AUTHENTIC FLOUR TORTILLA RECIPE
My flour tortillas recipe is so simple and the homemade tortillas turn out soft and tender every time! Stop settling for the store bought ones!
Provided by Carole Jones
Categories Bread
Time 35m
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Add shortening and rub it into the flour with your hands until it is completely incorporated. It should have a cornmeal type texture.
- Be sure water is 110 degrees and add to the flour mixture. Mix together with a wooden spoon then dump onto a floured counter and knead just until the dough comes together. It will still be fairly lumpy. Do not knead too long or it will develop too much gluten.
- Divide dough into 12 pieces, roll them into balls, cover with plastic wrap, and let rest at room temperature for 30 minutes or up to 3 days in the fridge. Don't rush the resting or you won't be able to roll the dough thin enough.
- Flour your counter and one dough ball well. Roll into a very thin 8″ circle. Cover with a towel and repeat. To help keep a round shape, be sure to rotate the tortilla often during rolling.
- Heat an electric skillet to high heat, or a nonstick pan on the stove to medium high heat. Cook tortillas on first side until puffed and lightly brown, about 1 minute, flip and cook another 1 minute. Remove from heat and cover with a towel and serve immediately.
Nutrition Facts : ServingSize 1 tortilla, Calories 156 calories, Sugar 0 g, Sodium 140 mg, Fat 6 g, SaturatedFat 2 g, UnsaturatedFat 4 g, TransFat 0 g, Carbohydrate 20 g, Fiber 1 g, Protein 3 g, Cholesterol 0 mg
HOMEMADE FLOUR TORTILLAS
Homemade flour tortillas are easy to make in the comfort of your own kitchen. All it takes four simple ingredients (one is water) and about 1 hour - that includes a 30-minute rest time! No special equipment needed.
Provided by Sally Vargas
Categories Dinner Snack Budget Freezer-friendly How To Make-ahead
Time 1h5m
Yield 8
Number Of Ingredients 4
Steps:
- Steam the tortillas: If you are eating them right away, wrap them in a cloth napkin and let them steam for 5 to 10 minutes. If you are planning to store them to reheat later, turn a plastic zip-top bag inside out. Place the hot stack of tortillas in the bag, close the bag without sealing it, and let cool. When cool, remove the tortillas, turn the bag right side out, and slip the stack inside the bag and seal it. The droplets of steam will now be on the outside of the bag and you can pat them dry with a dishtowel.
- Store the tortillas: Store the well-sealed bag in the refrigerator for up to four days, or freeze for up to two months.
- Reheat the tortillas: Just before serving, heat a skillet or griddle over medium heat. Place each tortilla on the hot pan, and cook for 10 to 12 seconds on each side, or until hot. You can also reheat them in a microwave for 15 to 20 seconds.
Nutrition Facts : Calories 128 kcal, Carbohydrate 24 g, Cholesterol 1 mg, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, Sodium 199 mg, Sugar 0 g, Fat 2 g, ServingSize 8 (7-inch) tortillas, UnsaturatedFat 0 g
HOMEMADE TORTILLAS
I usually have to double this flour tortilla recipe because we go through them so quickly. The homemade tortillas are so tender and chewy, you'll never use store-bought again after learning how to make tortillas. -Kristin Van Dyken, Kennewick, Washington
Provided by Taste of Home
Time 30m
Yield 8 tortillas.
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes., Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle., In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Serve warm.
Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
HOMEMADE FLOUR TORTILLAS
Traditional flour tortillas - homemade and much better than store bought. Do not substitute vegetable oil or shortening for the lard.
Provided by LaDonna
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 1h
Yield 24
Number Of Ingredients 5
Steps:
- Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
- Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.
Nutrition Facts : Calories 85.7 calories, Carbohydrate 16 g, Cholesterol 1 mg, Fat 1.3 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.5 g, Sodium 138.4 mg, Sugar 0.1 g
FLOUR TORTILLAS
Steps:
- Heat the milk in a small saucepan over medium heat until tiny bubbles start to form around the edges of the pan (the milk should be 180 degrees F), 4 to 5 minutes. Immediately remove from the heat and stir in the lard until melted. Let cool for 15 minutes.
- Meanwhile, whisk the flour, baking powder and salt in a large bowl until completely combined. Pour in the warm milk mixture and stir with a rubber spatula until a shaggy dough forms.
- When cool enough to handle, knead the dough in the bowl until almost completely smooth, about 3 minutes; do not overwork, the dough should be soft and only slightly elastic and not sticky. Wrap in plastic and let rest at room temperature for 1 hour to relax dough.
- Divide the dough into 16 balls about a scant 3 tablespoons each (or 46g.). Arrange the balls on a rimmed baking sheet and cover with a damp kitchen towel until ready to use.
- Working with one dough ball at a time, roll out on a lightly floured surface to a 7-inch round.
- Heat a medium cast-iron skillet or large griddle over medium-high heat.
- Working with one at a time (unless using a large griddle), cook the tortillas, reducing the heat if they are getting dark too quickly, until air bubbles form on the surface and the bottom is brown in spots, about 30 seconds. Poke any large bubbles with a fork to release steam, flip the tortillas and cook until brown in spots on the other side, about 30 seconds. Stack and wrap the tortillas in a clean kitchen towel and keep warm. Repeat rolling and cooking the remaining dough balls.
FLOUR TORTILLAS
Follow this homemade tortilla recipe to make tortillas that are perfectly fluffy, pliable, and elastic-ideal for making the best burritos you've ever had.
Provided by Alan Delgado
Yield Makes eight 10" tortillas
Number Of Ingredients 5
Steps:
- Whisk 3⅓ cups (417 g) unbleached all-purpose flour, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. baking powder, and 1 tsp. baking soda in a medium bowl to combine. Using your hands, work in 6 Tbsp. lard or vegetable shortening, melted, until incorporated and mixture looks crumbly. Pour in 1 cup plus 2 Tbsp. hot water (about 100°F) and mix well.
- Transfer dough to a surface and knead until it comes together and springs back slowly when pressed, about 5 minutes. Wrap dough in plastic and let rest at room temperature at least 1 hour, or chill up to 12 hours (preferable). If chilling, let dough sit at room temperature 1 hour before making tortillas.
- Unwrap dough and divide into 8 equal pieces (about 99 g each if you have a scale). Working with 1 piece at a time, pull edges of dough up and into center, then rest a cupped hand over dough so your palm and fingers enclose it and slowly work your hand in a circular motion on the counter to shape dough into a ball. Cover balls with plastic wrap to keep from drying out and let rest 30 minutes.
- Working one at a time, roll out each ball of dough on a lightly floured surface, dusting lightly with more flour if needed (use as little as possible) to 11"-12" rounds (they should be thin enough that you can see the counter through the dough).
- Heat a comal or large cast-iron or nonstick skillet over medium-high until smoking. Working one at a time, cook tortillas until charred in spots and bubbles form on surface, 10-15 seconds. Flip and cook until charred in spots on second side, about 10 seconds. Stack and wrap in a kitchen towel to keep warm as you go.
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- Add the lard (or butter, or shortening; if you're using vegetable oil, add it in step 3). Use your fingers or a pastry blender to work the fat into the flour until it disappears.
- Pour in the lesser amount of hot water (plus the oil, if you're using it), and stir briskly with a fork or whisk to bring the dough together into a shaggy mass.
- Turn the dough out onto a lightly floured counter and knead briefly, just until the dough forms a ball. If the dough is very sticky, gradually add a bit more flour.
- Divide the dough into 8 pieces. Round the pieces into balls, flatten slightly, and allow them to rest, covered, for about 30 minutes (see tips, below).
- While the dough rests, preheat an ungreased cast iron griddle or skillet over medium high heat, about 400°F.
- Working with one piece of dough at a time, roll into a round about 8" in diameter. Keep the remaining dough covered while you work. Fry the tortilla in the ungreased pan for about 30 seconds on each side.
- If there are leftovers, allow them to cool completely, then wrap tightly in plastic and store in the refrigerator. Reheat in an ungreased skillet, or for a few seconds in the microwave.
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