* Exported from MasterCook *
Bread, Simple Tortillas
Recipe By :
Serving Size : 8 Preparation Time :0:15
Categories : Bread Bread-Bakers Mailing List
Ethnic Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all-purpose flour -- King Arthur
unbleached, plus additional as needed
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup lard (traditional) -- or butter,
shortening, or vegetable oil
7/8 cup hot tap water -- to 1C, (about 110F to 120F)
Hands-on time: 15 mins. to 25 mins.
Baking time: 20 mins. to 25 mins.
Total time: 35 mins. to 50 mins.
1) To make the dough: In a medium-sized bowl, whisk together the
flour, baking powder, and salt.
2) Add the lard (or butter, or shortening; if you're using vegetable
oil, add it in step 3). Use your fingers or a pastry blender to work
the fat into the flour until it disappears. Coating most of the flour
with fat inhibits gluten formation, making the tortillas easier to roll out.
3) Pour in the lesser amount of hot water (plus the oil, if you're
using it), and stir briskly with a fork or whisk to bring the dough
together into a shaggy mass. Stir in additional water as needed to
bring the dough together.
4) Turn the dough out onto a lightly floured counter and knead
briefly, just until the dough forms a ball. If the dough is very
sticky, gradually add a bit more flour.
5) Divide the dough into 8 pieces. Round the pieces into balls,
flatten slightly, and allow them to rest, covered, for about 30
minutes (see tips at left). If you wish, coat each ball lightly in
oil before covering; this ensures the dough doesn't dry out.
6) While the dough rests, preheat an ungreased cast iron griddle or
skillet over medium high heat, about 400F.
7Working with one piece of dough at a time, roll into a round about
8" in diameter. Keep the remaining dough covered while you work. Fry
the tortilla in the ungreased pan for about 30 seconds on each side.
Wrap the tortilla in a clean cloth when it comes off the griddle, to
keep it pliable. Repeat with the remaining dough balls.
Yield: eight 8" tortillas.
Tips From Our Bakers:
Although traditionally made with lard, these tortillas are equally
delicious using butter, shortening, or vegetable oil as the fat. If
you choose to use oil, add it with the water in step 3.
The resting period improves the texture of the dough by giving the
flour time to absorb the water. It also gives the gluten time to
relax, making the tortillas easier to roll out. You may extend the
resting, or skip it altogether if you don't have the time; the recipe
is pretty forgiving. The tortillas will roll out and stay thinner if
you include the rest, though.
If there are leftovers, allow them to cool completely, then wrap
tightly in plastic and store in the refrigerator. Reheat in an
ungreased skillet, or for a few seconds in the microwave.
Source:
"Kingarthurflour.com"
Start to Finish Time:
"0:35"
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Per Serving (excluding unknown items): 200 Calories; 7g Fat (31.0%
calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber;
6mg Cholesterol; 196mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2
Fat; 0 Other Carbohydrates.
NOTES : This recipe for soft flour tortillas is quick and easy. Soft
and tender, with just a little bit of "chew," you can have these on
the table in under an hour. The dough can also be made the day before
and allowed to rest in the fridge overnight.
Dairy-free