Tuesday, March 11, 2014

Pioneer Woman's Homemade Flour Tortillas

Do you have a cooking/baking bucket list? One of the things on my cooking bucket list was to make homemade tortillas.

You can find the original recipe online on Pioneer Womans blog. Feel free to check out her blog post because her pictures are way better than mine.

Homemade Flour Tortillas

The Players ... All Purpose flour, baking powder, salt, crisco, and warm water
2-1/2 cups All-purpose Flour
2-1/2 teaspoons Baking Powder
1 teaspoon Kosher Salt
1/2 cup Lard Or Vegetable Shortening
2 Tablespoons (additional) Lard Or Vegetable Shortening
1 cup Hot Water
Mix dry ingredients
Add Crisco
mix together
and cut some more
until it finally looks like this!
Add the warm water, mix, and form into a ball
Cover and let it sit
Form into ping pong size balls
Roll out dough to desired thickness
Place in skillet or griddle on medium - med/high heat around 20-30 seconds on each side
Till you get a nice light brown. This is my first homemade flour tortilla... I got the hang of it the more I made so the later ones turned out way better.
And I had enough dough for another meal.

Preparation Instructions

Combine flour, baking powder and salt in a large wooden bowl. Stir together.

Add spoonfuls of lard or shortening (use 1/2 cup PLUS 2 tablespoons), then use a pastry cutter to combine the ingredients. Cut mixture until it resembles coarse crumbs.

Slowly pour in hot water, stirring to bring mixture together. Lightly knead dough 30 to 40 times, or until it becomes a cohesive ball of dough and is less sticky. Cover with a tea towel and allow dough to rest for at least an hour. 

Roll into ping pong size balls, place on a tray, cover with a tea towel, and allow to rest for another 20 to 30 minutes.

When you're ready to make the tortillas, head a dark or cast iron griddle to medium/medium-high heat. One by one, roll out balls of dough until very, very thin. Throw tortillas (one by one) onto the griddle. Cook on each side for 20 to 30 seconds, removing while tortillas are still soft but slightly brown in spots. Remove and stack tortillas, and cover with a towel to keep warm. Serve immediately or allow to cool before storing tortillas in a container. To warm, nuke tortillas in the microwave, or wrap in foil and warm in the oven.

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