Side Pannel
Easy Flour Tortillas
Easy Flour Tortillas
- Recipe Submitted by maryjosh on 05/29/2018
Ingredients List
- 3 cups flour
- 2 teaspoons baking powder
- 1 heaping tablespoon salt
- 5 tablespoons butterm softened (you may substitute shortening, lard, or olive oil, but I haven’t tried it)
- 3/4 to 1 cup water
Directions
Using the dough hook, pulse the dry ingredients in the food processor for about 5 seconds until crumbs form.
Scrape down sides of the bowl and run food processor while slowly streaming in the water. When a cohesive ball forms and begins traveling around the bowl, knead for another 30 seconds. If the dough ball is too sticky, add a little more flour until workable. Transfer the dough to a lightly floured surface or pastry mat.
Divide the dough into 12 equal pieces. It is easiest to do this by using a kitchen scale. If weighing, each ball should be about 2 oz. If eyeballing it, each ball should be about golf ball sized.
Cover the dough balls with a clean kitchen towel for 10 minutes to let rest. Preheat a heavy skillet or frying pan to medium high heat. When 10 minutes are up, begin by rolling out one dough ball at a time into a thin round disc. Keep the other balls covered while you work.
Put your flattened disc into the skillet and cook on both sides for about 10-15 seconds or until small bubbles form and are golden brown. Don’t overcook or they will become too chewy. Transfer to a flat surface to let cool.
Once cool, you can serve immediately, or store. Store in a sealed zip loc bag for up to 3 days. You can also freeze them for up to a month. Before serving, bring back to room temperature or warm slightly in the microwave.
Scrape down sides of the bowl and run food processor while slowly streaming in the water. When a cohesive ball forms and begins traveling around the bowl, knead for another 30 seconds. If the dough ball is too sticky, add a little more flour until workable. Transfer the dough to a lightly floured surface or pastry mat.
Divide the dough into 12 equal pieces. It is easiest to do this by using a kitchen scale. If weighing, each ball should be about 2 oz. If eyeballing it, each ball should be about golf ball sized.
Cover the dough balls with a clean kitchen towel for 10 minutes to let rest. Preheat a heavy skillet or frying pan to medium high heat. When 10 minutes are up, begin by rolling out one dough ball at a time into a thin round disc. Keep the other balls covered while you work.
Put your flattened disc into the skillet and cook on both sides for about 10-15 seconds or until small bubbles form and are golden brown. Don’t overcook or they will become too chewy. Transfer to a flat surface to let cool.
Once cool, you can serve immediately, or store. Store in a sealed zip loc bag for up to 3 days. You can also freeze them for up to a month. Before serving, bring back to room temperature or warm slightly in the microwave.
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