Basic Flour Tortillas Recipes

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HOMEMADE TORTILLAS



Homemade Tortillas image

I usually have to double this flour tortilla recipe because we go through them so quickly. The homemade tortillas are so tender and chewy, you'll never use store-bought again after learning how to make tortillas. -Kristin Van Dyken, Kennewick, Washington

Provided by Taste of Home

Time 30m

Yield 8 tortillas.

Number Of Ingredients 4

2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup water
3 tablespoons olive oil

Steps:

  • In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes., Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle., In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Serve warm.

Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

HOMEMADE FLOUR TORTILLAS



Homemade Flour Tortillas image

Traditional flour tortillas - homemade and much better than store bought. Do not substitute vegetable oil or shortening for the lard.

Provided by LaDonna

Categories     Bread     Quick Bread Recipes     Tortilla Recipes

Time 1h

Yield 24

Number Of Ingredients 5

4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons lard
1 ½ cups water

Steps:

  • Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
  • Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

Nutrition Facts : Calories 85.7 calories, Carbohydrate 16 g, Cholesterol 1 mg, Fat 1.3 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.5 g, Sodium 138.4 mg, Sugar 0.1 g

THICK-STYLE FLOUR TORTILLAS



Thick-Style Flour Tortillas image

Most flour tortillas use lard or vegetable shortening as one of the ingredients. This recipe uses canola oil with the same great tortilla taste. A great alternative for those of you who are allergic to soy products. Add a bowl of green chili and then get ready to sop it up with a tasty tortilla. Store tortillas in the refrigerator in a gallon-size plastic bag or place in the freezer.

Provided by Lela

Categories     Bread     Quick Bread Recipes     Tortilla Recipes

Time 37m

Yield 14

Number Of Ingredients 5

4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 ¼ cups warm water, or more as needed
¼ cup canola oil

Steps:

  • Mix flour, baking powder, and salt together in a large bowl.
  • Combine water and canola oil in a separate bowl. Mix into the flour mixture with a fork until dough forms a ball, adding 1/4 cup water if dough is too dry.
  • Knead dough until smooth, 3 to 4 minutes. Divide into 14 egg-size balls. Cover bowl with a cotton towel. Let dough rest for 10 to 15 minutes.
  • Roll 1 ball dough into an 8-inch tortilla on a floured work surface. Repeat with remaining dough.
  • Preheat an ungreased cast iron griddle on medium-high heat. Place 1 tortilla on the hot griddle; cook until browned spots form, about 1 minute per side. Transfer to a plate; cover with a cotton towel to keep warm. Repeat with remaining tortillas, stacking them under the towel.

Nutrition Facts : Calories 165.7 calories, Carbohydrate 27.4 g, Fat 4.3 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 0.3 g, Sodium 237.1 mg, Sugar 0.1 g

EASY TO MAKE FLOUR TORTILLAS



Easy to Make Flour Tortillas image

I've always been intimidated about making tortillas. Finally I found a method that for me is easy and that doesn't make me run the other way with equipment I can't pronounce much less spell. The only specialized equipment that this recipe has is a food processor. This was modified from Rick Bayless' recipe.

Provided by Jencathen

Categories     Breads

Time 15m

Yield 12 tortillas, 1 serving(s)

Number Of Ingredients 5

2 3/4 cups all-purpose flour
bench flour (This is extra flour you use on your board and while rolling)
5 tablespoons lard or 5 tablespoons vegetable shortening
3/4 teaspoon salt
3/4 cup very warm water

Steps:

  • 1. Dissolve salt into water and put aside.
  • 2. Put measured all purpose flour into your food processor. Add 5 TBSP of the lard. Process until all the lard is incorporated into the flour.
  • 3. While food processor is going, slowly add all the water. A dough should form that pulls away from the side of processor.
  • 4. Scoop the dough onto a clean dry lightly dusted with flour work space. Knead a few times.
  • 4. Divide the dough into 12 portions and form them into the size of a golf ball. Place on a plate in a single layer and cover with plastic wrap. Let them rest for 30 minutes.
  • 5. Heat an ungreased 9" cast iron skillet to medium or medium high.
  • 6. On your lightly floured station take a dough ball. Press flat with the palm of your hand. It should be round. Now use a rolling pin and roll forward away from you and then back toward you, turn the dough a sixth of a turn and repeat. Keep doing this until it is about 7 inch in diameter. Don't worry if it isn't in a perfect circle. You might need to add a bit of bench flour as you do this so that it doesn't start to stick.
  • 7. Lay the tortilla in your hot pan. Cook for about 30-45 secs and then turn over and cook for another 30-45 secs. It will get puffed up. Do not worry and don't flatten. Make sure you don't overcook them as they will become crispy.
  • 8. Remove them from the pan and wrap them in a cloth napkin or dish towel. Stack them on top of each other in the dishtowel. This will help them stay soft.
  • Side Note: I would roll out 2 and then cook one in the pan and then roll out the next and continued this way until all 12 were done.

Nutrition Facts : Calories 1828.5, Fat 67.4, SaturatedFat 25.6, Cholesterol 60.8, Sodium 1754.5, Carbohydrate 262.3, Fiber 9.3, Sugar 0.9, Protein 35.5

BASIC FLOUR TORTILLA



Basic Flour Tortilla image

Provided by Leona Tiede

Categories     Bread     Fry     Super Bowl     Cinco de Mayo     Tailgating     Pan-Fry

Yield Makes 8 large tortillas

Number Of Ingredients 5

4 cups all-purpose flour (or 3 cups all-purpose and 1 cup whole wheat)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup canola oil
1 1/2 cups warm water (or enough to make the dough the right consistency)

Steps:

  • In a large mixing bowl, combine all of the ingredients and 1/2 of the water. Mix together with your hands and continue adding water into the dough until it forms a solid ball, but is not too sticky. If necessary, add additional flour or water as needed. Knead the dough on a floured board for 5 minutes. Cut the dough in half and then in half again, continuing the process until you have 8 equal portions. Roll each piece into a ball, place them on a lightly floured surface, and cover with a damp towel.
  • Heat a griddle or cast iron pan to medium heat. Roll out the dough, one piece at a time to about 1/4 inch thickness. Place one round of dough on the griddle and cook on each side for about 30 seconds. Take care that the griddle is not too hot or the tortillas will scorch. Continue the process with the remaining 7 portions of dough.
  • The cooked tortillas will keep for two weeks in the refrigerator or up to six months in the freezer.

BASIC FLOUR TORTILLAS



Basic Flour Tortillas image

Make and share this Basic Flour Tortillas recipe from Food.com.

Provided by Diana Adcock

Categories     Breads

Time 41m

Yield 12 tortillas

Number Of Ingredients 9

2 3/4 cups all-purpose flour
5 teaspoons vegetable shortening or 5 teaspoons lard
3/4 teaspoon salt
3/4 cup very warm tap water
1 1/2 cups semi packed slivered spinach (optional)
3 teaspoons powdered spinach (if you have it) (optional)
1/2 cup slivered sun-dried tomato (optional)
4 teaspoons powdered tomato (if you have it) (optional)
1 1/2 cups parsley (optional) or 1 1/2 cups oregano (optional)

Steps:

  • Any optional ingredient is to be added to the flour before you add the salted water.
  • In a large bowl combine the fat with the flour using your fingers until completely incorporated.
  • Add any optional ingredient now.
  • Stir the salt into the water to dissolve and pour around 2/3's of a cup over the mixture.
  • Working fast begin to stir.
  • You should have clumps and not a blob of dough.
  • Check to make sure all the dry ingredients are moist and if not continue to add water a bit at a time.
  • Turn out and knead until smooth consistency is achieved.
  • Divide the dough into 12 equal pieces and form into balls.
  • Set the balls on a plate, cover with plastic and let rest for 30 minutes.
  • Heat an ungreased griddle or heavy skillet-I use cast iron, over medium high heat.
  • One at a time place each ball on a lightly floured surface and begin to roll out to a 7 to 8 inch diameter circle.
  • Lay the tortilla on the hot griddle-you should see almost immediate bubbling across the surface-for about 40 seconds, turn and cook another 40 to 45 seconds.
  • Remove to a heavy towel, wrap and repeat process until done.

Nutrition Facts : Calories 120, Fat 2.1, SaturatedFat 0.6, Sodium 146.2, Carbohydrate 21.9, Fiber 0.8, Sugar 0.1, Protein 3

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