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 FLOUR TORTILLAS - THE PIONEER WOMAN – RECIPES ...
I don’t made flour tortillas from scratch very often because they take a little time, but every time I do (and I did yesterday) I vow never, ever to b
Provided by Ree Drummond
Total Time 1 hours 40 minutes
Prep Time 1 hours 30 minutes
Cook Time 10 minutes
Yield 16 servings
Number Of Ingredients 6
Steps:
- Combine flour, baking powder and salt in a large wooden bowl. Stir together.Add spoonfuls of lard or shortening (use 1/2 cup PLUS 2 tablespoons), then use a pastry cutter to combine the ingredients. Cut mixture until it resembles coarse crumbs.Slowly pour in hot water, stirring to bring mixture together. Lightly knead dough 30 to 40 times, or until it becomes a cohesive ball of dough and is less sticky. Cover with a tea towel and allow dough to rest for at least an hour. Roll into ping pong size balls, place on a tray, cover with a tea towel, and allow to rest for another 20 to 30 minutes.When you're ready to make the tortillas, head a dark or cast iron griddle to medium/medium-high heat. One by one, roll out balls of dough until very, very thin. Throw tortillas (one by one) onto the griddle. Cook on each side for 20 to 30 seconds, removing while tortillas are still soft but slightly brown in spots. Remove and stack tortillas, and cover with a towel to keep warm. Serve immediately or allow to cool before storing tortillas in a container. To warm, nuke tortillas in the microwave, or wrap in foil and warm in the oven.Helpful tips:* Make sure the water you pour in is very warm.* Allow the dough to rest, both after kneading and after forming into balls.* Roll out very thin.* Get the heat right on your stove: Too hot, and the tortilla will burn in spots. Not hot enough, and the tortilla will begin to crisp before you can get it to brown. I get my stove between medium and medium high heat; that seems to do the trick. * Use a dark griddle or cast iron skillet to brown the tortillas. * Cook just long enough to lightly brown the tortilla in spots; don't cook too long or tortillas will crisp. You want them to be soft and pliable when you serve them.* Finally: Have fun! And enjoy them. They're absolutely scrumptious.
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BEST HOMEMADE TORTILLAS RECIPE - HOW TO MAKE HOMEMADE ...
Homemade Tortillas from Delish.com are as hot and fresh as flour tortillas come.
From delish.com
Reviews 4.3
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Category dairy-free, low sugar, nut-free, Cinco de Mayo, weeknight meals, dinner, side dish
Cuisine Mexican, Tex Mex
From delish.com
Reviews 4.3
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Category dairy-free, low sugar, nut-free, Cinco de Mayo, weeknight meals, dinner, side dish
Cuisine Mexican, Tex Mex
- In a medium bowl, stir together flour, salt, and baking powder. Using fingertips, rub lard into flour mixture until mixture resembles coarse crumbs. Gently stir warm water into flour mixture until shaggy dough forms. Turn out onto floured surface and knead until smooth, about 2 minutes. Divide dough into 8 equal pieces and roll each portion into a ball. Cover balls with plastic and let rest 20 minutes. Heat a large cast-iron skillet over medium heat. On a floured surface, using a rolling pin, roll one ball into a 9" round. Transfer round to preheated skillet and cook until dough bubbles and develops golden spots on the bottom, about 40 seconds. Flip tortilla and cook until second side develops golden spots. Transfer to a plate and cover with a clean dish towel to keep warm. Repeat with remaining dough.
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HOMEMADE FLOUR TORTILLAS - THE PIONEER WOMAN – RECIPES ...
I don’t made flour tortillas from scratch very often because they take a little time, but every time I do (and I did yesterday) I vow never, ever to b
From thepioneerwoman.com
Total Time 1 hours 40 minutes
Category baking, main dish
From thepioneerwoman.com
Total Time 1 hours 40 minutes
Category baking, main dish
- Combine flour, baking powder and salt in a large wooden bowl. Stir together.Add spoonfuls of lard or shortening (use 1/2 cup PLUS 2 tablespoons), then use a pastry cutter to combine the ingredients. Cut mixture until it resembles coarse crumbs.Slowly pour in hot water, stirring to bring mixture together. Lightly knead dough 30 to 40 times, or until it becomes a cohesive ball of dough and is less sticky. Cover with a tea towel and allow dough to rest for at least an hour. Roll into ping pong size balls, place on a tray, cover with a tea towel, and allow to rest for another 20 to 30 minutes.When you're ready to make the tortillas, head a dark or cast iron griddle to medium/medium-high heat. One by one, roll out balls of dough until very, very thin. Throw tortillas (one by one) onto the griddle. Cook on each side for 20 to 30 seconds, removing while tortillas are still soft but slightly brown in spots. Remove and stack tortillas, and cover with a towel to keep warm. Serve immediately or allow to cool before storing tortillas in a container. To warm, nuke tortillas in the microwave, or wrap in foil and warm in the oven.Helpful tips:* Make sure the water you pour in is very warm.* Allow the dough to rest, both after kneading and after forming into balls.* Roll out very thin.* Get the heat right on your stove: Too hot, and the tortilla will burn in spots. Not hot enough, and the tortilla will begin to crisp before you can get it to brown. I get my stove between medium and medium high heat; that seems to do the trick. * Use a dark griddle or cast iron skillet to brown the tortillas. * Cook just long enough to lightly brown the tortilla in spots; don't cook too long or tortillas will crisp. You want them to be soft and pliable when you serve them.* Finally: Have fun! And enjoy them. They're absolutely scrumptious.
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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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THE BEST LOW CARB TORTILLAS | STORE BOUGHT & HOMEMADE
Two-Ingredient low-carb tortillas perfect for tacos and wraps!
From ketoconnect.net
Reviews 4.7
Total Time 20 minutes
Category Side Dish
Cuisine Mexican
Calories 50 kcal per serving
From ketoconnect.net
Reviews 4.7
Total Time 20 minutes
Category Side Dish
Cuisine Mexican
Calories 50 kcal per serving
- TIP: If your first tortilla doesn't spread thin enough on the skillet (comes out more like a pancake) add more water to the egg white mixture and mix!
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HOMEMADE CORN TORTILLAS | MEXICAN PLEASE
Keep some Masa Harina in the cupboard and you'll always have the option of making a quick batch of warm, delicious corn tortillas!
From mexicanplease.com
Reviews 4.4
Total Time 30 minutes
Category Side Dish
Cuisine Mexican
Calories 208 kcal per serving
From mexicanplease.com
Reviews 4.4
Total Time 30 minutes
Category Side Dish
Cuisine Mexican
Calories 208 kcal per serving
- Store leftovers tortillas in an airtight container in the fridge. To reheat, cook them in a dry skillet over medium heat until warm and crispy.
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