Tortillas No Rolling Recipes

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NO-ROLLING SOURDOUGH TORTILLAS



No-Rolling Sourdough Tortillas image

After living in Arizona for many years, my family and I love good Mexican food, including the staple: tortillas. With these no-rolling tortillas, my usual hour-long messy endeavor is transformed into a clean, 20-minute fiesta! Makes approximately 13 tortillas.

Provided by Tracey Vierra

Categories     Breads

Time 8h40m

Number Of Ingredients 5

3 cups einkorn flour (or flour of choice)
3 cups pure water
3 spoonsfuls sourdough starter
3/4 teaspoon sea salt (or to taste)
3 spoonfuls coconut oil (or lard, lightly melted)

Steps:

  • Pour flour, water, and sourdough starter into bowl.
  • Use enough water to achieve thin glue-like consistency.
  • Let sit covered overnight.
  • Check consistency (it should still be a bit runny) and add salt and about a spoonful of lard for every cup of flour.
  • Mix.
  • Pour about 1/3 cup onto griddle or pan, pushing the dough out from the center with the back of your measuring cup to flatten into tortilla shape.
  • Flip when somewhat browned or to your liking.
  • Repeat until all of the batter is gone.

Nutrition Facts : Carbohydrate 22 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 137 mg, Fiber 1 g, Sugar 1 g, Calories 107 kcal, ServingSize 1 serving

TORTILLAS ~ NO ROLLING



Tortillas ~ no rolling image

This recipe comes from Home Joys blog as does the picture. A batter that is poured in a pan maybe more like a crepe or pancake as she says but they are good. Worked will with all the taco fixings and burrito fixings. We enjoyed them today for lunch. Sure beats the rolling Going to make scrambled eggs, sausage and cheese...

Provided by Donna Farley

Categories     Other Main Dishes

Time 10m

Number Of Ingredients 5

1 c flour see note
1/2 c corn meal
1-1/2 c water
1 large egg
1 tsp salt

Steps:

  • 1. whisk ingredients together till smooth.
  • 2. lightly oil pan ( i used spray)
  • 3. Heat pan on medium for one minute
  • 4. add 1/2 cup batter in pan, with back of spoon swirl batter into a very thin circle.
  • 5. Allow to set then flip and fry other side
  • 6. cool on wire rack. enjoy
  • 7. NOTES: I used all white flour and she used half white and half wheat..

HOMEMADE TORTILLAS



Homemade Tortillas image

I usually have to double this flour tortilla recipe because we go through them so quickly. The homemade tortillas are so tender and chewy, you'll never use store-bought again after learning how to make tortillas. -Kristin Van Dyken, Kennewick, Washington

Provided by Taste of Home

Time 30m

Yield 8 tortillas.

Number Of Ingredients 4

2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup water
3 tablespoons olive oil

Steps:

  • In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes., Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle., In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Serve warm.

Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

MIX-N-POUR TORTILLA RECIPE (GO AHEAD & MAKE A DOUBLE BATCH!)



Mix-n-Pour Tortilla Recipe (Go Ahead & Make A Double Batch!) image

Traditional homemade flour tortillas just never came out right for me. After all that time spent trying & trying, I almost gave up. But with these Mix-N-Pour Tortillas I can have them made in 15 minutes or so! They are almost like a super thin tortilla-flavored pancake. Easy to roll without breaking too, RancherMan loves them! #TexasHomesteader

Provided by www.TexasHomesteader.com

Categories     bread

Number Of Ingredients 6

1 ¼ Cup All-Purpose Flour
1/4 Cup Corn Meal
1 ½ Cup Broth ((can substitute with water if desired))
1 Small/Medium Egg
1/2 Teaspoon Salt
1/2 Teaspoon Garlic Powder

Steps:

  • DirectionsCombine all ingredients & whisk together until batter is smooth. Lightly oil cast-iron pan or griddle (I used bacon grease on a griddle) & heat on medium-high heat for a minute or so to get it hot.
  • Pour 1/4 to 1/3 cup batter onto hot surface. (depending upon how big & thick you want your tortillas) Use the back of measuring cup to spread and thin the batter to about 5"-6" tortillas.
  • After about 2 minutes cooking on the first side, flip and cook the remaining side. When tortilla is fully cooked remove from pan and place on a rack until all tortillas are cooked.
  • Enjoy tortillas hot or allow to cool completely & then place in airtight bag and store in the refrigerator. Consume within about a week or so.

3-MINUTE BLENDER PALEO TORTILLAS



3-Minute Blender Paleo Tortillas image

Make soft and fluffy tortillas by blending up this simple, four-ingredient batter.

Provided by Dina Hassan

Number Of Ingredients 6

1 cup almond flour
1 cup tapioca flour
¾ almond milk
2 eggs
½ t sea salt
1 T coconut oil for cooking

Steps:

  • Add all ingredients to a blender. Blend until smooth and pourable.
  • Lightly brush a skillet with coconut oil and heat over medium-high heat.
  • Pour ¼ cup of the batter onto the heated skillet, and gently swirl the pan in circular motions so it spreads into a thin, round shape.
  • Cook for 1-2 minutes, then flip. Cook for an additional minute or until golden brown.
  • Repeat with remaining batter.

TORTILLAS



Tortillas image

Forget shop-bought and try homemade tortillas. They'll store for two days or you can freeze them to use later. They're perfect for wraps

Provided by Good Food team

Categories     Side dish

Time 1h

Yield Makes 6

Number Of Ingredients 3

250g plain flour , plus a little more for dusting
2 tbsp vegetable oil
½ tsp fine salt

Steps:

  • Combine the flour, vegetable oil and salt in a bowl. Pour over 150ml warm water and knead to bring the mixture together. Remove from the bowl and knead on a lightly floured work surface for around 5 mins until you make a soft, smooth ball of dough. Cover with a clean tea towel and rest for at least 15 mins before rolling out.
  • Cut the dough into 6 equal pieces (about 75g each). Roll out each ball of dough as thinly as possible on a floured work surface. They should make rounds about 20 cm wide, 2mm thick.
  • Heat a large frying pan over a medium-high heat. Cook the tortillas for 1-2 mins on each side until golden brown and toasted. Wrap them in foil and cover in a tea towel to keep warm, while you cook the rest. Keeps for two days well wrapped, or cool, wrap and freeze for up to three months.

Nutrition Facts : Calories 187 calories, Fat 4 grams fat, Carbohydrate 32 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

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