Flour Tortillas:
ingredients are as followed
3 cups of Flour
1 tsp of salt
1 cup of warm/hot water
1/3 cup of oil
easy enough so here is how I make them. First I use a griddle, a cast iron skillet is best for flavor I think plus they keep heat evenly and you don't have to have it as hot.... but because of time I use this because I can cook more then one at a time.
Use the highest setting
-In a bowl dump your flour
-Add your salt, I add a heaping tsp... really I just eyeball it in my hand. Mix with flour.
-Add oil to hot water.. and mix until the oil has mixed well with the water.. you know it has all the little bubbles of oil. At this point add it into the flour right away or the oil will group back into one big oil mass in the water. (this picture is before I mixed it)
-added
-Mix until all is combined... one big fat ball. I know I'm blinding you with this picture, sorry for the retina damage
-Make the balls about this big with your fist. 
-Flour your surface and pat your ball into a flat pancake
-Roll out like you would pie crust. Flipping and rotate every couple of rolls to that it doesn't stick. Add flour through out, depending on how sticky your dough is.
-Cook them. I like to flip them frequently... or just watch for bubbles. When here are a lot of little bubbles flip, I probably flip 4 times each. maybe like 1/2 min to 1 min each side/flip
-When they have brown spots you will know it's done... if you are cooking with a cast iron skillet I think it goes faster so make sure you don't burn holes through it. I use to all the time setting off the fire alarm.
- When done store them in a tortilla warmer lined with a dish towel.
-If you don't have one place the cooked tortillas in a dish towel and make sure they are completely covered. Just place one on top of another.. the heat will keep them nice and soft(specially if you over cooked them, place the over cooked one in the middle of the stack and it will make it soft. If left uncovered they will get dried out.
And there you have it tortillas.
-In a bowl dump your flour
-Add your salt, I add a heaping tsp... really I just eyeball it in my hand. Mix with flour.
-Add oil to hot water.. and mix until the oil has mixed well with the water.. you know it has all the little bubbles of oil. At this point add it into the flour right away or the oil will group back into one big oil mass in the water. (this picture is before I mixed it)
-added
-Mix until all is combined... one big fat ball. I know I'm blinding you with this picture, sorry for the retina damage
-Make the balls about this big with your fist. 
-Flour your surface and pat your ball into a flat pancake
-Roll out like you would pie crust. Flipping and rotate every couple of rolls to that it doesn't stick. Add flour through out, depending on how sticky your dough is.
-Cook them. I like to flip them frequently... or just watch for bubbles. When here are a lot of little bubbles flip, I probably flip 4 times each. maybe like 1/2 min to 1 min each side/flip
-When they have brown spots you will know it's done... if you are cooking with a cast iron skillet I think it goes faster so make sure you don't burn holes through it. I use to all the time setting off the fire alarm.
- When done store them in a tortilla warmer lined with a dish towel.
-If you don't have one place the cooked tortillas in a dish towel and make sure they are completely covered. Just place one on top of another.. the heat will keep them nice and soft(specially if you over cooked them, place the over cooked one in the middle of the stack and it will make it soft. If left uncovered they will get dried out.
And there you have it tortillas.Enjoy,
Mayka
I flip them once... but if I don't have a little helper doing the flipping I get caught up in rolling out the next tortilla and tend to loose a few to the dark side.
ReplyDeleteHomemade tortillas...there's no going back now. Is that a terra cotta tortilla warmer I spy with my little eye? Wherever did you find such a little treasure? My culinary addiction is not obsessing and I must have one now;p
ReplyDelete