Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, flour tortillas. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. The flour tortilla is as ubiquitous in Northern Mexican cuisine as sourdough in San Francisco and as bagels in New York.
Flour Tortillas is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Flour Tortillas is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook flour tortillas using 5 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Flour Tortillas:
- Get 420 g all purpose flour
- Prepare 1 teaspoon salt
- Make ready 1 teaspoon baking powder
- Take 70 ml oil, preferably extra virgin olive oil
- Prepare 250 ml warm water
Add the shortening or oil and mix until mealy. Turn it out onto a surface and knead, adding more flour if. Flour tortillas keep really well (and they reheat really well). With a corn tortilla, you've got two or three days, max; but with flour, I can keep them in the fridge.
Instructions to make Flour Tortillas:
- Combine dry ingredients and mix well.
- Combine wet ingredients and keep mixing until a smooth dough forms.
- Divide the dough into 16 equal parts and form each piece into a ball.
- Cover the dough with a damp towel and let rest for 15 to 30 minutes.
- Using a rolling pin and/or hands, flatten each ball into a tortilla shape, about 16cm in diameter.
- Preheat a skillet/frying pan on medium heat and cook tortillas until golden brown on each side.
Flour tortillas keep really well (and they reheat really well). With a corn tortilla, you've got two or three days, max; but with flour, I can keep them in the fridge. In a large bowl, whisk together the flour and salt. Add the water and vegetable oil and using your hands, mix together the dough until it is a cohesive ball and all of the liquid has been absorbed. Use your fingers or a pastry blender to work the fat into the flour until it disappears.
So that’s going to wrap it up with this exceptional food flour tortillas recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
