Tortillas
I have been wanting to make flour tortillas for a while and I just did it today. They actually turned out pretty good. Next time I am going to add some more flavors to it like chili peppers, sundried tomatoes or spinach. Oh and I am also going to gradually add more white whole wheat flour. ;)
Flour Tortillas
Ingredients:
•4 cups all-purpose flour (or 2 cups all-purpose and 2 cups whole wheat)
•2 teaspoon baking powder
•1 teaspoon salt
•1/4 cup olive oil
•1 1/2 cups warm water (or enough to make the dough the right consistency)
Prep:
In a large mixing bowl, combine all of the ingredients and 1/2 of the water. Mix together with your hands and continue adding water into the dough until it forms a solid ball, but is not too sticky. If necessary, add additional flour or water as needed. Knead the dough on a floured board for 5 minutes. Cut the dough in half and then in half again, continuing the process until you have equal portions of your desired size. Roll each piece into a ball, place them on a lightly floured surface, and cover with a damp towel. Let rest for about 30 minutes.
Heat a griddle or cast iron pan to medium heat. Roll out the dough, one piece at a time to about 1/4 inch thickness or as thin as possible. Place one round of dough on the griddle and cook on each side for about 30 seconds. Take care that the griddle is not too hot or the tortillas will scorch. Continue the process with the remaining portions of dough.
The cooked tortillas will keep for two weeks in the refrigerator or up to six months in the freezer.
Flour Tortillas
Ingredients:
•4 cups all-purpose flour (or 2 cups all-purpose and 2 cups whole wheat)
•2 teaspoon baking powder
•1 teaspoon salt
•1/4 cup olive oil
•1 1/2 cups warm water (or enough to make the dough the right consistency)
Prep:
In a large mixing bowl, combine all of the ingredients and 1/2 of the water. Mix together with your hands and continue adding water into the dough until it forms a solid ball, but is not too sticky. If necessary, add additional flour or water as needed. Knead the dough on a floured board for 5 minutes. Cut the dough in half and then in half again, continuing the process until you have equal portions of your desired size. Roll each piece into a ball, place them on a lightly floured surface, and cover with a damp towel. Let rest for about 30 minutes.
Heat a griddle or cast iron pan to medium heat. Roll out the dough, one piece at a time to about 1/4 inch thickness or as thin as possible. Place one round of dough on the griddle and cook on each side for about 30 seconds. Take care that the griddle is not too hot or the tortillas will scorch. Continue the process with the remaining portions of dough.
The cooked tortillas will keep for two weeks in the refrigerator or up to six months in the freezer.
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