No Lard Homemade Flour Tortillas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)1 1/2 teaspoons of baking powder1 teaspoon of salt2 teaspoons of vegetable oil3/4 cups of warm milk
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Number of Servings: 8
Recipe submitted by SparkPeople user LIRPAC.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Number of Servings: 8
Recipe submitted by SparkPeople user LIRPAC.
Nutritional Info Amount Per Serving
- Calories: 129.1
- Total Fat: 2.1 g
- Cholesterol: 1.8 mg
- Sodium: 9.7 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 2.2 g
- Protein: 4.4 g
Member Reviews
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CREYTABELL
The last person who complained about sodium clearly does not realize that table salt is only 40% Sodium, the other 60% is Chloride! 3000mg ÷ 8servings = 375mg of table salt per serving 40% of which = 150mg Sodium per serving. Daily sodium is 1500 no more then 2500 so 150/1500 or 1/10 of daily sodium - 7/19/13
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CD13995095
HOLD THE PHONE...these tortillas cannot possibly have 9.7 mg of sodium. The recipe has a teaspoon of salt: 3000mg, and 1 1/2 teaspoon of baking powder: 1/8 teaspoon is 85 mg. sodium, so you need to correct this for those of us who are concerned with sodium intake. - 6/9/13
Reply from LIRPAC (7/22/13)
This is a recipe I found elsewhere online (don't remember where from now), but I just entered the ingredients into the recipe calculator here on SparkRecipes and it automatically made the calculations. If you believe that the amount of sodium is incorrect, please consult with SparkRecipes directly.