Рецепт Flour Tortillas
Tags
burritos, enchiladas, flour, flour tortillas, tacos, tortillas
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For some reason, even though I make most things at home these days, tortillas are a staple on my grocery list. My husband and daughter go through them pretty quickly so I’m always buying them and never batting an eye. I’m not sure why I didn’t think I could make these little circles of toasted flour? The ingredients are always in my pantry and they don’t take long to make?! Not anymore! I wanted to make these a few days ahead of Cinco de Mayo this year, but my schedule became busy and the weather here was the pits. I’m not a rainy day baker. So, I whipped this up early Saturday afternoon so I would have them on hand when I made enchiladas for dinner. They were finished in a matter of 30 minutes and so much better than store bought. No more, stale cardboard tortillas for us!
All of you should try these. The ingredients are simple, the process isn’t difficult, and the dough is very resilient. If you get a tear, pat it down and roll it out. This isn’t a perfect pie crust you’re making, it’s a tortilla! It’s going to be covered in cheese, salsa, or other delicious ingredients!
Flour Tortillas
Ingredients
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 heaping tsp salt
- 5 Tbsp shortening or unsalted butter, softened
- 3/4-1 cup water
Pulse the flour, baking powder, and salt a few times in your food processor fitted with the dough blade. Add the shortening and process until the mixture is uniformly crumbly.
With the food processor on, slowly stream in the water, just until the dry ingredients form a ball and starts traveling around the bowl (you might not use all of the water or you might need a little more).
Let the dough knead for about 30 seconds. The dough should clean the sides of the bowl, be soft and not overly sticky. (You can most certainly do this by hand with a pastry cutter, a wooden spoon, and your hands.)
Turn out onto a flour-dusted surface and divide dough into golf-ball sized portions, 2 ounces each. Cover with a kitchen towel and let rest for 10 minutes.
Heat a large, dry saute pan over medium high heat. (I prefer a cast iron skillet)
With a rolling pin, roll the dough balls into thin rounds, dusting the top with just enough flour to keep the tortilla from sticking to the rolling pin.
Lay tortilla flat in the heated pan and cook on each side for about 10 to 20 seconds, until the bubbled areas are brown. Make sure you don’t overcook them, otherwise you’ll have stiff tortillas! Keep covered with a kitchen towel to keep warm and pliable.
Serve warm. This recipes creates 12 8-inch tortillas. Store in an airtight container for one week or freeze.
Source: Annie’s Eats, originally from Confections of a Foodie Bride