Flour Tortillas
Homemade tortillas are very easy and inexpensive to make and they taste so much better than the store bought ones. I love that I know whats in them, sure it will take a little time, but once you try a fresh warm tortilla, it will all be worth it. My kids love them ! I actually have a tortilla press, that was given to me as a gift. If using a press, a ziplock bag, cut to open like a book, and the use of some cooking spray make things really easy. If you are rolling them out, lots of flour, dusted on your counter, helps with avoiding a sticky mess. These are great for fish tacos, burritos, and great as wraps for falafel ! Now don´t be scared, the first time might not go smoothly, but soon you will get the hang of it. Oh, and get the kids to help, those little hands are perfect for rolling the dough into balls !
3 cups flour
1 tsp salt
1 tsp baking powder
⅓ cup canola oil
1 cup warm water (up to)
In a large bowl combine flour, salt, baking powder, and oil. Slowly add the water, mixing with a wooden spoon. Stir until it forms a sticky ball.
Turn the ball onto a floured surface, and knead for 2 minutes until a soft smooth dough has formed.
Wrap dough in plastic wrap, and let sit at room temperature for 20 minutes.
Divide dough in half, then in half again. Continue until you have 16 fairly equal portions. Roll each portion into a ball. Cover with plastic wrap,and rest for 10 minutes.
Lightly dust work surface & rolling pin. Roll each ball as thin as you can into a circle. Repeat with each ball,
Heat a skillet or a griddle to medium high heat. Cook tortillas for about 1 minute on the first side, until it starts to bubble. Flip, and cook for about 1 more minute until golden brown.
Remove and serve. (wrapping in a tea towel keeps them warm ) If not using right away, allow to cool completely before storing.
*Practice makes perfect when it comes to finding the thickness you prefer and the cook time you like.
**In a food processor blend the flour, oil & salt until there are no chunks. Pulse as necessary.
Slowly add water to running food processor until dough balls up & there are no dry parts.
3 cups flour
1 tsp salt
1 tsp baking powder
⅓ cup canola oil
1 cup warm water (up to)
In a large bowl combine flour, salt, baking powder, and oil. Slowly add the water, mixing with a wooden spoon. Stir until it forms a sticky ball.
Turn the ball onto a floured surface, and knead for 2 minutes until a soft smooth dough has formed.
Wrap dough in plastic wrap, and let sit at room temperature for 20 minutes.
Divide dough in half, then in half again. Continue until you have 16 fairly equal portions. Roll each portion into a ball. Cover with plastic wrap,and rest for 10 minutes.
Lightly dust work surface & rolling pin. Roll each ball as thin as you can into a circle. Repeat with each ball,
Heat a skillet or a griddle to medium high heat. Cook tortillas for about 1 minute on the first side, until it starts to bubble. Flip, and cook for about 1 more minute until golden brown.
Remove and serve. (wrapping in a tea towel keeps them warm ) If not using right away, allow to cool completely before storing.
*Practice makes perfect when it comes to finding the thickness you prefer and the cook time you like.
**In a food processor blend the flour, oil & salt until there are no chunks. Pulse as necessary.
Slowly add water to running food processor until dough balls up & there are no dry parts.
Comments
Post a Comment