If you have not made homemade flour tortillas you really should try them. They are fairly easy to make. Shop in the organic section of your grocery store, or visit a health store (or online) for the ingredients.
Mix 3 cups of organic/non-gmo all-purpose flour with 1 tsp. salt (I use a sea salt) and 1 tsp. aluminum free baking powder. I mix this slowly in my mixer using the bread dough blade.
Slowly, I add 1/3 (see note) cup of organic, non-gmo canola oil, and 1 cup of warm water. I don't think I have even had to scrape the sides. I use a medium speed and mix for about 1 minute or so. You'll know when you dough is ready. It will all stick in one ball.
note: originally used 1/2 cup oil, but reduced it to 1/3 cup.
Transfer to a lightly floured surface. I use an Oklahoma bread cloth (which I store in my freezer). You just need a floured surface.
Cut the dough in half. Then each piece in half again.
Keep cutting each piece in half until you get 16 somewhat even sized pieces. I do not own a dough cutter, so I use the side of a long metal spatula.
Roll them into balls. Flatten by hand. Place on a baking sheet to rest for 15 minutes. I cover mine with a towel.
Using a rolling pin, roll out one tortilla at a time (do not stack uncooked tortillas). I roll mine to about 7 inches in diameter. If they are too thin for you to handle, make them 6 inches. I do about three on my floured dough cloth, and keep doing more as I fry them in the pan. I keep flour on hand to re-flour the cloth. I roll these on a kitchen table behind the stove, so I only have to take a step or so to get them rolled and into the pan.
Heat a frying pan with enough canola oil to cover the pan. I used a medium heat, but all stoves are different. You want it hot, but you don't want to burn your house down. I first made these using a med-high heat, which brown them too fast. I reduced to a medium heat, and it did fairly well for me.
When the pan with oil is hot, put one dough round in the pan. I don't have a time really (maybe a minute or less), I just watch it as it browns. You'll get raised bubbles too. Flip with tongs, and fry the other side about 30 seconds. Once they are cooked, transfer to a plate to cool. I use tongs with a rubber end to avoid tearing as I flip the tortillas.
I store mine in an airtight container at room temperature. These are only good for a day (24 hours), so if you don't plan to eat all of them, simply freeze them (putting parchment paper or waxed paper in between each one, before putting in a zip freezer bag).
Mix 3 cups of organic/non-gmo all-purpose flour with 1 tsp. salt (I use a sea salt) and 1 tsp. aluminum free baking powder. I mix this slowly in my mixer using the bread dough blade.
note: originally used 1/2 cup oil, but reduced it to 1/3 cup.
Cut the dough in half. Then each piece in half again.
Keep cutting each piece in half until you get 16 somewhat even sized pieces. I do not own a dough cutter, so I use the side of a long metal spatula.
Roll them into balls. Flatten by hand. Place on a baking sheet to rest for 15 minutes. I cover mine with a towel.
Using a rolling pin, roll out one tortilla at a time (do not stack uncooked tortillas). I roll mine to about 7 inches in diameter. If they are too thin for you to handle, make them 6 inches. I do about three on my floured dough cloth, and keep doing more as I fry them in the pan. I keep flour on hand to re-flour the cloth. I roll these on a kitchen table behind the stove, so I only have to take a step or so to get them rolled and into the pan.
Heat a frying pan with enough canola oil to cover the pan. I used a medium heat, but all stoves are different. You want it hot, but you don't want to burn your house down. I first made these using a med-high heat, which brown them too fast. I reduced to a medium heat, and it did fairly well for me.
When the pan with oil is hot, put one dough round in the pan. I don't have a time really (maybe a minute or less), I just watch it as it browns. You'll get raised bubbles too. Flip with tongs, and fry the other side about 30 seconds. Once they are cooked, transfer to a plate to cool. I use tongs with a rubber end to avoid tearing as I flip the tortillas.
I store mine in an airtight container at room temperature. These are only good for a day (24 hours), so if you don't plan to eat all of them, simply freeze them (putting parchment paper or waxed paper in between each one, before putting in a zip freezer bag).
Comments
I love stuffing mine with meat and cheese...and whatever veggies onhand...makes a quick dinner for two!
great tip to freeze
my kids could make these, they would be so happy - they love tortilla stuffed with anything.
Oklahoma bread cloth - now where on earth would I get my hands on one of those? (don't say Oklahoma, it's a bit far from here)
as usual I finish reading one of your posts and i'm hungry, despite having pancakes and maple syrup less than an hour ago.