flour Tortillas
    • 3 cups flour
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • ⅓ cup vegetable oil
    • 1 cup warm water
    Instructions
    1. Combine flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for 1 minute, stopping several timesto scrape the sides of the bowl. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.
    2. Transfer from mixing bowl to a well-floured work surface. Divide dough in half, then in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.
    3. After rest period, heat a large pan over medium-high heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will get soggy.
    4. When pan is very hot, place one dough circle into pan and allow to cook about 1 minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a few little bubbles. If tortilla is browning too fast, reduced heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on underside of tortillas, increase heat a bit. Flip to other side and cook for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on surface. Remove from pan with tongs and stack in a covered container or zippered bag till all tortillas are cooked. This will keep them soft and pliable.
    5. Wipe out the pan inbetween tortillas if flour is started to accumulate.
    6. Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a container (with a cover) that will hold the stacked tortillas. Microwave, uncovered for 15-25 seconds (start with 15) or until warm, then cover to hold heat while serving.
    7. The tortillas will keep well stored in an airtight container or zippered bag at at room temperature for 24 hours or can be frozen indefinitely. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in freezer.
If you have a stand mixer it is supposed to be easy. (I actually have one that Andy bought me and I probably used it once only!)
 

morgan

Well-Known Member
Jul 11, 2010
29,353
104,579
North Dakota
  • morgan :love_heart::strawberry::love:

    • Best Homemade Flour Tortillas
    • 3 cups flour
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • ⅓ cup vegetable oil
    • 1 cup warm water
    Instructions
    1. Combine flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for 1 minute, stopping several timesto scrape the sides of the bowl. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.
    2. Transfer from mixing bowl to a well-floured work surface. Divide dough in half, then in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.
    3. After rest period, heat a large pan over medium-high heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will get soggy.
    4. When pan is very hot, place one dough circle into pan and allow to cook about 1 minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a few little bubbles. If tortilla is browning too fast, reduced heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on underside of tortillas, increase heat a bit. Flip to other side and cook for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on surface. Remove from pan with tongs and stack in a covered container or zippered bag till all tortillas are cooked. This will keep them soft and pliable.
    5. Wipe out the pan inbetween tortillas if flour is started to accumulate.
    6. Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a container (with a cover) that will hold the stacked tortillas. Microwave, uncovered for 15-25 seconds (start with 15) or until warm, then cover to hold heat while serving.
    7. The tortillas will keep well stored in an airtight container or zippered bag at at room temperature for 24 hours or can be frozen indefinitely. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in freezer.
If you have a stand mixer it is supposed to be easy. (I actually have one that Andy bought me and I probably used it once only!)
Thanks! I don't have a stand mixer - is that similar to a food processor (don't have one of those either!). All I have is a regular, old blender. :(
 

Neesy

#1 fan (Annie Wilkes cousin) 1st cousin Mom's side
May 24, 2012
61,289
239,271
Winnipeg, Manitoba, Canada
Thanks! I don't have a stand mixer - is that similar to a food processor (don't have one of those either!). All I have is a regular, old blender. :(
It's one of the big heavy Kitchen Aid things. I never asked for it but he got it as a present.

(I prefer to knead my bread by hand).

So maybe you could just use your hands? I imagine it is similar to making bread - that is what it sounds like to me, only minus the yeast and you roll it in thin circles :dunno:

Hey - I would mail you mine, but it weighs a ton! (It just collects dust in my pantry).
 

Sigmund

Waiting in Uber.
Jan 3, 2010
13,979
44,046
In your mirror.
I always read the labels so I don't accidentally get any with lard. I think I've purchased about every brand I've ever seen at the grocery store, but have never been overly impressed with any of them.

You know I love you like the daughter I never had, right?

It's BECAUSE the flour tortillas you have tried are not made with lard! :icon_eek:

;;D
 

skimom2

Just moseyin' through...
Oct 9, 2013
15,683
92,168
USA
Hi!

I had to look up schwarma. Sounds delish!

Is it something like this?

316db005-0fae-422b-8165-a05db3bb52d6_2_shawarma_sandwich.jpg


(Can I have some avocado slices with mine?)
Yes! We used chicken, though, and ended up putting more veg on it (cucumbers, tomatoes, lettuce). It was dang good! I'll definitely make it again :)
 

skimom2

Just moseyin' through...
Oct 9, 2013
15,683
92,168
USA
Thanks! I don't have a stand mixer - is that similar to a food processor (don't have one of those either!). All I have is a regular, old blender. :(

Homemade are easy, Morgan. My simplest ones don't use lard, but I do use all-vegetable shortening--do you eat that? I've seen some recipes made with oil, and even tried one, but the texture was weird. I started making them when my oldest was a baby because they're softer than store brands (I was always nervous that he'd choke on one of them).

Anyway, simple flour tortillas:

4C flour
1 tsp baking powder
1 tsp salt

whisk these together, then add
1/4 C shortening (I usually measure it by the Tbsp.--4 of those)

Cut shortening into dry ingredients with a pastry cutter or two forks,( or hell, you can massage it in with your fingers if you have to) until it resembles fine crumbs. Add
1 1/2 C hot water (tap hot is fine)

mix with fork until dough clings together. Let set for a few minutes (long enough for a griddle to heat is fine). Pinch off pieces & roll out thin on a floured counter. The size of piece depends on how large you want your tortilla. Bake on hot, oiled griddle, turning once.

Easy peasy!
 
Last edited:

morgan

Well-Known Member
Jul 11, 2010
29,353
104,579
North Dakota
Homemade are easy, Morgan. My simplest ones don't use lard, but I do use all-vegetable shortening--do you eat that? I've seen some recipes made with oil, and even tried one, but the texture was weird. I started making them when my oldest was a baby because they're softer than store brands (I was always nervous that he'd choke on one of them).

Anyway, simple flour tortillas:

4C flour
1 tsp baking powder
1 tsp salt

whisk these together, then add
1/4 C shortening (I usually measure it by the Tbsp.--4 of those)

Cut shortening into dry ingredients with a pastry cutter or two forks,( or hell, you can massage it in with your fingers if you have to) until it resembles fine crumbs. Add
1 1/2 C hot water (tap hot is fine)

mix with fork until dough clings together. Let set for a few minutes (long enough for a griddle to heat is fine). Pinch off pieces & roll out thin on a floured counter. The size of piece depends on how large you want your tortilla. Bake on hot, oiled griddle, turning once.

Easy peasy!
Thanks! :)
 

Sigmund

Waiting in Uber.
Jan 3, 2010
13,979
44,046
In your mirror.
skimom2

Thanks for the recipe!

Do you roll your own? (It's pretty cool. My Daddy made us all a double comal. Daddy was a welder. It fit over two burners. We can roll out flour tortillas at warp speed.)

Ever made chorizo refried beans? (Basically, a heart attack in a flour tortilla. Ha!)

I'm gonna give a shout out to Grandpa and ask him about chorizo refried beans. AND hossenpepper and muskrat.
 

Grandpa

Well-Known Member
Mar 2, 2014
9,724
53,642
Colorado
Threw in olive oil, a bunch of teriyaki sauce, some lime juice stuff ordinarily used for making margaritas, and threw salmon, brown mushrooms, and red onions in. Added spices. When I turned the salmon over, I added grated parmesan to the fish and veggies.

Microwaved a potato.

It all came out about the same time. I put the salmon on the plate, split the potato between me 'n' Grandma, buttered up her half (no, that's not a dirty joke)(until now), and threw the mushroom/onion on top of her potato.

Served up along with a Parducci chardonnay, and it was quite pleasing.

Believe it or not, and you don't, and why should you, but it's true, this is a sample of how we eat the majority of the week.
 

Blake

Deleted User
Feb 18, 2013
4,191
17,479
Two sandwiches with a nice cup of tea. One of the sandwiches has ham, lettuce, cheese and tomato. The other has ham, carrot, tomato and beetroot. For breakfast I had a cup of coffee and two sausage rolls. Tommorrow, I'm going to have spaghetti bolognaise for lunch.