Flour Tortillas
From Erma_E_K_Monie 3 years ago
- Varies to make
- Serves Varies
Fresh flour tortillas are not the things you buy in the store. These taste so much better.... Back in / around the summer of 2007, we were traveling back from, Riverside California, where my youngest daughter's oldest son's father was at. Read more Our van broke down on the boarder of Arizona and New Mexico. The officer allowed us to take a couple of suitcases and had our van towed. He took us to Gallup, New Mexico. To a women's shelter there. I meant this woman, I do not think she liked me - she was very stand offish. However, she did bend enough to teach me to make these. She would toss them from hand to hand in the air and pull at them. They always came out round. She was full bloodied Navajo. It was like watching poetry in motion... It was so cool. Mine are no where near as pretty, or round. NOR do I toss them, I have not found the courage to do so yet. They are still super good, and we love them!!! See less
Ingredients
- 4 cups flour shopping list
- 2 teaspoons sea salt shopping list
- 4 taspoons baking powder shopping list
- 2 tablespoons veggie oil shopping list
- 1 1/2 cups water +/- shopping list
How to make it
- Mix dry ingredients together well
- [I make a well in the dry ingredients.]
- Add oil and part of the water, mixing well again.
- Add more water a bit at a time to make a soft dough.
- Knead for about 5 minutes.
- Tear off a piece of dough about the size of a golf ball.
- Roll it up and put it in to the bowl.
- Once you have it all in balls you need to roll it out.
- I roll them out really thin and gently place them into hot oil.
- These only take a couple of minutes to cook.
- They bubble up on the top the edges start to turn white.
- Flip it over wait a minute and there you are.
- I place them on card board to drain, then into a bowl to serve.
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