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DEMO: Homemade Flour Tortillas
Thu Sep 13, 2007 9:00 pmFood.com Groupie
Welcome to the flour tortilla demo!
Homemade flour tortillas are very simple to make and they taste so much better than store-bought. The ingredients are simple, and you probably have everything you need already in your pantry.
You can use any recipe you like for flour tortillas and the procedure will probably be the same. For this demo, I'll be using a recipe I found in a Texas Highways magzine.
~NOTE~ While lard is more authentic in tortilla making, I normally use vegetable shortening to try and keep them a little bit more healthy.
If you have a KitchenAid or other stand mixer, I'd suggest using it, as it makes mixing and kneeding the dough so much easier. You will need your hook attachment for mixing. For this demo, I will be using my mixer, but if you don't have one, you can still follow along and just mix by hand.
OK... Lets get started......................................
First, gather all your ingredients and equipment.
Combine flour and salt into a large mixing bowl.
In a small saucepan, combine water and shortening and heat over low heat until shortening is melted.
Allow water and melted shortening to cool for a few minutes.
Pour water and shortening mixture into mixing bowl and mix until combined.
Stop and scrape down the sides of the mixer with a rubber spatula.
The dough will start to work itself into a ball.
Continue mixing until dough begins to work itself up the hook.
Remove dough from hook and place on a lightly floured surface.
Cut dough into two with a knife.
I like to flatten the two pieces of dough. Then cut each piece five times, making a total of 12 pieces from both pieces of dough.
Roll each piece of dough in between your two palms to form a round ball. *TIP* The dough should be soft, but not sticky, so I don't use flour to roll the balls in my hands. Too much flour will make the tortillas dry, crumbly, and tough.
Place the balls onto a flat surface, such as a baking sheet.
Cover balls with a slightly damp, clean towel. Allow them to sit on the counter at room temperature for at least 10 minutes or up to 1 1/2 hours.
Once the balls have rested, remove one of the balls and place it on a lightly floured surface.
Flatten with the palm of your hand and then begin rolling into a flat disk. *TIP* Rolling the disk into circles can be very tricky. I find it easier if you place the rolling pin in the center of the dough and roll out to the edge. Place the rolling pin in the center again, but place the rolling pin a quarter of a turn, roll again to the outer edge. Repeat the process, placing the rolling pin a quarter of a turn each time and rolling out to the edge. Avoid rolling back and forth across the dough, as your tortilla will be drastically distorted. Also use a light hand while rolling.
The disk should be thin. Don't worry if your disks aren't perfectly round because it won't affect the taste.
If you like, you can roll all the balls of dough before cooking. Just place them on a plate and use a piece of waxed paper in between each piece. Also, if you don't want to cook them right away, you can cover them with the slightly damp cloth and allow to sit on the counter up to an hour.
Heat griddle or skillet over medium-high heat. Then place flattened dough onto hot griddle.
The tortilla will begin to bubble.
You can use a spatula to press down the bubbling tortilla, but it isn't really necessay. I just like to press the bubbles out and play with my food.
Flip with spatula and repeat procedure on the other side.
The tortilla is done when the dough becomes white instead of translucent and there are small brown spots on each side. Remove tortilla from griddle and place on a plate.
They make special containers to keep tortillas warm, but I don't have one. I place my tortillas on a dinner plate and use another dinner plate inverted over top to keep them warm.
If you have questions, please post them in the Mexican Cooking forum where the experts will be happy to answer them for you.
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