OUR FAVORITE SOFT FLOUR TORTILLAS
How we make flour tortillas that are soft, pliable and perfect for folding or wrapping. We incorporate a few tricks in the recipe for the best results. Dissolving the salt into the warm water helps season the dough. I especially recommend doing this if you are using a coarser salt. Rolling the tortillas very thin and getting the heat of your pan right makes sure that bubbles start to form (our video shows just how large these bubbles can be). It's these bubbles that create the perfect texture.
Provided by Adam and Joanne Gallagher
Categories Bread, Baking
Time 40m
Yield Makes 10 (8-inch) tortillas
Number Of Ingredients 4
Steps:
- Add the salt to the warm water and stir together until the salt has dissolved.
- In a large bowl, use a fork to combine the flour with the oil (or other fat) until it looks crumbly. Pour in almost all of the salty water and stir until a shaggy dough forms. If the mixture seems dry, add a bit more of the water.
- When the dough comes together, transfer to a floured work surface and knead until smooth, two to three minutes. Cover with a clean dish cloth and leave for at least 15 minutes and up to an hour or two. Resting the dough makes rolling it out easier.
- Divide the dough into ten equally sized blobs and then shape into small disks. Use a rolling pin to roll each small disc into 8-inch rounds or use a tortilla press. The thinner the better, here. If you happen to get 9-inch tortillas, don't worry! We also don't worry too much about making them perfectly round. (See our video to watch us do it.)
- Stack the rolled tortillas with a piece of parchment paper between them. Alternatively, you can roll and cook the tortillas at the same time. Roll one tortilla out, then while it cooks, roll the next tortilla out.
- Make ahead: Divide the dough into smaller balls (this recipe makes ten 8-inch tortillas), wrap them very well, and then place into the refrigerator up to three days. About thirty to forty minutes before you are ready to cook the tortillas, take the balls out of the refrigerator and let them come to room temperature before rolling them out.
- Heat a wide, heavy-bottomed skillet over medium-high heat. When it's hot, add the first tortilla. Within 20 to 30 seconds, you should start to see it puffing up with bubbles forming.
- When the bottom of the tortilla has some brown spots, flip it and cook until the second side is browned in spots and the tortilla looks dry around the edges. Each tortilla will take 1 to 2 minutes to cook. If this is taking a long time, increase the heat. If the pan starts to smoke or brown the tortillas too quickly, turn the heat down a bit.
- Transfer the cooked tortilla to a dish towel and cover it then continue with the remaining tortillas, adjusting the heat as needed.
- Store leftover tortillas in a resealable plastic bag for a day or two or freeze if needing to store longer. Fresh homemade flour tortillas are in their softest state when warm so if you have room temperature or cold tortillas, we recommend reheating them in a skillet until they are warm and pliable again.
Nutrition Facts : ServingSize 1 (8-inch) tortilla, Calories 92, Fat 0.4g, SaturatedFat 0g, Cholesterol 0mg, Sodium 233.8mg, Carbohydrate 19.1g, Fiber 0.7g, Sugar 0.1g, Protein 2.6g
TEXAS FLOUR TORTILLAS
Make and share this Texas Flour Tortillas recipe from Food.com.
Provided by Alia55
Categories Low Cholesterol
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix together the flour, baking powder, salt and oil.
- Slowly add the warm milk.
- Stir until a loose, sticky ball is formed.
- Knead for two minutes on a floured surface. Dough should be firm and soft.
- Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
- Break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren't touching) and then cover balls with damp cloth or plastic wrap for 10 minutes.
- After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it's thin and about eight inches in diameter. Don't over work the dough, or it'll be stiff.
- Keep rolled-out tortillas covered until ready to cook.
- In a dry iron skillet heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it's done.
- Keep cooked tortillas covered wrapped in a napkin until ready to eat.
TEXAS FLOUR TORTILLAS
Soft, fluffy and chewy a delicious NO LARD low fat tortilla recipe. Can use all white flour, all wheat flour or a combination of both.
Provided by hwoodsfam
Categories Breads
Time 40m
Yield 8 tortillas, 8 serving(s)
Number Of Ingredients 5
Steps:
- Method:.
- Mix together flour, baking powder, salt and oil.
- Slowly add the warm milk and stir until a loose sticky ball is formed.
- Knead for two minutes on a lightly floured surface. Dough should be firm and soft.
- Let dough rest in a bowl covered with a damp cloth or plastic wrap for 20 minutes.
- After dough has rested break off eight sections, roll them into balls, place on a plate and cover with damp cloth or plastic wrap. let rest for 10 minutes.( it is important to let dough rest, otherwise it will be like elastic and hard to roll out).
- One at a time pat dough into a 4 inch circle, and then roll with a rolling pin form the center until it is thin and about 8 inches in diameter. ( like rolling a pie crust, dust with a little flour to prevent dough form sticking to the rolling pin.) Don't overwork the dough or it will be to stiff. keep rolled out tortillas covered until ready to cook.
- In a dry iron skillet or electric griddle heated to med/high cook tortillas about 30 seconds on each side. It should start to puff a bit when done, and should have a nice brown speckled appearance. Keep cooked tortillas covered or wrapped in a napkin till ready to eat.
- Leftovers are great reheated over an open flame on your gas stove. If you have leftovers.
Nutrition Facts : Calories 127, Fat 2.7, SaturatedFat 0.8, Cholesterol 3.2, Sodium 370.6, Carbohydrate 22.9, Fiber 3.2, Sugar 0.1, Protein 4.7
FLOUR TORTILLAS
Steps:
- Heat the milk in a small saucepan over medium heat until tiny bubbles start to form around the edges of the pan (the milk should be 180 degrees F), 4 to 5 minutes. Immediately remove from the heat and stir in the lard until melted. Let cool for 15 minutes.
- Meanwhile, whisk the flour, baking powder and salt in a large bowl until completely combined. Pour in the warm milk mixture and stir with a rubber spatula until a shaggy dough forms.
- When cool enough to handle, knead the dough in the bowl until almost completely smooth, about 3 minutes; do not overwork, the dough should be soft and only slightly elastic and not sticky. Wrap in plastic and let rest at room temperature for 1 hour to relax dough.
- Divide the dough into 16 balls about a scant 3 tablespoons each (or 46g.). Arrange the balls on a rimmed baking sheet and cover with a damp kitchen towel until ready to use.
- Working with one dough ball at a time, roll out on a lightly floured surface to a 7-inch round.
- Heat a medium cast-iron skillet or large griddle over medium-high heat.
- Working with one at a time (unless using a large griddle), cook the tortillas, reducing the heat if they are getting dark too quickly, until air bubbles form on the surface and the bottom is brown in spots, about 30 seconds. Poke any large bubbles with a fork to release steam, flip the tortillas and cook until brown in spots on the other side, about 30 seconds. Stack and wrap the tortillas in a clean kitchen towel and keep warm. Repeat rolling and cooking the remaining dough balls.
SONORAN-STYLE FLOUR TORTILLAS
In Sonora, a Northern Mexican region where wheat has been cultivated for more than 400 years, tortillas are typically made of flour rather than corn. But unlike the generally lackluster store-bought wrappers most Americans are familiar with, handmade flour tortillas are pliable, chewy, fragrant, and dotted with mahogany blisters. While this recipe, adapted from Teo Diaz and Julia Guerrero of Sonoratown taqueria in downtown Los Angeles, isn't complicated, it does require allowing some time for the dough to rest. But the investment is worth it. Once you roll out the tortillas and set them on the hot griddle, they'll begin to puff with steam as they start to brown. When you take a bite, the aroma of sweet flour enveloped in fat will fill your nose and mouth. Finally, you'll understand that a tortilla is meant to be an essential component rather than just monotextured wrapping paper for tacos, burritos, or chimichangas.
Provided by Samin Nosrat
Categories lunch, snack, breads, project, main course
Time 3h
Yield 12 tortillas
Number Of Ingredients 5
Steps:
- In the bowl of a stand mixer, whisk together flour, salt and baking powder. Place bowl onto mixer, and affix paddle attachment. Mix for 30 seconds at low speed, then slowly add lard in a thin stream. Allow fat to partly incorporate, then slowly pour water in a thin stream. Allow dough to come together, then increase speed to medium-low and knead for about 2 minutes. The dough will be somewhat wet, webby and shiny. Place dough in a plastic bag, and allow to rest at room temperature for 2 hours.
- Divide dough into 12 pieces the size of a golf ball. Roll into smooth balls, and place on a parchment-lined baking sheet. Cover with plastic, and allow to rest at room temperature for 30 minutes.
- Working on a very lightly floured smooth surface, use a rolling pin to roll balls into 4-inch circles, and place onto a parchment-lined baking sheet in a single layer. Repeat with remaining dough, adding layers of parchment as needed to ensure tortillas do not touch or overlap. Cover last layer with parchment, and allow dough to rest 10 minutes.
- Heat a griddle or large cast iron skillet over medium-high heat.
- Working on a very lightly floured smooth surface, use a rolling pin to roll each tortilla into an 8-inch circle: Start with the pin in the center of the circle and roll out to the edge, rotating the tortilla after every roll. Roll until the dough is very, very thin and the edges begin to smear onto the work surface. Alternatively, stretch tortillas out by hand, rotating and pulling gently from the edges, until nearly transparent.
- When a few drops of water dripped onto the griddle or pan immediately sputter and evaporate, the cooking surface is sufficiently hot. Gently peel the tortilla off the work surface, and lay onto the griddle. It should immediately sizzle and puff lightly. Cook, rotating, for 20 to 30 seconds per side, until lightly golden in spots. Stack in a resealable plastic bag to allow to steam and soften. Continue with remaining tortillas.
- Serve warm or use to make tacos, quesadillas or burritos.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 116 milligrams, Sugar 0 grams
More about "texasflourtortillas recipes"
HOW TO MAKE TEX-MEX-STYLE SOFT AND CHEWY FLOUR TORTILLAS
From seriouseats.com
FLOUR TORTILLAS - RECIPE FOR DISASTER
From recipefordisaster.cooking
14 TASTY WAYS TO USE TORTILLAS | ALLRECIPES
From allrecipes.com
HOW TO MAKE FLOUR TORTILLAS (WITH BUBBLES!) - A SPICY PERSPECTIVE
From aspicyperspective.com
MEXICAN FLOUR TORTILLAS – FOOD NETWORK KITCHEN
From foodnetwork.com
HOW TO MAKE FLOUR TORTILLAS RECIPE & VIDEO ( LIKE IN MEXICO!)
From mexicoinmykitchen.com
OAT FLOUR TORTILLAS – CATRIONA'S KITCHEN
From catrionaskitchen.com
HALF AND HALF TORTILLAS (CORN + FLOUR) | MEXICAN PLEASE
From mexicanplease.com
TEXAS FLOUR TORTILLAS RECIPE | SPARKRECIPES - SPARKPEOPLE
From recipes.sparkpeople.com
THE BEST FLOUR TORTILLAS RECIPE! - GIMME SOME OVEN
From gimmesomeoven.com
TEX-MEX FLOUR TORTILLAS RECIPE - JUSTIN CHAPPLE | FOOD & WINE
From foodandwine.com
TORTILLA RECIPES | ALLRECIPES
From allrecipes.com
HOMEMADE SAN ANTONIO-STYLE FLOUR TORTILLAS - MEALS WITH MEL
From mealswithmel.com
HOMEMADE FLOUR TORTILLAS DONE RIGHT | MEXICAN PLEASE
From mexicanplease.com
FLOUR TORTILLAS: AN END TO MY QUEST | HOMESICK TEXAN
From homesicktexan.com
70 TASTY RECIPES WITH FLOUR TORTILLAS | TASTE OF HOME
SUPER EASY HOMEMADE FLOUR TORTILLAS| IT IS A KEEPER
From itisakeeper.com
TORTILLA RECIPES - THE PERFECT BEGINNING TO TEX-MEX COOKING
From texasbarbeques.com
HOW TO MAKE SOFT HOMEMADE FLOUR TORTILLAS- THE FED UP FOODIE
From thefedupfoodie.com
FLOUR TORTILLAS - CAFE DELITES
From cafedelites.com
FLOUR TORTILLAS, TORTILLAS DE HARINA - ADáN MEDRANO
From adanmedrano.com
RICK BAYLESSFLOUR TORTILLAS - RICK BAYLESS
From rickbayless.com
TEXAS FLOUR TORTILLAS RECIPE BY DAISY NICHOLS - THE DAILY MEAL
From thedailymeal.com
FLOUR TORTILLAS - EVIL SHENANIGANS
From evilshenanigans.com
FLOUR TORTILLAS RECIPE - TEXAS COOKING
From texascooking.com
EASY HOMEMADE TORTILLAS - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
THE BEST HOMEMADE FLOUR TORTILLAS {STEP-BY-STEP} - THE COOK'S …
From thecookstreat.com
BEST HOMEMADE TORTILLAS RECIPE - HOW TO MAKE HOMEMADE …
From delish.com
FLOUR TORTILLAS - TRULY TEXAS MEXICAN! - ADáN MEDRANO
From adanmedrano.com
HOMEMADE FLOUR TORTILLAS - TWO SISTERS
From twosisterscrafting.com
WHY ARE H-E-B’S FLOUR TORTILLAS SO DANG GOOD? | BON APPéTIT
From bonappetit.com
30-MINUTE HOMEMADE FLOUR TORTILLAS - JUST A TASTE
From justataste.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love