Fresh tortillas are really easy to make, but a bit time consuming. Often times what I will do is make them on a weekend day when I have a little extra time and store them in the fridge until I am ready to use them. This recipe make 24 5/6 inch tortillas, I usually make half the recipe and still get about 10-12.
Homemade Flour Tortillas (makes 24)
4 cups of flour
1/2 tsp salt
2 tbsp shortening
2 tsp baking powder
1 1/2 cups water
Combine the salt, flour, and baking powder. Cut in the shortening with a pastry blender. Add the water and stir until combined and dough comes together. On a lightly floured surface, knead the dough until it becomes smooth and elastic. Divide the dough into 24 equal pieces, roll them into a ball. With the rolling pin, roll out the dough until it is thin. Heat a heavy skillet (dutch oven or cast iron work best), cook each tortilla individually for about 2-3 minutes per side or until it is lightly brown. Serve immediately or allow to cool and store in an airtight bag in the fridge for up to 7 days.
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