Flour Tortillas. Looking for recipes from world-class chefs that will impress family, friends or guests? The Inspired Home is the choice for all your recipe needs. Preheat a large skillet over medium-high heat.
The flour tortilla is as ubiquitous in Northern Mexican cuisine as sourdough in San Francisco and as bagels in New York. Though it may seem surprising, homemade flour tortillas are extremely easy to make at home. And they can be ready in under an hour! You can cook Flour Tortillas using 4 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Flour Tortillas
- You need 1 lb of AP Flour.
- You need 4 oz of Lard or other solid fat.
- Prepare 1 tsp of Salt.
- Prepare 1 cup of Water.
You'll need: flour, salt, baking powder, cold lard (or cold bacon. Combine the flour, salt and sugar in a medium bowl. Add the shortening or oil and mix until mealy. Turn it out onto a surface and knead, adding more flour if.
Flour Tortillas step by step
- Combine salt, flour and lard. Mix well by hand until a crumbly dough is formed..
- Add water, kneading the mixture in the bowl to form a dough of medium softness. It may feel like the water will not be incorporated completely, but just keep kneading..
- Divide dough and roll between your palms to form balls that are about the size of the circle formed by joining your thumb and forefinger..
- Let the dough sit for about 30 minutes..
- Heat a pan over medium, while you form the dough balls into thin rounds with a tortilla press or a small rolling pin..
- Lay a tortilla on the hot pan. Bubbles should form quickly. Be careful, the steam that can escape from these bubble is extremely hot..
- When your tortilla is toasted lightly on the bottom, flip it to cook the opposite side..
- It will take some practice to find the right temperature to work with. You want your tortillas to cook through, but you also want them to be light and airy. Just like pizza, the goal here is to find the right dough consistency, and the right cooking temperature..
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. Soft and tender, with just a little bit of "chew," you can have these on the table in under an hour.