Ingredients
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4
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1 1/2
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1
-
3
-
1 1/2
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-
-
-
-
-
-
-
-
-
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. |
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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. |
