Flour Tortilla Recipe

spicygrits's Note:

Recipe for making flour tortillas from Thibeault's Table. Credit to Ann from the gardenweb internet addy as the majority of this receipe comes from her post: http:// ths.gardenweb.com/ forums/ load/recipex/ msg0611460316237.html?7 I like this easy recipe for tortillas that uses staples usually on hand. I am battling cancer and cannot eat yeast or sugar, so tortillas are a great alternative to bread!

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Servings: 6

• 2 cups flour (you can get creative with your flour choices like whole wheat, spelt, soy, or a mixture of flours)
• ½ teaspoon salt
• ¼ cup vegetable shortening or ¼ cup vegetable oil
• 1 teaspoon baking powder
• ½ cup warm water (may possibly need to add more, up to 3/4 cup) or ½ cup milk (may possibly need to add more, up to 3/4 cup)

Directions:

1. Sift the flour, salt & baking powder into a large mixing bowl.
2. Into the dry ingredients cut in the shortening, or add oil if you are using this option, & mix with your fingertips to combine.
3. Add the milk or water, working the liquid into the dough until a sticky ball forms.
4. Wrap in plastic and let rest for at least 30 minutes.
5. Divide the dough into 8-10 balls (for small tortillas) or 6-8 balls for larger ones, cover them again with the damp cloth.
6. Lightly dust a counter or pastry board w/flour & roll out each ball of dough into a circle or oval approximately 1/4" thick. If you want nicely rounded tortillas, trim off any ragged edges & discard. Don't roll the dough out more than once or the tortillas will be tough.
7. Heat a dry griddle or heavy skillet over high heat for 5 minutes. Cook the tortillas 30 seconds on each side or until the dough looks dry & slightly wrinkled & a few brown spots form on both surfaces. Do not over cook or they will be hard. Butter and roll up and wrap in damp tea towel to keep warm as you cook the other tortillas.
8. (I place cooked ones wrapped in the damp towel in a low 200 oven to keep warm, while I am cooking the rest.) Serve warm.~~.

Reviews

[NightStar]

I double this batch and make it about every 2 weeks. I use the water part and it turns out great! I have tried with milk but since water is more readily available I go with that. I also do half and half of white flour and whole wheat (I tried doing all whole wheat and it was not to my liking) I used to buy tortillas all the time and now I make them myself!

[suziethefoodie]

These were wonderful and I am so glad that they use vegetable oil. My only issue is mine puffed up so much they were more like pitas than tortillas. Perhaps it was because it was so warm that day. Next time I will cut back on the baking powder and hope for the best.

[Dad the cook]

These were great!! I made them using water, ( I will try milk next time to see the difference). I rolled them paper thin and cooked them on a non stick skillet. They puffed up to the thickness of store bought ones. But tasted a 100 times better. They made the best soft taco's I have ever had!!!
thanks for the recipe