Light Flour Tortillas Recipes

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

Ingredients

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

LIGHT FLOUR TORTILLAS

Light Flour Tortillas image

I've finally found a way to make flour tortillas that have the fluffiness of a regular tortilla, without using lard or shortening. The secret is butter...light butter, to be exact. My recipe also uses flax seed to increase the fiber content.

Provided by Late Night Gourmet

Categories Mexican

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup flour
1 tablespoon flax seed meal (ground flax seeds)
1/4 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon cumin
1 tablespoon cilantro (optional)
1 lime (optional)
1 1/2 tablespoons light butter
1/3 cup warm water

Steps:

If using bowl and hands: Mix dry ingredients together. Instead of cumin, feel free to substitute garlic salt, curry powder, or any other seasoning you like.
If desired, add finely chopped cilantro, the zest of a whole lime, and the juices of a whole lime.
Add remaining ingredients. If too dry, add more water by the teaspoon. Knead until not too stiff. The dough should have the consistency of fresh Play-Doh. NOTE: if making a combination all purpose flour and corn flour tortilla, you'll need as much as double the water to get the right consistency.
Wrap dough ball in saran wrap and let stand at room temperature for 15 minutes.
Separate dough into 6 pieces and form into balls. Cover in saran wrap and let stand for another ten minutes.
Roll out each ball into a ten inch round. If you have a tortilla press, dust liberally with flour to prevent sticking. Use a rolling pin to flatten even more if the press doesn't get it flat enough. Stack on plate and cover with a tea towel so they don't dry out.
If using a stove top, using a large griddle, preheat on range element to medium high / high. If using an electric griddle, do the same. Do not grease.
Place dough round on griddle, flipping after about 30 seconds. Tortillas are cooked when they are slightly golden in color on both sides.
Use immediately, adding salt as desired before serving. Store in refrigerator in Ziplock bag for up to five days or freeze for future use.
To use out of fridge or after defrosted: Heat, one by one, in griddle until pliable, or place one on plate, put filling in middle, and place in microwave, on high, for 15 to 20 seconds.

FLOUR TORTILLAS

Flour Tortillas image

Provided by Alton Brown

Time 1h46m

Yield 8 tortillas

Number Of Ingredients 4

Ingredients

1/3 cup lard
1/2 cup cool water
9 ounces all-purpose flour, plus 1/4 cup for kneading and rolling
1 teaspoon kosher salt

Steps:

Combine 9 ounces flour and salt in the bowl of a food processor and pulse 2 to 3 times.
Add the lard to the flour mixture in 4 to 5 chunks and pulse 10 to 15 times until the mixture resembles coarse crumbs. With the processor running, add the water in a steady stream just until a ball of dough begins to form, approximately 30 seconds.
Sprinkle the remaining 1/4 cup of flour on a clean surface. Remove the dough from the bowl of the processor and knead until well incorporated and less sticky. Wrap the dough ball in plastic wrap and let it rest at room temperature for 1 hour.
Evenly divide the dough into 8 pieces and form them into round balls. Roll each ball into 7-inch rounds with a rolling pin on a lightly floured surface. Keep all of the dough balls covered with a tea towel.
Heat an electric nonstick griddle to 375 degrees F.
Put the tortillas, 2 to 3 at a time, onto the griddle and cook until light golden, about 4 minutes per side. Can be held for up to 2 hours, at room temperature, wrapped in a barely damp tea towel. Repeat with the remaining tortillas. Microwave for 1 minute in the damp tea towel to reheat.

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