No Flour Tortillas Recipe 435

NO LARD FRESH FLOUR TORTILLA'S

No Lard Fresh Flour Tortilla's image

These no lard tortilla's are super easy to make, only require a few ingredients, and can be ready under an hour. For cooking the tortilla, you may want to invest in a cast iron skillet, since these get really hot, making it easy to cook the tortilla.

Provided by Joel

Categories mexican

Time 1h

Number Of Ingredients 5

Ingredients

2 -3 cups flour
1 tsp baking powder
1/4 cup olive oil
1 cup hot water (approx. 110 - 120 degrees)
1 tsp salt

Steps:

Combine 2 cups flour with the baking powder, and mix.
Add the olive oil and mix until the flour is coated.
Slowly add in the hot water, mixing the dough, so that all the flour is covered. Once the dough starts to become solid, you can remove it from the mixing bowl and place on a lightly floured surface.
Start to kneed the dough, slowly adding flour until it starts to become elastic, and pressing down on the dough, it bounces back.
Divide the dough into 6 pieces and roll into balls. Slightly press down on each and cover lightly with a clean towel or cloth. Let the dough rest for 20 to 30 minutes*
Next, on a lightly floured surface begin rolling out each tortilla ball, into a 6 inch disc. They each should be about 1/4 inch thick. Don't worry about getting perfect circle's. anyone enjoying these won't care!
Heat a skillet (preferably cast iron*) to medium to high heat (usually 5-6). Once heated through, place a tortilla on the skillet and heat until little bubbles start to form (approximately 2 minutes). Flip to cook the other side, another 2 minutes. The tortilla should have small brown spots, and be soft to the touch. Place in a tortilla warmer to keep warm while you make the rest.

NO FLOUR TORTILLAS RECIPE - (4.3/5)

No Flour Tortillas Recipe - (4.3/5) image

Provided by aerin8

Number Of Ingredients 11

Ingredients

INGREDIENTS:
8 oz. cream cheese, softened
3 eggs
1/3 c. unsweetened, unflavored whey protein
3 T. oat flour (use 100% gluten-free oats if you are gluten-free)
2 T. flax meal
1 T. oat fiber (omit for gluten-free)
1/8 tsp. onion powder
1 tsp. baking powder (increase to 1 1/2 tsp. for Indian Naan bread)
2 T. heavy cream
2 T. water (1 T. more if your batter is too thick to spread out to 7″ diameter)

Steps:

In a medium bowl, beat the cream cheese with a wooden spoon until smooth. Add eggs and beat with immersion or electric hand mixer until smooth as possible. Add remaining ingredients and beat well. The mixture will be about like pancake batter. Lightly oil your flat plate. Using a 1/4 c. measuring cup, scoop the batter onto the plate, spreading with a rubber spatula to about 7″ diameter. Microwave on HI for 70 seconds or until dry to the touch int he center. Remove and gently fun a thin metal spatula under the edges to loosen. Lift off plate with your hands and place on paper towels. Make the remaining tortillas (you should get 8 total) in a similar manner, rinsing batter residue off plate and re-oiling it between each baking. Use a paper towel or plastic sheet between them as you stack them to finish cooling. This will prevent them from sticking together. Optional, you can slightly brown these a bit on both sides in a dry non-stick skillet over medium-high heat. NUTRITIONAL INFO: Makes eight 7″ wraps or tortillas, each contains: 171 calories 14.5 g fat 4.55 g carbs, 1.39 g fiber, 3.16 NET CARBS 8.41 g protein 120 mg sodium 177 mg potassium 23% RDA Vitamin A, 17% B12, 13% iron, 23% phosphorous, 16% riboflavin, 16% selenium Naan variations, just add (as they cook) one of the items below 1) a sprinkle of ground cardamom or garam masala 2) a bit of toasted minced onion bits 3) chopped cilantro and nigella seeds

"FAIL PROOF" FLOUR TORTILLAS

I struggled a lot with tortillas that tasted like paste or turned into hockey pucks until I found this fail proof recipe. These tortillas are easy and delicious!

Provided by good2bdunn

Categories Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

6 1/2 cups flour
1 1/2 teaspoons baking powder
2 1/2 teaspoons salt
1 cup shortening
2 cups very hot water
butter

Steps:

Mix together dry ingredients.
Cut in shortening.
Stir in two cups very hot water.
On a floured surface, knead the dough for about 2 minutes.
Place in a bowl, cover with a dish towel, and let sit for 30 minutes.
Knead dough and form into balls.
Roll them out as thin and round as possible.
Preheat a griddle or cast-iron skillet.
Slather the skillet with butter -- (yes, I see other people recommend an ungreased baking surface but I like to slather mine with butter).
Cook tortillas one at a time, flipping when a bubble forms.
I then like to slather the cooked tortillas with additional butter because it makes them taste yummy.

Nutrition Facts : Calories 397.6, Fat 17.7, SaturatedFat 4.4, Sodium 532, Carbohydrate 51.8, Fiber 1.8, Sugar 0.2, Protein 7

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