Homemade Tortillas
Simple Recipe, if you don't have a stand mixer, you can easily whip up a quick batch with your hands. I use these tortillas for everything, and the best part... they are delicious, there no preservatives and I can recognize all the ingredients inside!
Ingredients
2c Flour (all-purpose)
1/2t Salt
1t Baking Powder
2T Canola oil (substitute any other desired oil)
3/4c Hot Water (you may need more or less water depending on you atmospheric altitude)
Longer Method in a Stand Mixer:
In your stand mixer add all the dry ingredients and mix on low with dough hook. Add oil and make sure to scrape down any wet flour from the sides of the door to ensure an accurate finished product. Slowly add the hot water until all the flour is wet and a dough ball begins to form. Turn you mixer up to medium and allow the dough hook to knead the dough for up to 10 minutes, or until the dough is smooth and elastic, retracting to touch. all the dough to rest for 10 minutes. Roll to your desired thickness and in a hot skillet (medium-high to high) cook your tortillas 1 minute on each side and set aside in a covered container until you are ready to use.
Shorter Method by Hand*:
Whisk all the dry ingredients in a large bowl; flour, salt, and baking powder. Add oil and mix; the mixture will be fairly dry with small clumps. Add hot water and mix until dough begins to clump together. Put the dough on a lightly floured surface and knead with your hands until the dough is smooth, about 5 minutes. If you are in a rush, give the dough 5 minutes to rest and begin to roll out your tortillas. Quick Note: The longer you let your dough rest the easier it will roll out, but if you don't mind a bit of a haggle you can have these delicious tortillas in quick time. When you roll out your tortillas, be sure to roll them nice and thin, unless you specifically desire thicker tortillas.Cook your tortillas in a hot skillet ( medium-high to high heat) for about one minute on each side, be careful not to burn the tortillas 30 seconds may be enough if your working in a cast iron. Store in a Ziploc or any container with a cover until your ready to use them.
Ingredients
2c Flour (all-purpose)
1/2t Salt
1t Baking Powder
2T Canola oil (substitute any other desired oil)
3/4c Hot Water (you may need more or less water depending on you atmospheric altitude)
Longer Method in a Stand Mixer:
In your stand mixer add all the dry ingredients and mix on low with dough hook. Add oil and make sure to scrape down any wet flour from the sides of the door to ensure an accurate finished product. Slowly add the hot water until all the flour is wet and a dough ball begins to form. Turn you mixer up to medium and allow the dough hook to knead the dough for up to 10 minutes, or until the dough is smooth and elastic, retracting to touch. all the dough to rest for 10 minutes. Roll to your desired thickness and in a hot skillet (medium-high to high) cook your tortillas 1 minute on each side and set aside in a covered container until you are ready to use.
Shorter Method by Hand*:
Whisk all the dry ingredients in a large bowl; flour, salt, and baking powder. Add oil and mix; the mixture will be fairly dry with small clumps. Add hot water and mix until dough begins to clump together. Put the dough on a lightly floured surface and knead with your hands until the dough is smooth, about 5 minutes. If you are in a rush, give the dough 5 minutes to rest and begin to roll out your tortillas. Quick Note: The longer you let your dough rest the easier it will roll out, but if you don't mind a bit of a haggle you can have these delicious tortillas in quick time. When you roll out your tortillas, be sure to roll them nice and thin, unless you specifically desire thicker tortillas.Cook your tortillas in a hot skillet ( medium-high to high heat) for about one minute on each side, be careful not to burn the tortillas 30 seconds may be enough if your working in a cast iron. Store in a Ziploc or any container with a cover until your ready to use them.
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