feat: add Flour Tortillas. Fixes #494.

cook/breads/Flour Tortillas.cook

@@ -0,0 +1,23 @@
+>> source: https://thecafesucrefarine.com/best-ever-homemade-flour-tortillas/
+
+Combine @all-purpose flour{360%g}, @salt{1%tsp} and @baking powder{1%tsp} in a #medium-size bowl{}. Using a sturdy #silicone spatula or a sturdy wooden spoon{}, mix dry ingredients until well combined.
+
+Make a well in the center of the dry ingredients and add the @vegetable oil{66%g} and @warm water{227%g}. Stir well from the bottom up, until all dry ingredients are incorporated and the dough begins to come together and form a shaggy ball.
+
+Turn dough out onto a lightly floured work surface and knead for 1 to ~{2%minutes} until the dough is nice and smooth. Proceed with step number 6 below for the remainder of the recipe.
+
+Combine flour, salt and baking powder in the bowl of a stand mixer. Using the dough hook, mix dry ingredients until well combined.
+
+Add oil and water with mixer running at a medium speed. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.
+
+Transfer dough to a lightly floured work surface. Divide into 16 equal portions. Turn each piece to coat with flour. Form each piece into a ball and flatten with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel and allow to rest for at least ~{15%minutes} (or as much as 2 hours) before proceeding.
+
+After the rest period, heat a large pan over medium heat. Roll each dough piece into a rough circle, about 6 to 7 inches in diameter, keep work surface and #rolling pin{} lightly floured. Don’t stack uncooked tortillas on top of each other or they will stick together. (I like to separate my tortillas with parchment paper.)
+
+When the pan is hot, place one dough circle into the pan and allow to cook 45 seconds to ~{1%minute} or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. If browning too fast, reduce the heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on the underside of tortillas, increase the heat a bit. Flip to other side and cook for 15 to 20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface.
+
+Remove from pan with tongs and stack in a covered container or zippered bag to keep the tortillas soft.
+
+Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a microwave-safe container (with a cover) that will hold the stacked tortillas. Microwave uncovered for 15 to 30 seconds (start with 15) or until warm, then keep covered to hold heat while serving.
+
+Store in an airtight container or zippered bag at room temperature for 24 hours or refrigerate for up to 1 week. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in the freezer.

docs/breads/flour-tortillas.md

@@ -0,0 +1,97 @@
+---
+comments: true
+tags:
+  - bread
+---
+# :flatbread: Flour Tortillas
+
+![Flour Tortillas][1]{ loading=lazy }
+
+| :timer_clock: Total Time |
+|:-----------------------: |
+| 18 minutes |
+
+## :salt: Ingredients
+
+- :ear_of_rice: 360 g all-purpose flour
+- :salt: 1 tsp salt
+- :dash: 1 tsp baking powder
+- :oil_drum: 66 g vegetable oil
+- :hot_springs: 227 g warm water
+
+## :cooking: Cookware
+
+- 1 medium-size bowl
+- 1 silicone spatula or a sturdy wooden spoon
+- 1 rolling pin
+
+## :pencil: Instructions - By Hand
+
+### Step 1
+
+Combine all-purpose flour, salt and baking powder in a medium-size bowl. Using a sturdy silicone spatula or a sturdy
+wooden spoon, mix dry ingredients until well combined.
+
+### Step 2
+
+Make a well in the center of the dry ingredients and add the vegetable oil and warm water. Stir well from the bottom up,
+until all dry ingredients are incorporated and the dough begins to come together and form a shaggy ball.
+
+### Step 3
+
+Turn dough out onto a lightly floured work surface and knead for 1 to 2 minutes until the dough is nice and smooth.
+Proceed with step number 6 below for the remainder of the recipe.
+
+## :pencil: Instructions - By Mixer
+
+### Step 4
+
+Combine flour, salt and baking powder in the bowl of a stand mixer. Using the dough hook, mix dry ingredients until well
+combined.
+
+### Step 5
+
+Add oil and water with mixer running at a medium speed. After about 1 minute, or when mixture comes together and begins
+to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.
+
+### Step 6
+
+Transfer dough to a lightly floured work surface. Divide into 16 equal portions. Turn each piece to coat with flour.
+Form each piece into a ball and flatten with the palm of your hand. Cover flattened balls of dough with a clean kitchen
+towel and allow to rest for at least 15 minutes (or as much as 2 hours) before proceeding.
+
+### Step 7
+
+After the rest period, heat a large pan over medium heat. Roll each dough piece into a rough circle, about 6 to 7 inches
+in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or
+they will stick together. (I like to separate my tortillas with parchment paper.)
+
+### Step 8
+
+When the pan is hot, place one dough circle into the pan and allow to cook 45 seconds to 1 minute or until the bottom
+surface has a few pale brown spots and the uncooked surface is bubbly. If browning too fast, reduce the heat a bit. If
+it’s taking longer than a minute to see a few pale golden brown spots on the underside of tortillas, increase the heat
+a bit. Flip to other side and cook for 15 to 20 seconds. The tortillas should be nice and soft but have a few small
+brown spots on the surface.
+
+### Step 9
+
+Remove from pan with tongs and stack in a covered container or zippered bag to keep the tortillas soft.
+
+### Step 10
+
+Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a
+microwave-safe container (with a cover) that will hold the stacked tortillas. Microwave uncovered for 15 to 30 seconds
+(start with 15) or until warm, then keep covered to hold heat while serving.
+
+### Step 11
+
+Store in an airtight container or zippered bag at room temperature for 24 hours or refrigerate for up to 1 week. To
+freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in the
+freezer.
+
+## :link: Source
+
+- <https://thecafesucrefarine.com/best-ever-homemade-flour-tortillas/>
+
+[1]: <../assets/images/flour-tortillas.jpg>

mkdocs.yml

@@ -76,6 +76,7 @@ nav:
       - Cranberry Orange Bread: breads/cranberry-orange-bread.md
       - Croissants: breads/croissants.md
       - Delicious Zucchini Bread: breads/delicious-zucchini-bread.md
+      - Flour Tortillas: breads/flour-tortillas.md
       - Garlic Bread: breads/garlic-bread.md
       - Honey Beer Bread: breads/honey-beer-bread.md
       - Honey Cornbread: breads/honey-cornbread.md