Wednesday, August 10, 2011

Lazy Girl Recipes: Flour Tortillas

I wish I could claim this one as my own, but I found it on It’s Twinsanity, who found it on Homesick Texan.  

This is such a simple recipe.  The kids loved helping through the whole process.  My only complaint is that they aren’t thin like traditional tortillas.  My next batch I will cut back a tad on the baking powder and roll them a little thinner. 

As a lazy girl, I can tell you the work is totally worth the taste.  It is very similar to nan, an Indian bread, and would be great as sandwich bread, a bottom layer for gravy dishes, or to dip in soups. 


Texas Flour Tortillas (adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)
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 powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 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.
Makes eight tortillas
Here are a few pictures from our cooking adventure. The quality of picutre isn't great.  I need to work on getting a camara with a flash. 

No comments:

Post a Comment