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Flour Tortilla Recipe

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Ingredients

Adjust Servings:
2 cups flour (you can get creative with your flour choices like whole wheat, spelt, soy, or a mixture of flours)
1/2 teaspoon salt
1/4 cup vegetable shortening or 1/4 cup vegetable oil
1 teaspoon baking powder
1/2 cup warm water (may possibly need to add more, up to 3/4 cup) or 1/2 cup milk (may possibly need to add more, up to 3/4 cup)

Nutritional information

227.6
Calories
80 g
Calories From Fat
8.9 g
Total Fat
2.5 g
Saturated Fat
0 mg
Cholesterol
255.7 mg
Sodium
32 g
Carbs
1.1 g
Dietary Fiber
0.1 g
Sugars
4.3 g
Protein
42g
Serving Size

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Flour Tortilla Recipe

Features:
    Cuisine:

    I've tried a few recipes recently and this is my new favorite. I live in high altitude so I added almost a whole extra 1/3 cup hot water. These tortillas came out beautifully. Very soft pliable dough, and a delicious soft finished tortilla.

    • 70 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Flour Tortilla Recipe, Recipe for making flour tortillas from Thibeault’s Table Credit to Ann from the gardenweb internet addy as the majority of this receipe comes from her post: http:// ths gardenweb com/ forums/ load/recipex/ msg0611460316237 html?7 I like this easy recipe for tortillas that uses staples usually on hand I am battling cancer and cannot eat yeast or sugar, so tortillas are a great alternative to bread!, I’ve tried a few recipes recently and this is my new favorite I live in high altitude so I added almost a whole extra 1/3 cup hot water These tortillas came out beautifully Very soft pliable dough, and a delicious soft finished tortilla


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    Steps

    1
    Done

    Sift the Flour, Salt & Baking Powder Into a Large Mixing Bowl.

    2
    Done

    Into the Dry Ingredients Cut in the Shortening, or Add Oil If You Are Using This Option, & Mix With Your Fingertips to Combine.

    3
    Done

    Add the Milk or Water, Working the Liquid Into the Dough Until a Sticky Ball Forms.

    4
    Done

    Wrap in Plastic and Let Rest For at Least 30 Minutes.

    5
    Done

    Divide the Dough Into 8-10 Balls (for Small Tortillas) or 6-8 Balls For Larger Ones, Cover Them Again With the Damp Cloth.

    6
    Done

    Lightly Dust a Counter or Pastry Board W/Flour & Roll Out Each Ball of Dough Into a Circle or Oval Approximately 1/8" Thick. If You Want Nicely Rounded Tortillas, Trim Off Any Ragged Edges & Discard. Don't Roll the Dough Out More Than Once or the Tortillas Will Be Tough.

    7
    Done

    Heat a Dry Griddle or Heavy Skillet Over High Heat For 5 Minutes. Cook the Tortillas 30 Seconds on Each Side or Until the Dough Looks Dry & Slightly Wrinkled & a Few Brown Spots Form on Both Surfaces. Do not Over Cook or They Will Be Hard. Butter and Roll Up and Wrap in Damp Tea Towel to Keep Warm as You Cook the Other Tortillas.

    8
    Done

    (i Place Cooked Ones Wrapped in the Damp Towel in a Low 200 Oven to Keep Warm, While I Am Cooking the Rest.) Serve Warm.~~.

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    Esme Mcguire

    Spice whisperer creating dishes that are both bold and balanced in flavor.

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