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Flour Tortillas Diaz

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Ingredients

Adjust Servings:
4 cups flour
1 1/2 teaspoons salt
1 tablespoon baking powder
3 tablespoons vegetable oil
1 1/2 cups warm water (not hot)

Nutritional information

182.3
Calories
34 g
Calories From Fat
3.8 g
Total Fat
0.5 g
Saturated Fat
0 mg
Cholesterol
383.2 mg
Sodium
32.1 g
Carbs
1.1 g
Dietary Fiber
0.1 g
Sugars
4.3 g
Protein
920g
Serving Size

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Flour Tortillas Diaz

Features:
    Cuisine:

    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.

    • 60 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    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

    1
    Done

    Mix the Dry Ingredients.

    2
    Done

    Add Oil and Mix With Hands.

    3
    Done

    Mixing With Your Hands, Add Water a Little at a Time, Until You Get a Soft Dough.

    4
    Done

    You Should Be Able to Mix in All the Dry Ingredients, but the Dough Shouldn't Be Sticky.

    5
    Done

    (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.

    6
    Done

    Form Dough Into a Ball, Cover With Towel and Place Upside Down Bowl Over Dough.

    7
    Done

    Let the Dough Rest For 15-20 Minutes.

    8
    Done

    Note: the Dough Will not Rise, This Just Rests the Gluten.

    9
    Done

    Heat Ungreased Griddle to Medium-High.

    10
    Done

    Break Off Golf-Ball Sized Pieces of Dough and Flatten Into 5 Inch Circles.

    11
    Done

    on a Floured Surface Roll Out Tortillas Using a Back and Forth Motion, Turning the Tortilla 1/4 Turn After Each Roll.

    12
    Done

    Flip the Tortilla at Least Once.

    13
    Done

    Place Tortilla on Hot Griddle and Cook Till Bubbles Rise (20-25 Seconds).

    14
    Done

    Flip and Cook on the Other Side 20-25 Seconds.

    15
    Done

    Finished Tortillas Will Be Speckled With Brown.

    Avatar Of Flora Mathis

    Flora Mathis

    Culinary gardener using fresh herbs and produce to create vibrant and flavorful dishes.

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