Monday, October 13, 2014

EASY Flour Tortillas

Welcome Back!

Most people, when they want a burrito and are out of tortillas, will go to the grocery store and buy them...or simply run out to Taco Bell or Del Taco and order a burrito the quick and easy way. I decided to try to make tortillas from scratch. I had never done it before. Tortillas were just something I always bought in the package or were already handily wrapping my delicious fajitas for me. But I was feeling adventurous!

Flour tortillas are shockingly easy to make. Most recipes call for lard or shortening but I used butter instead and the results were delicious! These tortillas contain ingredients you may already have in your pantry so you won't find yourself going out of your way to find what you need. They were slightly thicker and more filling than store-bought (as is usually the case with homemade bread) and they actually kept my burrito hotter longer than store-bought as well! Who woulda thunk? So, take a step outside your comfort zone and and whip up a quick batch of tortillas! You won't be sorry!


1 3/4 Cup All-Purpose Flour
1 Tsp Baking Powder
1/2 Tsp Salt
4 Tablespoons Chilled Butter
2/3 Cup Warm Water
Oil for greasing

Step One: Combine Flour, baking powder and salt in a bowl and mix well.

Step Two: Add the butter and combine until you have a mealy, crumbly, dusty consistency. It's easiest to use a pastry cutter. You'll get a nice, even texture. These are great to have around, especially when making biscuits or scones when cold butter is essential.

Step Three: Add the warm water and mix together to form a rough, soft dough. Turn the dough out onto a floured surface and work it into a smooth dough. Knead for about 5-6 minutes....

...until it looks like this!

Step Four: Lightly oil a bowl (vegetable or olive oil works perfectly) and coat the dough. Cover tightly and set aside. Let the dough rest for about 1 hour.

Step Five: Flatten the dough into a disk and cut into 8 even wedges.

Step Six: Roll each wedge into a ball and using a rolling pin, roll the ball into a thin, flat circle on a floured surface. To make rolling easier, lightly dust the rolling pin in flour and roll from the center of the ball out.

Step Seven: Stack rolled dough on a plate with wax paper between each tortilla. This serves three purposes. 1) It keeps the dough from sticking together. 2) It prevents the dough from drying out. 3) It makes transferring the dough to the pan WAY easier!

Step Eight: Pre-heat a dry pan on medium-high heat. Once the pan is hot, pick up a tortilla with the wax paper and plop it in the pan, dough-side DOWN. Don't cook the wax paper. That will not work out well. Cook on each side for one minute or until the tortilla is cooked and browned in spots. Don't be startled when air pockets begin to form. You can mash them down with a spatula or just let them deflate on their own.

And that's it! Flour tortillas! So easy! I hope you enjoy this recipe. Please comment below. I would love to hear from you! Join me next time when we'll be making...something tasty...I'll figure it out. Now, go forth and COOK!

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