Saturday, October 31, 2009
Flour Tortillas
1 teaspoon salt
1 1/2 teaspoons baking powder
4 cups flour (I used whole wheat pastry flour that I ground up, but any flour would work)
1/4 cup lard or butter, melted and slightly cooled
1 cup warm water.
Whisk together flour, salt and baking powder, then mix with fat and warm water. Add more flour if necessary.
Cut into pieces and roll into balls about 1 1/2 - 2" in diameter. Cover and let rest for 20 minutes.
Press in a tortilla press or between two plates. Roll out thinly on a lightly floured surface. I made my first couple too thin, so they were more like crackers.
Cook on a griddle or in a dry frying pan on relatively low heat (medium-low or medium) until the tortilla lightens in color a little on top. Flip and cook a few seconds longer. I also cooked them too long at first.
Makes about 20 8 inch tortillas
1 1/2 teaspoons baking powder
4 cups flour (I used whole wheat pastry flour that I ground up, but any flour would work)
1/4 cup lard or butter, melted and slightly cooled
1 cup warm water.
Whisk together flour, salt and baking powder, then mix with fat and warm water. Add more flour if necessary.
Cut into pieces and roll into balls about 1 1/2 - 2" in diameter. Cover and let rest for 20 minutes.
Press in a tortilla press or between two plates. Roll out thinly on a lightly floured surface. I made my first couple too thin, so they were more like crackers.
Cook on a griddle or in a dry frying pan on relatively low heat (medium-low or medium) until the tortilla lightens in color a little on top. Flip and cook a few seconds longer. I also cooked them too long at first.
Makes about 20 8 inch tortillas
Labels: Homemaking, Recipes, Tales from the Kitchen
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