July 05, 2006

Quick Breads - Flour Tortillas...

Quick Breads - Flour Tortillas...

Posted in In the kitchen

Using store bought all purpose flour:

2 cups all-purpose flour

1 tsp. salt

3 Tbsp. lard or shortening

1/2 cup warm water

Cut lard into flour and salt until particles are size of small peas. Sprinkle in water, 1 Tbsp at a time, until all flour is moistened and dough almost cleans side of bowl. Gather dough into a ball; divide into 12 equal parts. Shape into balls; brush with lard. Cover and let rest 20 minutes.

Roll each ball on floured surface inot 6-inch circle. Heat ungreased 8-inch or larger skillet or griddle over medium-high heat until hot. Cook tortilla until dry around edge and blisters appear on surface, about 2 minutes. Turn and cook other side until dry, about 1 minute. Stack tortillas, placing waxed paper between each. (I sometimes just stack them into a tortilla warmer without wax paper). Cover with a damp towel (or put lid on warmer).

The whole wheat is coming....

Here is one from Bread Beckers to use while I look for my FAVORITE VERSION...

WHOLE WHEAT TORTILLAS

  • 2 - 3 cups freshly milled wheat flour (usually 3 cups) 1 cup warm water
  • 2 Tbs. Lecithin (optional) 1/4 tsp. baking powder
  • 1 tsp. salt 1/4 cup oil

Measure liquids into mixing bowl. Add dry ingredients, kneading in the flour until the dough is workable but not too stiff. Let stand 10 minutes. Shape into 8 - 10 balls and let stand 10 more minutes. Roll very thin to form a 10 inch circle or use a tortilla press. Bake on a lightly greased griddle till done (not browned). These are as much fun to make as they are to eat with our new Wrap Master. To cook a large quantity more quickly, I use the Wrap Master to press, then place on my hot griddle to finish cooking.

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