Texas Flour Tortillas Recipe

Texas Flour Tortillas

From choclytcandy 14 years ago

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1 minutes to make
Serves 8

cut and pasted from http://homecookinginmontana.blogspot.com/2010/04/flour-tortillas-with-leaveningthe-best.html

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- Ingredients: Inspired by The Homesick Texan and adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison
- 2 cups of all-purpose flour ( you can substitute some whole wheat flour)
- 1 1/2 teaspoons of baking powder
- 1 teaspoon of salt
- 2 teaspoons of vegetable oil ( I used 1 TBS)
- 3/4 cups of warm milk
- Directions:
- ~~I made this dough in my food processor, but you can also make it using a mixer , or even by hand.~~
- In a food processor(or mixing bowl), mix together the flour, baking powder and salt.
- Slowly add the warm milk and oil. Knead until it forms a ball.
- If need be, add a bit more milk especially if your dough is too stiff. Knead for an additional 2 minutes.
- The dough should be soft and supple.
- Place dough in a bowl and cover plastic wrap for 20 minutes. Form into 8 balls.
- The dough should be soft and supple.Heat skillet on high and then lower to med/low and place the tortilla to cook for thirty seconds on each side. It should puff a bit and form bubbles.
- I like to sort of press on the tortilla so that the whole tortilla gets golden brown spots rather than than just the few bubbles that make contact with the skillet.
- Keep cooked tortillas covered ...this will help them to not dry out. You can easily freeze the tortillas, especially if you double or triple the recipe.
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Ingredients

Ingredients: Inspired by The Homesick Texan and adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison shopping list
2 cups of all-purpose flour ( you can substitute some whole wheat flour) shopping list
1 1/2 teaspoons of baking powder shopping list
1 teaspoon of salt shopping list
2 teaspoons of vegetable oil ( I used 1 TBS) shopping list
3/4 cups of warm milk shopping list
Directions: shopping list
~~I made this dough in my food processor, but you can also make it using a mixer , or even by hand.~~ shopping list
In a food processor(or mixing bowl), mix together the flour, baking powder and salt. shopping list
Slowly add the warm milk and oil. Knead until it forms a ball. shopping list
If need be, add a bit more milk especially if your dough is too stiff. Knead for an additional 2 minutes. shopping list
The dough should be soft and supple. shopping list
Place dough in a bowl and cover plastic wrap for 20 minutes. Form into 8 balls. shopping list
The dough should be soft and supple.Heat skillet on high and then lower to med/low and place the tortilla to cook for thirty seconds on each side. It should puff a bit and form bubbles. shopping list
I like to sort of press on the tortilla so that the whole tortilla gets golden brown spots rather than than just the few bubbles that make contact with the skillet. shopping list
Keep cooked tortillas covered ...this will help them to not dry out. You can easily freeze the tortillas, especially if you double or triple the recipe. shopping list

How to make it

Texas Flour Tortillas...Ok, a couple of weeks ago, I posted another flour tortilla recipe that I liked very much. It was wholesome and done in a more "traditional" way...made with just flour, water and oil. But I kept thinking about the store-bought version of the flour tortillas. They sort of have this "puffiness" and a bit of chewiness to them. Could I somehow make them that way? That night, I was thinking about the recipe and thought...what if I would add some leavening and "fluff" the tortillas a bit. Would it work? I really didn't have too much to lose if I tried. I kept thinking about it for a few days and then decided to check some online recipes to see if any used leavening in their tortilla dough. What a big revelation...quite a few did! I was excited... there was such a thing as tortillas made with leavening(baking powder)! But it wasn't until I read a post on the Homesick Texan about her quest to find the best Texas Flour Tortilla recipe, that I was really intrigued. I kept reading...and glanced at the ingredients. Hmmm... baking powder, that was good...but milk instead of the usual water? That's when I knew it would be a winner of a recipe...I've done many flatbreads that use milk as the liquid ingredient. For sure, the milk definitely makes the flatbread taste better. But if you think about it, "real" tortillas would never have milk as the liquid. You know, I didn't care... I just wanted the tortillas to taste really good. So, I was willing to try the recipe. Well, these tortillas were just incredible...what I had been looking for. The best I've ever had. We gobbled them up:) Ok, maybe not all of them. I did make some soft tacos with a few of the tortillas. I added some chicken and some fresh salsa. Simple ingredients, but good..we loved it. If you don't care about making the "traditional" tortillas, you might want to give these a try. Hope you enjoy...

People Who Like This Dish 8

mybakery Nowhere, Us
bootz44 Nowhere, Us
terribro Chino Hills, California
Cohzaku Nowhere, Us
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joyride Spotsylvania, VA
valinkenmore Malott, WA
choclytcandy Dallas, Dallas
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bootz44 8 years ago
Gonna try this recipe just need to tweak for gluten free. Will let you know how it goes 😊
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" It was excellent "
Cohzaku ate it and said...
I tried this recipe today. Too many tortilla recipes have ended in a hellish "dough" that refused to cooperate. They were also coming out very hard. I was intrigued, like you were, by MILK!

So, the dough came out rather good. 3/4 a cup was too little, so I splashed in some more milk. It helped, but it was still a little loose. I added just a wee bit more milk and that was too much. It started to get sticky and unmanageable. So, very quickly, I added more flour and it finally balanced out. I had a nice dough ball.

20 minutes later, I began tearing it apart. I was a little bit worried because it was starting to feel sticky again, but it was okay. It was sticky, but not to the point where it'll cause any trouble. It came out wonderful in the tortilla press. It didn't even need any oil to not stick to the plastic bag. They did get very puffy, and I had to double check to make sure I wasn't making Pita bread instead.

Now, this is probably my fault, but they look nothing like your picture. My tortillas still came out a bit stiff. But they are amazingly flavourful, cooked well, and they are truely perfection! I'll definitely be tripling this recipe in the future. Especially when the local farmer's market comes around.

Oh, I loved your presentation too. Screw the "rules"! The way you pu this together was aesthetically pleasing and lovely!
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" It was excellent "
valinkenmore ate it and said...
who is gwshark anyway??????????
You do a great job and I love the history about these! Thanks for the wonderful and explicit post!
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choclytcandy 14 years ago
I'll post these recipes, any way I please.
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Reviewed by 4 people

who is gwshark anyway??????????
You do a great job and I love the history about these! Thanks for the wonderful and explicit post!

valinkenmore in Malott loved it
I tried this recipe today. Too many tortilla recipes have ended in a hellish "dough" that refused to cooperate. They were also coming out very hard. I was intrigued, like you were, by MILK!

So, the dough came out rather good. 3/4...more

Cohzaku in loved it

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