Ingredients
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4
-
1 1/2
-
1
-
3
-
1 1/2
-
-
-
-
-
-
-
-
-
-
Directions
Flour Tortillas Diaz, This recipe is based on an article in the San Jose Mercury News by Stacy Diaz I tried it and didn’t need near as much water as the recipe indicated The dough should not be sticky This recipe is healthier since it uses oil instead of shortening , Making this with cake flour, I cant imagine authentic tortillas from Mexico being any better (In fact, I dont recall authentic tortillas being this good) I followed the tweak that reads to rest the dough for an hour after combining, and after forming into golf balls, I rested the dough for an additional twenty minutes Because Im out of baking powder, my final tweak was to replace baking powder with baking soda + cream of tartar in the following ratio: replace 1 teaspoon (5 mL) of baking powder with 1/4 teaspoon of baking soda plus 1/2 teaspoon cream of tartar Thus 1 tbsp baking powder equates to 3/4 tsp baking soda plus 1 5 tsp cream of tartar And if you want to get really technical, I reduced the baking powder substitute to the equivalent of approx 3/4 of a tbsp of baking powder or i e about 3/4 if what the recipe calls forbecause I accounted for the reviews advising that less baking powder will result in a flatter tortilla To that end, I also rolled the balls as flat as possible And with these chef notes in mind, I would look no further for a better recipe, not would I ever opt to buy the pre-packaged junk that calls itself flour tortillas! A final note is that quartering the recipe resulted in approx 6 small-med shells , These are beautiful, hearty tortillas, similar to indigenous/Indian fry bread They are the perfect foundation for many toppings If you want a thinner and more pliable tortilla for tacos, use a different recipe or reduce the amount of baking powder in this one
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Steps
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1
Done
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Mix the Dry Ingredients. |
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2
Done
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Add Oil and Mix With Hands. |
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3
Done
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Mixing With Your Hands, Add Water a Little at a Time, Until You Get a Soft Dough. |
|
4
Done
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You Should Be Able to Mix in All the Dry Ingredients, but the Dough Shouldn't Be Sticky. |
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5
Done
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(you Can Add in More Flour If You Add Too Much Water.) on a Floured Surface, Knead the Dough For 2- 4 Minutes, Adding Flour If the Dough Is Sticky. |
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6
Done
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Form Dough Into a Ball, Cover With Towel and Place Upside Down Bowl Over Dough. |
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7
Done
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Let the Dough Rest For 15-20 Minutes. |
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8
Done
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Note: the Dough Will not Rise, This Just Rests the Gluten. |
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9
Done
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Heat Ungreased Griddle to Medium-High. |
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10
Done
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Break Off Golf-Ball Sized Pieces of Dough and Flatten Into 5 Inch Circles. |
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11
Done
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on a Floured Surface Roll Out Tortillas Using a Back and Forth Motion, Turning the Tortilla 1/4 Turn After Each Roll. |
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12
Done
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Flip the Tortilla at Least Once. |
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13
Done
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Place Tortilla on Hot Griddle and Cook Till Bubbles Rise (20-25 Seconds). |
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14
Done
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Flip and Cook on the Other Side 20-25 Seconds. |
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15
Done
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Finished Tortillas Will Be Speckled With Brown. |
