Monday, 6 January 2014


Flour Tortilla

Servings: 12
3 cups all-purpose flour
1 teaspoon salt
2 teaspoon baking powder
1 cup warm (110 degrees) water
melted butter
Mix flour, salt, and baking powder.
Slowly add the water, stirring until mixture barely begins to hold together.
Work dough with hands to form a single mass, and turn it out on floured board.
Knead the dough until smooth. Divide it into 12 pieces.
Cover them with a damp towel or plastic wrap and let them rest 15 minutes.
Flatten each ball with the heel of your hand onto a lightly floured board.
Use a rolling pin to roll each round into an eight-inch circle, turning the round by quarter turns as it flattens.
Immediately place a flattened tortilla onto an ungreased non-stick skillet, pre-heated to medium high.
As it cooks, press down with a spatula. When it is lightly browned on the bottom, turn and cook the other side.
Serve immediately, brushed with melted butter. (Extra tortillas may be wrapped in air-tight bag and frozen.*Roadfood*



                                                            Slaai Wrap>Foto Google

Flour tortillas
(makes about 35 tortillas about 6 inches in diameter)
1 kilogram of Flour (all purpose OR whole wheat) + 1 cup for rolling surface (=2.2 lbs, OR 8 cups)
1 1/2 cup vegetable oil (I used oil because it was easy to find in a Swiss supermarket. I had just arrived to Switzerland and I did not know the language or the products. Please feel free to use vegetable lard. Lard is actually the "traditional" ingredient) (Also, I've had good results using less oil/lard, so feel free to experiment)
1 tbsp. Baking powder
2 tbsp. Salt (or less)
1 1/2 cup warm water (as hot as you can handle to mix with your hands)
  • Mix your dry ingredients
  • Make a “hole” in the middle of your “mountain” of flour.
  • Add oil (or melted vegetable lard) and water and start mixing .
  • When the dough is firm enough to handle, knead it a bit on a flat surface.
  • “break” pieces off the dough (about the size of a golf ball) by squeezing it with your thumb and index finger (like you’re choking it :))
  • Make several round balls (called “testales”), and place them on a floured surface (cookie sheet works great).
  • Let the testales rest for about 30 mins. covered with a damp towel. (comments say 1 hour works best, I will try that, although it's just too long for me to wait :)
  • Place a testal on a floured surface. Flour your rolling pin and roll. Whatever technique you use for rolling… just spread them enough so they are bout 6 inches in diameter. (do not try a tortilla press for flour tortillas :)  It just doesn't work)
  • Cook your tortillas on a “comal”, flat griddle or skillet at medium heat (mine was on 6 on an electric stove). You don’t need to oil the skillet (there’s enough oil in there). 
  • Just like with pancakes, the 1st one is never good, but the rest are delicious.
  • You can pile up the uncooked tortillas, they won’t stick. (but not more than 5, and keep them far from the hot stove, otherwise they DO stick together)
  • My process is usually: flatten, place in comal, flatten another one, turn the one in the comal, flatten another one, remove the one from the comal and repeat!
  • It takes about 1 minute to cook on the 1st side (you will see some bubbles appear on the surface, this is normal), then you turn and press with it down with a flat turner to make a bubble again it takes about 30 seconds on the second side. Do not overcook or they will turn hard like cookies. delicious cookies, but not good for burritos.
Eat them warm with butter, avocado, queso, or refired beans, but to freeze or refrigerate, make sure you cool them spread out on a flat surface before bagging them.*jazibesrecipes* 01/07/2014*

Homemade Tortillas
Yield: 12 tortillas
  • 3 c all-purpose flour
  • 2 tsp salt
  • 2 tsp baking powder
  • 3/4 c cold butter
  • 3/4 c hot water
To begin, combine the flour, salt and baking powder together in a food processor* and give them a quick pulse to mix them. Cut the cold butter into little pieces and drop them in. Pulse the food processor until the butter is cut in and there no pieces larger than a pea. With the processor going, slowly pour in the hot water until it just comes together as a dough. Turn the dough out onto a clean surface and knead it for just a minute until it is smooth. Use a little flour if you need to. Form the dough into a ball, cover it with plastic wrap and let it rest 30 minutes.
Begin heating a dry, clean skillet over medium heat (preferably cast iron.) Cut the dough into 12 equal portions. Roll a portion in a ball and roll it out with a rolling pin, as thin as you can. Carefully place the tortilla in the skillet and cook for 30-45 seconds or until it is just beginning to get brown areas and is dry on the bottom. Turn it over and cook the other side. Place the warm tortilla in towels to keep it warm, and repeat with the remaining tortilla dough portions**thefoodiearmywife.