Tortillas are a staple at our house. I have to make a double recipe now for this family--one just isn't enough! This is a simple recipe that it's hard to mess up. If you aren't making them already, try this one and enjoy!
Tortillas
2 cups flour
1 tsp salt
1 tsp baking powder
2 Tbs Crisco (can sub margarine if necessary)
1/2 - 3/4 cup warm water
Sift together flour, salt, and baking powder in a bowl. Add shortening and cut in with a pastry blender or 2 knives until uniform and coarse. Add water about 1/4 cup at a time and toss with a fork to wet all the dough. you should add water and knead together until the dough forms a ball that is just a little bit sticky. Let dough rest 10 minutes or so.
Start heating up a dry skillet to a medium high heat. Divide your dough into 8-12 balls depending on how large of tortillas you want (I usually make 10). Dust a clean surface with a good amount of flour and roll out your tortillas until thin. You'll need to just keep flipping and rotating the dough to get them round and not let them stick. Add flour as needed. Dust off any excess flour and put tortilla on skillet. When bubbles form, flip and cook other side. Only takes about a minute for each tortilla.
I try to use these the day I make them so they are soft! But if you want to make a bunch, just throw them in the freezer as soon as they have cooled and when you are ready to use them, they should still be pretty good and rollable! Enjoy!
Tortillas
2 cups flour
1 tsp salt
1 tsp baking powder
2 Tbs Crisco (can sub margarine if necessary)
1/2 - 3/4 cup warm water
Sift together flour, salt, and baking powder in a bowl. Add shortening and cut in with a pastry blender or 2 knives until uniform and coarse. Add water about 1/4 cup at a time and toss with a fork to wet all the dough. you should add water and knead together until the dough forms a ball that is just a little bit sticky. Let dough rest 10 minutes or so.
Start heating up a dry skillet to a medium high heat. Divide your dough into 8-12 balls depending on how large of tortillas you want (I usually make 10). Dust a clean surface with a good amount of flour and roll out your tortillas until thin. You'll need to just keep flipping and rotating the dough to get them round and not let them stick. Add flour as needed. Dust off any excess flour and put tortilla on skillet. When bubbles form, flip and cook other side. Only takes about a minute for each tortilla.
I'm a college friend of Kat's, and saw your blog via her blog, and I want to try out this recipe. I love tortillas! I was thinking about trying a whole wheat version... have you ever made one? If so, did it work well? Do you think I could use all whole wheat flour, or should I mix it in with regular flour? Also, do you use plain flour or all-purpose flour? (Sorry for all the questions!) :) I'm excited to explore your blog and see what other awesome recipes you have!
ReplyDeleteHey Alicia--
ReplyDeleteI've made these whole wheat many times! They work good. You need to use 1 cup whole wheat flour and 1 cup all-purpose flour. That's a general rule of thumb for any recipe that you are doing--half whole wheat and half all purpose. You still need the white all purpose flour for the consistency of breads. Have fun trying recipes on here!
Sweet, thanks for the info! I can't wait to try it out!
ReplyDeleteYour recipe is very similar to mine. I've had very good results keeping the leftovers in a ziploc baggie in the refridgerator for up to a week. I reheat them in the dry skillet turning a couple of times so they don't brown any more, which softens them back up. My recipe has a little more Crisco (butter does not taste the same my husband found out. Mine has: 3 cups flour, 2 tsp baking powder, 1 tsp salt, 4-5 Tblsp Crisco, and 1 1/4 cups warm water. It makes 12 large tortillas - or more smaller ones.
ReplyDeleteGreat idea for reheating! I usually use the microwave and they can get tough that way. I think they do refrigerate and freeze well. I used to use a local margarine in mine when I couldn't get Crisco. It did okay.
ReplyDeleteI tried these tonight using the comment above's ratios, and they were awesome! I just wish I had a tortilla press to make them more even. My rolling pin was too big to get them nice and round. I'll try a jiaozi roller next time.
ReplyDelete