EASY HOMEMADE FLOUR TORTILLAS RECIPES
HOMEMADE TORTILLAS RECIPE: HOW TO MAKE IT
I usually have to double this flour tortilla recipe because we go through them so quickly. The homemade tortillas are so tender and chewy, you’ll never use store-bought again after learning how to make tortillas. —Kristin Van Dyken, Kennewick, Washington
Provided by Taste of Home
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 8 tortillas.
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes., Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle., In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, about 1 minute on each side. Serve warm.
Nutrition Facts : Calories 159 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 148mg sodium, CarbohydrateContent 24g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 3g protein. Diabetic Exchanges 1-1/2 starch
HOMEMADE TORTILLAS | JAMIE OLIVER RECIPES
Yield 12
Number Of Ingredients 1
Steps:
- This works great as a stand-alone recipe, but also as a component in Jamie’s Taco Party from Together – see the full collection of menus here. ON THE DAY You can’t beat the smell and taste of homemade tortillas. Measure out 700ml of boiling kettle water and let it cool for 5 minutes. Put the flour into a large bowl with a pinch of sea salt and make a well in the middle, then pour in the hot water. Use a fork to gradually mix in the flour, until it starts to come together. Bring into a smooth dough, then, once cool enough to handle, divide into six equal pieces and split each sixth into six balls, giving you 36 in total – cover with a clean damp tea towel as you go to prevent them drying out. Tear off a large sheet of greaseproof paper, fold it in half, place one ball in the middle, press down to flatten, and roll it out between the paper until about 2mm thick, then repeat the process, stacking them in sheets of greaseproof paper as you go so they don’t dry out. Cook three tortillas at a time for 1 minute on each side in a large dry hot non-stick pan on a medium heat. As they’re cooked, stack them up in a clean tea towel so they stay warm until you’re ready to tuck in. Delicious served with Slow-cooked pork belly.
Nutrition Facts : Calories 152 calories, FatContent 1.6 g fat, SaturatedFatContent 0.2 g saturated fat, ProteinContent 3.8 g protein, CarbohydrateContent 31.7 g carbohydrate, SugarContent 0.6 g sugar, SodiumContent 0.2 g salt, FiberContent 2.5 g fibre
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HOMEMADE TORTILLAS | JAMIE OLIVER RECIPES
From jamieoliver.com
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/LowLactoseDiet
Calories 152 calories per serving
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/LowLactoseDiet
Calories 152 calories per serving
- This works great as a stand-alone recipe, but also as a component in Jamie’s Taco Party from Together – see the full collection of menus here. ON THE DAY You can’t beat the smell and taste of homemade tortillas. Measure out 700ml of boiling kettle water and let it cool for 5 minutes. Put the flour into a large bowl with a pinch of sea salt and make a well in the middle, then pour in the hot water. Use a fork to gradually mix in the flour, until it starts to come together. Bring into a smooth dough, then, once cool enough to handle, divide into six equal pieces and split each sixth into six balls, giving you 36 in total – cover with a clean damp tea towel as you go to prevent them drying out. Tear off a large sheet of greaseproof paper, fold it in half, place one ball in the middle, press down to flatten, and roll it out between the paper until about 2mm thick, then repeat the process, stacking them in sheets of greaseproof paper as you go so they don’t dry out. Cook three tortillas at a time for 1 minute on each side in a large dry hot non-stick pan on a medium heat. As they’re cooked, stack them up in a clean tea towel so they stay warm until you’re ready to tuck in. Delicious served with Slow-cooked pork belly.
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Calories 285 kcal per serving
- As one tortilla cooks, roll out the next to expedite the process.
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- Cook on the dry skillet for about 1 minute on the first side, until it starts to brown a little, then flip it and cook for about 30 seconds on the second side. Remove and stack onto a kitchen towel, then repeat with the rest. As you stack the tortillas, wrap them in the kitchen towel while you cook the next ones.
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