Homemade Tortillas
Put the flour in your food storage to good use by rolling out your own tortillas. Some of the flour in this recipe can be substituted with wheat flour.2 cups white flour*
1t salt
¾ t baking powder
1/3 cup shortening
¾ cups warm water
Mix flour, salt, and baking powder. Cut in shortening until mixture resembles course crumbs. Slowly stir in water and fluff with fork until dough forms. Turn out onto floured surface. Kneed dough until it is smooth (about 10 times). Cover and let rest for 15 minutes. Pinch off a small ball of dough and roll out on floured surface. Tortillas should be thin and elastic about 10 inches in diameter. Cook on stove top, in un-greased iron skillet, nonstick pan, or electric grilled. Cook on one side until just barely brown, flip once and brown other side. Keep a tooth pick near by to poke out any large air bubbles.
* or 1 1/3 cups white flour and 2/3 cups whole wheat flour
This post was given to me by Becky Comin, whose sister is part of a provident living program in her ward. There is supposed to be a video that walks you through the steps of tortilla making, but my computer won't load it. To view the video and see the blog, click here.
Delicious...
ReplyDeleteDo you know if there is a good way to sub the shortening for something else with these? I never cook with shortening so I want to be able to make these (when in a bind) with things I have on hand. Canola oil? Butter? Olive oil?
butter would probably be the most accurate substitute, but just like you would use shortening for a pie crust, you would with tortillas. the consistency may be a little different. I wouldn't use oil for them though. If you don't like cooking with shortening, use butter most of the time, and just keep some shortening for those "emergency situations," since the shelf life is practically forever.
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