Mexican recipes
Homemade flour tortillas
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58 min
Serves 4
Mexican
Ingredients
- 2 cup all-purpose flour 480 ml all-purpose flour
- 1 1/2 tsp baking powder 7.4 ml baking powder
- 1/2 tsp salt 2.5 ml salt
- 2 tsp vegetable oil 9.9 ml vegetable oil
- 3/4 cup warm milk 180 ml warm milk
Method
In a large bowl mix together the flour, baking powder, salt and vegetable oil. Slowly add the warm milk, while kneading, until a loose and sticky ball is formed.
Empty the dough on a floured surface and knead for 2 to 3 minutes, until the dough is firm and soft.
Place the dough back in the bowl and cover with a damp cloth or plastic wrap for 20 minutes.
Divide the dough into eight equal pieces. Roll each piece into a ball, place on a plate (make sure they are not touching) and cover with a damp cloth or plastic wrap for 10 more minutes.
Place each ball on a well floured surface, press it with your palm to form a four-inch in diameter circle, and roll using a rolling pin until thin and about eight inches in diameter. Cover tortillas with a damp cloth and repeat with the next one.
Cook the tortillas in a heavy skillet over high heat for 3 minutes per side. You should not use any oil for cooking the tortillas. The tortilla is ready when it puffs and small air bubbles are formed.
Keep cooked tortillas warm, wrapped in paper napkins, until ready to use.
You can store tortillas for a day in the refrigerator. Wrap them in foil and reheat them for a few minutes in the oven.
This recipe makes 8 flour tortillas.
Empty the dough on a floured surface and knead for 2 to 3 minutes, until the dough is firm and soft.
Place the dough back in the bowl and cover with a damp cloth or plastic wrap for 20 minutes.
Divide the dough into eight equal pieces. Roll each piece into a ball, place on a plate (make sure they are not touching) and cover with a damp cloth or plastic wrap for 10 more minutes.
Place each ball on a well floured surface, press it with your palm to form a four-inch in diameter circle, and roll using a rolling pin until thin and about eight inches in diameter. Cover tortillas with a damp cloth and repeat with the next one.
Cook the tortillas in a heavy skillet over high heat for 3 minutes per side. You should not use any oil for cooking the tortillas. The tortilla is ready when it puffs and small air bubbles are formed.
Keep cooked tortillas warm, wrapped in paper napkins, until ready to use.
You can store tortillas for a day in the refrigerator. Wrap them in foil and reheat them for a few minutes in the oven.
This recipe makes 8 flour tortillas.
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