Tuesday, June 16, 2009

Flour Tortillas

MANY of my most fave ever recipes are courtesy of my friend Andrea-we've known each other since preschool, and the girl can COOK!!! I automatically know if she posts a recipe, it's kick ass, she's that awesome.

Here is her flour tortilla recipe, which was a bit time consuming but YUM. Feel free to visit her blog @ sgtandmrshub.com.

Flour Tortillas

1 batch makes around 8 tortillas - I always do a double batch because, why not?)

Two cups flour (I use 1 cup whole wheat and 1 cup of white)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk


Flour, baking powder, and the salt in a medium size bowl.

While you are mixing the dry ingredients together, warm up the milk and oil over a medium heat.

Slowly add the warm milk mixture to the flour mixture.

Stir until a loose, sticky ball is formed.

Knead on a lightly floured surface until dough is firm and soft.

Place dough in a clean bowl and cover with a clean towel. Let rest in a warm place for 20 minutes.

After the dough has rested, break off sections, roll them into balls, place on a clean surface (make sure they aren’t touching) and then completely (seal them off) cover the dough balls with 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 properly.)

After the dough has rested, one at a time place a dough ball on a well oiled surface.

Use the heel of your palm to gently press it into a circle, and then roll with a rolling pin from the center until it’s a thickness you like.

Mine are about 10+ inches in diameter. The smaller you roll the tortilla the chewier it will be.

I re-oil the counter about every third tortilla - otherwise they tear when lifting them off.

In a non-greased cast iron pan or a stainless steel pan, heated to a medium temperature (mine is perfect at around “4″)(make sure your pan is fully heated before you place your first tortilla in, otherwise it will tear), cook the tortilla for about 15 seconds on each side.

It should start to make puffy bubbles when it’s ready to be flipped.

Using a metal spatula start at an edge, lift carefully, and gently flip the tortilla. Go slowly to avoid ripping the tortilla

Make a stack on a cookie sheet and cover with a clean towel until all tortillas are cooked.

You can store the tortillas in a ziploc bag, refrigerate for up to 3-4 days.

see the original recipe on her blog, with play by play pictures. i'm not that cool, no pics here LOL


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