Home Made Flour TortillasFrom midgelet 7 years ago
How to make it
- Stir together the flour and baking powder in a large mixing bowl.
- Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate.
- Gradually add the milk to the flour, and work the mixture into a dough.
- It will be sticky.
- Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press).
- The kneading will take care of the stickiness.
- Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest.)
- Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes.
- Avoid letting them touch, if you don't want them to stick together.
- Dust your work surface with flour.
- Working one at a time, remove each piece of dough and pat it into a 5-inch circle.
- With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than 1/4-inch thick.
- Transfer the tortilla to a hot, dry skillet or griddle.
- It will begin to blister.
- Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds.
- Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil.
- Repeat for the remaining tortillas.
- Although flour tortillas, like corn tortillas, are best if eaten right after they are made, these tortillas will freeze well.
- Wrap them tightly in plastic, and they will keep, frozen, for several weeks.
- To serve tortillas that have been frozen, let them thaw and come to room temperature, then wrap them in aluminum foil and heat them in a warm oven.
- Microwaving tends to toughen them.
- OTHER TIPS
- Do not use bread flour.
- You want flour with a low gluten content.
- You dont want to over-flour your work surface, but you dont want your rolled-out tortilla sticking to it either. I
- fThe dough adhered less to an unvarnished wood surface (like an old cutting board) than any other surfaces.
- A flat dough scraper, known in baking parlance as a "bench knife", is very efficient in removing the rolled-out tortilla from the work surface.
- When rolling out tortillas, dust your rolling pin with flour, and dont be afraid to apply pressure.
- Flour tortilla dough is pretty sturdy; but not to the point of rerolling.
- You dont want tough tortillas.
- The use of a tortilla roller (similar to a short piece of broomstick), rather than a rolling pin. may be used
- Rolling out tortillas in perfect circles is harder than it sounds; the dough wants to draw up.
- So if perfectly circular shapes are important, you can trim away the excess with a sharp knife.
- A cast-iron skillet or griddle is practically indispensable for making any kind of tortilla.
- A dry cast-iron utensil, unlike most other materials, can take high temperatures over a sustained period of time without being adversely affected, although you may have to do a reseasoning afterwards
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