Fine Cookings Flour Tortillas Recipes

FINE COOKING'S FLOUR TORTILLAS

Steps:

• In medium bowl, stir flour, salt & baking powder. Add shortening or lard and cut into the flour with dough blender or 2 table knives until mixture resembles coarse corn meal. Stir in 2/3 cup warm water with a fork until a shaggy dough forms.
• Turn dough out onto floured surface and knead until smooth & soft, 3 to 4 minutes, reflouring the surface as necessary. After kneading, the dough shouldn't be very sticky.
• Portion dough into 8 equal pieces, about 2 oz. each, and shape each piece into a ball. Cover dough balls loosely with plastic and let rest on counter for at least 30 minutes and up to 2 hours.
• When ready to cook tortillas, heat large (11- to 12-inch) dry cast iron skillet or griddle over medium heat until hot. Working with one ball of dough at a time and keeping remaining dough balls covered, and using just enough flour to prevent sticking, roll dough into a 9- to 10-inch round shape. If not as circular as you'd like, don't worry--the tortillas will still taste great.
• Peel dough off of counter and lay it in the skillet or griddle. Cook until tortilla bubbles & puffs and the bottom browns in spots, 45 to 60 seconds. If any gigantic bubbles form, pierce them so the tortilla will cook evenly when flipped.
• Flip tortilla with spatula and cook until second side gets brown in spots & any raw-looking areas become opaque, another 45 to 60 seconds. (If tortillas begin to brown too quickly or burn in spots, reduce heat to medium low.).
• Transfer tortilla to clean dishtowel and cover to keep warm. Repeat with remaining dough, stacking & covering each tortilla after it has cooked.
• To use frozen dough balls, allow them to thaw & warm to room temperature. For best results, don't let them sit out more than 30 to 60 minutes after warming to room temperature.
• To reheat several frozen tortillas, wrap them in foil & heat in 350 degree F oven about 10 minutes or until warm & pliable. To reheat an individual frozen tortilla, let it thaw and then rewarm on skillet or griddle.

HOMEMADE FLOUR TORTILLAS

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.

THICK-STYLE FLOUR TORTILLAS

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.

CHEF JOHN'S FLOUR TORTILLAS

Steps:

• Whisk flour, salt, and baking powder together in a large bowl. Add vegetable shortening and work into flour mixture using a pastry cutter until it resembles coarse crumbs.
• Form a well in the middle of flour mixture and mix in hot water. Work flour and water mixture together with a fork and transfer to a cutting board.
• Knead until a smooth, soft dough is formed, about 3 minutes. Add more flour if dough is too sticky.
• Place more flour on cutting board, cover dough with bowl, and let rest for 15 minutes.
• Cut ball of dough into eight equal parts and cover until needed.
• Roll out balls of dough either by hand or with a tortilla press.
• Heat a large skillet over medium-high heat. Place flattened tortilla in skillet and cook until it begins to bubble, about 1 minute. Flip tortilla over and cook for an additional minute. Flip again and cook for 1 more minute. Repeat with remaining dough.