I used to use a recipe from a friend a long time ago for my tortillas and was never satisfied with the way they turned out. They looked so "home made", if you know what I mean. They tasted ok, but I figured there must be something better out there, and I found it. This tortilla recipe came from RecipeZaar (now food.com) and fits the bill every time. This particular recipe is with white flour, but I also found a recipe for wheat tortillas, that I will post sometime soon.
3 c. flour
4T. shortening, lard, or coconut oil
1 c. warm water
1t. salt
Cut in shortening to 2 3/4 of the flour. Dissolve the salt in the water and add to flour mixture. Work out the dough on a floured surface, working in the last of the flour, and kneading till smooth and no longer sticky. Divide into 12 pieces. Cover and let rest at least 30 minutes. Roll out to a 7-8" circle layering them between wax paper till all are prepared. Heat a non-oiled iron skillet to medium high. Turn and move the tortilla constantly till puffed and browned in spots. Place between towels till all are browned. Serve immediately. I have found that moving the tortillas constantly back and forth and flipping a few times helps keep the tortilla burning in spots. Also the resting time is necessary to make sure the dough is soft and pliable enough to roll out. Be careful when rolling that you don't make holes, because working it toughens the gluten and re-rolling is hardly ever possible without waiting quite a while. I've made these up and put them in the freezer and warmed them up in the microwave when I need them.
Why so many recipes? See the post about the NEW YEAR RECIPE BLITZ!
We tried this recipe and we LOVE them....taste so much better than the recipe we were using!
ReplyDeleteThanks Pierce Gang :-)
Glad you liked them! We just made up a batch of 24 this last part of the week and they are almost gone! I love using them as wraps for sandwiches, and being that you can make them up ahead of time and freeze them makes them very convenient, and a life saver when there isn't enough bread for everyone to have sandwiches. You can also use 1/2 whole wheat as well, we use sprouted wheat for a nutritional and digestive boost.
ReplyDeleteTried this the other night with Coconut oil, since I was out of lard. I don't think I shall make them with lard again. It added so much more softness to them and they were much easier to handle when transferring from the cutting board (where I roll them) to the pan. Give it a try, you wont be disappointed!
ReplyDeleteI just made this and I am utterly floored how simple it was to make and how delicious it turned out! I have referenced your recipe with a link. Thank you so much!
ReplyDeleteThanks so much Zsuzsa! Thanks for the link and I'm glad it can get to more hands that can use it!
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