Homemade Flour Tortillas 2 Or 3 Ww Points Recipes

AUTHENTIC HOMEMADE FLOUR TORTILLAS

Steps:

• In a mixing bowl, whisk together flour, salt, and baking powder. Mix in the lard/margarine 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 very 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.
• Store in ziplock bag and re-warm in microwave or oven. If using microwave, wrap tortillas in moist (not wet) paper towel to steam them back to life.

HOMEMADE FLOUR TORTILLAS - 2 (OR 3) WW POINTS

Steps:

• Put the flour, shortening, baking powder, and salt in food processor. With the machine running, add the water through the feed tube; process just until a soft dough forms. Divide the dough into 6 pieces and shape each into a ball. Roll each ball out between sheets of plastic wrap into a 6-inch round.
• Set a medium nonstick skillet over medium heat and heat until a drop of water sizzles in it. Reduce the heat to medium-low. Add a dough round and cook until speckled and slightly puffed, about 1 1/2 minute on each side. Transfer the tortilla to a plate lined with a clean kitchen towel; fold the towel over to keep the tortilla warm. Cook the remaining dough rounds to make a total of 6 tortillas, stacking them in the towel as they are cooked.
• To reheat the tortillas, wrap each one in a separate paper towel or napkin and microwave on High until heated, about 5 seconds for each tortilla.

HOMEMADE FLOUR TORTILLAS

Steps:

• In large bowl, combine flour and salt.
• Stir in water and oil.
• Turn onto a floured surface; knead 5-6 times.
• Divide dough into 8 portions.
• On a lightly floured surface, roll each portion into a 7-inch circle.
• In large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned.
• Keep warm.

HOMEMADE FLOUR TORTILLAS

Steps:

• Mix the flour, baking powder and salt in a mixing bowl.
• Add the oil to the warm water.
• Add the oil/water mixture to the flour mixture, one tablespoon at a time.
• Mix the dough after each addition of oil/water.
• Repeat this process until all the oil/water has been added.
• Note: The dough will be sticky.
• Knead the dough on a floured board for 4-5 minutes, adding more flour as needed.
• Place the dough back in the mixing bowl and cover with a damp towel.
• Let the dough rest for 20 minutes.
• Pinch the dough into 12 golf ball-sized balls.
• Place the balls on a platter or board and cover with the damp cloth.
• Let the balls rest for 10 minutes.
• Preheat a cast iron skillet (works best) or other skillet over medium heat.
• Roll out the balls to a 6- or 7-inch diameter, about 1/8 inch thick.
• Place one tortilla in the preheated skillet and cook for about 30 seconds.
• Flip the tortilla over and cook it on the other side.
• Repeat with remaining tortillas.

FLOUR TORTILLAS

Steps:

• Whisk 3⅓ cups (417 g) unbleached all-purpose flour, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. baking powder, and 1 tsp. baking soda in a medium bowl to combine. Using your hands, work in 6 Tbsp. lard or vegetable shortening, melted, until incorporated and mixture looks crumbly. Pour in 1 cup plus 2 Tbsp. hot water (about 100°F) and mix well.
• Transfer dough to a surface and knead until it comes together and springs back slowly when pressed, about 5 minutes. Wrap dough in plastic and let rest at room temperature at least 1 hour, or chill up to 12 hours (preferable). If chilling, let dough sit at room temperature 1 hour before making tortillas.
• Unwrap dough and divide into 8 equal pieces (about 99 g each if you have a scale). Working with 1 piece at a time, pull edges of dough up and into center, then rest a cupped hand over dough so your palm and fingers enclose it and slowly work your hand in a circular motion on the counter to shape dough into a ball. Cover balls with plastic wrap to keep from drying out and let rest 30 minutes.
• Working one at a time, roll out each ball of dough on a lightly floured surface, dusting lightly with more flour if needed (use as little as possible) to 11"-12" rounds (they should be thin enough that you can see the counter through the dough).
• Heat a comal or large cast-iron or nonstick skillet over medium-high until smoking. Working one at a time, cook tortillas until charred in spots and bubbles form on surface, 10-15 seconds. Flip and cook until charred in spots on second side, about 10 seconds. Stack and wrap in a kitchen towel to keep warm as you go.