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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.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
Instructions
- Best Homemade Flour Tortillas
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ⅓ cup vegetable oil
- 1 cup warm water
- 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.
- 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.
- 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.
- 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.
- Wipe out the pan inbetween tortillas if flour is started to accumulate.
- 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.
- 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.
It's one of the big heavy Kitchen Aid things. I never asked for it but he got it as a present.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.
This one?
Ha!
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!
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 againHi!
I had to look up schwarma. Sounds delish!
Is it something like this?
(Can I have some avocado slices with mine?)
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.
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
Thanks!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 night, left over beef vegetable soup
Tonight's menu: Baked chicken, and either corn pudding or creamy lima beans. (We're from the south, can you tell?)
Is corn pudding like grits? Don't sell grits in Canada; at least I've never found them.
What are you having for supper?
What?! It's 3:40am!!!