Post by Sylvia on Mar 10, 2009 10:15:59 GMT -6
I couldn't quite make my mind up whether to post this here or on the bread board. As I use these mostly for sandwiches, wraps and occasionally the GTExpress, I decided that this board would probably be best.
I was constantly buying ready-made Tortillas and they were past their sell-by date before they were finished. This recipe can be halved and can also be frozen. I freeze 4 interleaved with greaseproof paper at a time.
Flour Tortillas/Flat Breads
1lb/450g plain (all-purpose) flour
1 tsp salt
1 tsp baking powder
1 Tbsp lard
6 fl.oz/180ml cold water
Mix all the dry ingredients together and cut in the lard. Add enough of the cold water to make a stiff dough.
Roll on a floured board. The traditional way to make a tortilla is to flour your hands, pull off balls of the dough about the size of a golf ball roll and slap the dough between your hands until it grows into a flat sheet. You will get better with each one you try.
Heat a frying pan/skillet, add oil (peanut, vegetable, corn) or lard, heat until very hot. Pop in tortilla and cook for 30 - 60 seconds, at this stage the tortilla will be limp and flexible; flip and heat for another 30 - 60 seconds. If you want to make corn chips or tostaditas, cook for 2 minutes on each side and cut into quarters.
Sylvia446
I was constantly buying ready-made Tortillas and they were past their sell-by date before they were finished. This recipe can be halved and can also be frozen. I freeze 4 interleaved with greaseproof paper at a time.
Flour Tortillas/Flat Breads
1lb/450g plain (all-purpose) flour
1 tsp salt
1 tsp baking powder
1 Tbsp lard
6 fl.oz/180ml cold water
Mix all the dry ingredients together and cut in the lard. Add enough of the cold water to make a stiff dough.
Roll on a floured board. The traditional way to make a tortilla is to flour your hands, pull off balls of the dough about the size of a golf ball roll and slap the dough between your hands until it grows into a flat sheet. You will get better with each one you try.
Heat a frying pan/skillet, add oil (peanut, vegetable, corn) or lard, heat until very hot. Pop in tortilla and cook for 30 - 60 seconds, at this stage the tortilla will be limp and flexible; flip and heat for another 30 - 60 seconds. If you want to make corn chips or tostaditas, cook for 2 minutes on each side and cut into quarters.
Sylvia446