EXTRA THIN FLOUR TORTILLAS RECIPES

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MEXICAN WHOLE WHEAT FLOUR TORTILLAS RECIPE | ALLRECIPES



Mexican Whole Wheat Flour Tortillas Recipe | Allrecipes image

I learned this recipe from watching my mom in Mexico, however, nobody (not even my mom) knows how much of every ingredient you are supposed to use, so I experimented with different amounts of ingredients and came up with this one, which is pretty good and not so loaded with fat. This is great to do with kids on the weekend, and something you can enjoy anytime!

Provided by Claudia

Categories     Tortillas

Total Time 1 hours 36 minutes

Prep Time 15 minutes

Cook Time 1 minutes

Yield 18 tortillas

Number Of Ingredients 6

1 cup all-purpose flour
4 cups whole wheat bread flour
½ cup shortening
2 teaspoons salt
1 ½ cups boiling water
all-purpose flour for rolling

Steps:

  • In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
  • Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours.
  • Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.

Nutrition Facts : Calories 178.7 calories, CarbohydrateContent 27.3 g, FatContent 6.3 g, FiberContent 3.5 g, ProteinContent 4.7 g, SaturatedFatContent 1.5 g, SodiumContent 260.5 mg, SugarContent 0.1 g

HOW TO MAKE THE BEST GLUTEN-FREE FLOUR TORTILLAS - GLUTEN ...



How to Make the Best Gluten-Free Flour Tortillas - Gluten ... image

Soft Gluten-Free Flour Tortillas

Provided by GlutenFreeBaking.com

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 12

Number Of Ingredients 7

1 1/2 cups white rice flour ((6 ounces; 170 grams))
1/2 cup tapioca starch ((2 ounces; 57 grams))
1 teaspoon xanthan gum
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons shortening or lard ((1 ounce; 28 grams))
3/4 cup ice water, plus more as needed ((6 ounces; 170 grams))

Steps:

  • In medium bowl, whisk together white rice flour, tapioca starch, baking powder, xanthan gum, and salt.
  • Using your hands, cut in the shortening. Do this by using a snapping-like motion with your fingers. No large pieces of shortening or lard should remain.
  • Add 1/2 cup cold water. Stir with a wooden spoon. Dough will be dry. Add another 1/4 cup water. Stir. Feel the dough. If it starts to hold together and feels damp, stop adding water. If the dough feels dry, add another two tablespoons water. Repeat until dough is moist but not wet.
  • Generously white rice flour your countertop. Turn dough out onto counter. Flour your hands lightly with white rice flour. Gather dough into a ball. Knead the dough until smooth. If the dough is too wet, knead additional white rice flour into it; if the dough feels dry, knead a splash more water into it. You want the dough to be easy to work with. Pull off a little. Roll it between your palms. It should not stick or fall apart. The dough's texture should be similar to clay or play-doh.
  • Cover dough with plastic wrap. This prevents a skin from forming.
  • Heat 10-inch cast iron skillet (non-stick pans don't work well. They don't get hot enough.) over medium heat. While skillet heats, line a tortilla press with a cut open plastic bag. (Only cut open the bag on two sides. The "hinge" of the bag should line up with the hinge of the press.) Dust the bag with white rice flour. Pinch off a dough ball, about two tablespoons. Roll dough into a ball.
  • Place the dough ball into the press and close to flatten. Slide the bag off the tortilla press. Gently pull the bag away from the tortilla. Lift the tortilla into your hand. Pull away the second piece of plastic. If the tortilla seems thick (which doesn't happen too often), dust the bag with flour, return the tortilla to the bag. Dust the top of the tortilla, cover, and roll out a little.
  • Increase the heat under the skillet to medium-high if the skillet isn't smoking lightly. Place the tortilla into the skillet. Cook, about three minutes, until the tortilla is golden brown.(As your first tortilla cooks, begin pressing out the next tortilla.) Flip. Cook an additional minute. Remove and place hot tortilla onto a plate. Cover with a clean, dry towel.
  • Repeat. Tortillas are best enjoyed right away. You can store them overnight in a sealed bag. Reheat by placing into a warm skillet.

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