Post by Arrianna on Jul 25, 2006 12:24:53 GMT -5
Flour Tortillas
2 cups All-Purpose or Bread Flour
1/4 cup Shortening
1 tsp Salt
3/4 cup Warm Water
Sift the flour and salt together (I just stir it in with a fork). Cut the shortening into the flour by hand (as if you were making a pie crust) by rubbing it into the flour between your fingers or using a pastery cutter. Make a well in the center and pour in the water then mix by hand. Knead for 5-10 minutes. The dough should be soft but not sticky. Cut into 6-8 equal parts and roll into balls. Cover with a towel and let rest for 20 minutes.
Press or roll out a tortilla as thin as possible between two layers of plastic wrap. Heat a dry flat griddle till a drop of water evaporates immediately but not hot enough to smoke (begin with medium and work your way down). Place the tortilla on the skillet. Press or roll the next one. Turn tortilla when the edges begin to whiten. The second side takes even less time. You want some spots to be a dark golden brown. Remove cooked tortilla and cover with a towel to keep warm then repeat. You will probably have to turn down the heat as you go.
Enjoy!
I like to increase the salt. I'm told you can also use a mix of shortening/oil/lard for better results but do not use butter or margarine or you will end up with biscuits.
Now I just need to figure out the measurements for 1/2 Wheat Flour and 1/2 Corn Flour.
2 cups All-Purpose or Bread Flour
1/4 cup Shortening
1 tsp Salt
3/4 cup Warm Water
Sift the flour and salt together (I just stir it in with a fork). Cut the shortening into the flour by hand (as if you were making a pie crust) by rubbing it into the flour between your fingers or using a pastery cutter. Make a well in the center and pour in the water then mix by hand. Knead for 5-10 minutes. The dough should be soft but not sticky. Cut into 6-8 equal parts and roll into balls. Cover with a towel and let rest for 20 minutes.
Press or roll out a tortilla as thin as possible between two layers of plastic wrap. Heat a dry flat griddle till a drop of water evaporates immediately but not hot enough to smoke (begin with medium and work your way down). Place the tortilla on the skillet. Press or roll the next one. Turn tortilla when the edges begin to whiten. The second side takes even less time. You want some spots to be a dark golden brown. Remove cooked tortilla and cover with a towel to keep warm then repeat. You will probably have to turn down the heat as you go.
Enjoy!
I like to increase the salt. I'm told you can also use a mix of shortening/oil/lard for better results but do not use butter or margarine or you will end up with biscuits.
Now I just need to figure out the measurements for 1/2 Wheat Flour and 1/2 Corn Flour.
