Thursday, August 13, 2009

Flour tortillas

I think these are worth the effort... tortillas that are yummy in and of themselves, rather than just a vehicle for fillings. From The Homesick Texan.

Texas Flour Tortillas

(adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)

2 c. all-purpose flour
1-1/2 t baking powder
1 t salt
2 t vegetable oil
3/4 c. warm milk

Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.

Knead for two minutes on a floured surface. Dough should be firm and soft.

Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)

After dough has rested, place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. Repeat 7 times.

Keep rolled-out tortillas covered until ready to cook. If you need put them aside for more than a few minutes, keep tortillas separated with plastic wrap between each one.

In a dry skillet heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.

Keep cooked tortillas covered wrapped in a napkin until ready to eat.

Makes eight tortillas.

I served them with fajitas... 1 out of 1 husbands agree: Thumbs up!

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