Homemade Tortilla
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 210.4
- Total Fat: 8.5 g
- Cholesterol: 4.8 mg
- Sodium: 237.8 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 1.3 g
- Protein: 4.0 g
View full nutritional breakdown of Homemade Tortilla calories by ingredient
Introduction
My mix of making homemade tortillas. i have experimented with olive oil instead of shortening and wasn't bad. I have also thought about trying coconut oil as a sub for shortening. My mix of making homemade tortillas. i have experimented with olive oil instead of shortening and wasn't bad. I have also thought about trying coconut oil as a sub for shortening.Number of Servings: 12
Ingredients
-
4 cup Flour, Gold Medal unbleached all-purpose (by CURSORYME)
1 tsp Baking Powder
1 tsp Morton Table Salt (by LITTLELADY1996)
.5 cup Shortening
1.25 cup (8 fl oz) Water, tap
Directions
1.mix flour, baking powder and salt, I use a stand mixer with dough hook.
2. add the shortening until cut into powder.
3. slowly add water, start with 1 cup if after a few minutes it is not forming a ball then add 1/4 cup more water.
4. once mixed i wrap in plastic wrap and let it set for 30 min to an hour. I think letting it stand wrapped allows it to be easier to roll out.
5. then cut into 12 2.8 oz balls (yes I weigh mine with a food scale). then flatten, i use a cast iron press, wrapped in plastic wrap and then roll even flatter with a rolling pin. some times I pull it out more with my hands before cooking like people do with pizza dough. I will usually get the first one cooking while rolling out the 2nd one.
6. place in a hot cast iron skillet and cook about 1 minute each side if it is hot. I will roll out the next one while waiting for the one in the skillet to cook.
7. I store in a tortilla warmer and then keep in fridge until ready to use throughout the week. usually it doesn't make it a week.
Serving Size: 2.8 ounce balls
Number of Servings: 12
Recipe submitted by SparkPeople user TMITCH74.
2. add the shortening until cut into powder.
3. slowly add water, start with 1 cup if after a few minutes it is not forming a ball then add 1/4 cup more water.
4. once mixed i wrap in plastic wrap and let it set for 30 min to an hour. I think letting it stand wrapped allows it to be easier to roll out.
5. then cut into 12 2.8 oz balls (yes I weigh mine with a food scale). then flatten, i use a cast iron press, wrapped in plastic wrap and then roll even flatter with a rolling pin. some times I pull it out more with my hands before cooking like people do with pizza dough. I will usually get the first one cooking while rolling out the 2nd one.
6. place in a hot cast iron skillet and cook about 1 minute each side if it is hot. I will roll out the next one while waiting for the one in the skillet to cook.
7. I store in a tortilla warmer and then keep in fridge until ready to use throughout the week. usually it doesn't make it a week.
Serving Size: 2.8 ounce balls
Number of Servings: 12
Recipe submitted by SparkPeople user TMITCH74.