- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 79.9
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 23.7 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 2.0 g
- Protein: 2.7 g
RoryBeth's Homemade Flour TortillasSubmitted by: YOUNGPADOWAN
IntroductionSeriously EASY and tasty flour tortillas. Take the time to prepare them, be patient with the food and with yourself, and you'll have really awesome wraps for a sandwich :) Having a cast iron tortilla pan works nicely, as does the ability to roll sticky dough into the thickness of a traditional crepe. Seriously EASY and tasty flour tortillas. Take the time to prepare them, be patient with the food and with yourself, and you'll have really awesome wraps for a sandwich :) Having a cast iron tortilla pan works nicely, as does the ability to roll sticky dough into the thickness of a traditional crepe.
Flour - (pretty much ANY flour you want- seriously. from Amaranth to White. We're trying Gluten Free Pizza Mix next..)
Olive Oil, OR Vegan Shortening (usually Palm Oil), OR Butter
(we went with warm Olive Oil, worked very nicely)
water (from the tap is fine)
and a *dash* of salt (we used Kosher Sea Salt, like the flavor better)
Combine the flour, salt, and olive oil in a bowl. Mix together either with your hands, mixer, or fork. When the dough has some lumps in it, add water.
Knead the dough in the bowl for 2-3 minutes (smoosh it, flip it, smoosh it, flip it another direction, smoosh it etc..) Your hands will be VERY sticky with dough.
Gather the dough into a ball-ish shape with a spatula in the bowl. Cover the bowl with a damp towel (not a paper towel, a dish towel. iffn you don't have an actual cloth dish towel, double up on paper towels.)
Leave it ALONE for 20-30 minutes. seriously, LEAVE IT ALONE. for some reason, letting it sit is the key to awesome tortillas.
Get a clean counter, or dough board, or LARGE cutting board, a rolling pin, and extra flour.
Dust the board and your hands, and rolling pin with some of the extra flour. You'll be doing this a lot to keep the dough from sticking to *everything*.
Divide the ball of dough into six pieces as evenly as you can.
Roll each of those six chunks into a ball (with the extra flour on your hands, of course)
Get your pan on to no more than medium heat. Too much and you'll burn your tortillas.
Roll the little dough balls into flat plates about 1/8" or less thick. The ensuing plates will be about 6-8" in diameter. If you get stuck on something, pick it up, dust some flour on the board or the pin or the dough, and try again. It takes some finesse, but after a while, you'll find a system!
Put a plate in a large Ziploc Bag- sounds loony, but trust me, okay?
As soon as you have your dough rolled into a flat plate, gently pick it up and place it on your DRY, UNGREASED, pan. Leave it there for no more than 45 seconds or so. use a spatula to check underneath the tortilla after the dough has begun to bubble. when the underside has brown splotches on it, flip it over (use the spatula, or tongs.. whatever you've got handy). do the same thing with the other side.
When the tortilla is ready, place it on the plate in the ziploc bag and seal it.
Cook your next tortilla :) When it's done, stack it on top of your first tortilla in the bag, on the plate, and seal it up again.
Do this until all six are in the bag. Let them SIT IN THE BAG ON THE PLATE for a good 10-30 minutes. This makes them soft but not soggy. The heat from the tortillas makes the environment in the bag just the right humidity to keep them from becoming gigantic crackers.
Remove the plate, but NOT the tortillas from the bag.
You can freeze them, or eat them straight away, or use them in cooking.
But yeah, homemade tortillas :)
Number of Servings: 6
Recipe submitted by SparkPeople user YOUNGPADOWAN.