HOMEMADE TORTILLAS
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
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
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
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
HOMEMADE FLOUR TORTILLAS
Homemade flour tortillas are easy to make in the comfort of your own kitchen. All it takes four simple ingredients (one is water) and about 1 hour - that includes a 30-minute rest time! No special equipment needed.
Provided by Sally Vargas
Categories Dinner Snack Budget Freezer-friendly How To Make-ahead
Time 1h5m
Yield 8
Number Of Ingredients 4
Steps:
- Steam the tortillas: If you are eating them right away, wrap them in a cloth napkin and let them steam for 5 to 10 minutes. If you are planning to store them to reheat later, turn a plastic zip-top bag inside out. Place the hot stack of tortillas in the bag, close the bag without sealing it, and let cool. When cool, remove the tortillas, turn the bag right side out, and slip the stack inside the bag and seal it. The droplets of steam will now be on the outside of the bag and you can pat them dry with a dishtowel.
- Store the tortillas: Store the well-sealed bag in the refrigerator for up to four days, or freeze for up to two months.
- Reheat the tortillas: Just before serving, heat a skillet or griddle over medium heat. Place each tortilla on the hot pan, and cook for 10 to 12 seconds on each side, or until hot. You can also reheat them in a microwave for 15 to 20 seconds.
Nutrition Facts : Calories 128 kcal, Carbohydrate 24 g, Cholesterol 1 mg, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, Sodium 199 mg, Sugar 0 g, Fat 2 g, ServingSize 8 (7-inch) tortillas, UnsaturatedFat 0 g
TORTILLAS
Forget shop-bought and try homemade tortillas. They'll store for two days or you can freeze them to use later. They're perfect for wraps
Provided by Good Food team
Categories Side dish
Time 1h
Yield Makes 6
Number Of Ingredients 3
Steps:
- Combine the flour, vegetable oil and salt in a bowl. Pour over 150ml warm water and knead to bring the mixture together. Remove from the bowl and knead on a lightly floured work surface for around 5 mins until you make a soft, smooth ball of dough. Cover with a clean tea towel and rest for at least 15 mins before rolling out.
- Cut the dough into 6 equal pieces (about 75g each). Roll out each ball of dough as thinly as possible on a floured work surface. They should make rounds about 20 cm wide, 2mm thick.
- Heat a large frying pan over a medium-high heat. Cook the tortillas for 1-2 mins on each side until golden brown and toasted. Wrap them in foil and cover in a tea towel to keep warm, while you cook the rest. Keeps for two days well wrapped, or cool, wrap and freeze for up to three months.
Nutrition Facts : Calories 187 calories, Fat 4 grams fat, Carbohydrate 32 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
EASY TO MAKE FLOUR TORTILLAS
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
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
EASY FLOUR TORTILLAS
These are an easy alternative to the crisco method. I love it. I usually double it to make sure we have enough tortillas.
Provided by multitasker
Categories Breads
Time 1h10m
Yield 10 tortillas, 10 serving(s)
Number Of Ingredients 5
Steps:
- Combine the flour, baking powder and salt in a bowl. In another bowl combine the warm water and oil.
- Add the water/oil mixture to the flour mixture, one tablespoon at a time and mix the dough with a fork. Once the water is mixed in, add another tablespoon of water and repeat the process until all the water is mixed into the dough.
- (At this point the dough is still sticky.).
- Lightly flour a board, or the counter and knead the dough 5 minutes; adding flour as needed to prevent stickiness.
- Once you have a nice smooth dough, place the dough back into the bowl and cover it with a damp towel or damp paper towel. Let the dough rest for 20 minutes.
- Divide the dough into golf-ball-size balls by pinching off the dough with your thumb and fore finger. Form each ball into a nice ball shape.
- Place the balls on a flat dish making sure they don't touch each other and cover with the damp cloth.
- Let the dough rest again for 10 minutes.
- Roll out the balls into flat circles; about a fourth of an inch thick. Fry in an un-greased skillet until brown spots appear on both sides. Usually 30-60 seconds per side.
Nutrition Facts : Calories 99.3, Fat 1.1, SaturatedFat 0.2, Sodium 287.9, Carbohydrate 19.2, Fiber 0.7, Sugar 0.1, Protein 2.6
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