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24 lines
2.8 KiB
Plaintext
24 lines
2.8 KiB
Plaintext
>> source: https://thecafesucrefarine.com/best-ever-homemade-flour-tortillas/
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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.
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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.
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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.
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Combine flour, salt and baking powder in the bowl of a stand mixer. Using the dough hook, mix dry ingredients until well combined.
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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.
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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.
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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.)
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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.
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Remove from pan with tongs and stack in a covered container or zippered bag to keep the tortillas soft.
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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.
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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.
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