How To make %Flour Tortillas(Tht)
2 1/2 Cups all-purpose flour
3 1/2 Oz vegetable shortening
1 Teaspoon salt
1 Cup warm water
Place the flour, shortening and salt in the bowl of a heavy-duty mixer. Beat with the paddle until crumbly, 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
Divide the dough into 8 pieces. Roll each into a ball and place on a baking tray or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to 1 hour.
Cut out eight 12-inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10-inch circle, and transfer to a paper square. Stack on a baking tray or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days.
To cook, heat a dry griddle or 12-inch skillet (Teflon is great) over medium heat. Carefully peel off the paper and cook the tortillas one at a time, until puffy and slightly brown, 30 to 45 seconds per side. Set aside to cool slightly on a towel-lined platter. Bring to the table wrapped in a towel for warmth, or wrap well and refrigerate or freeze.
My Notes: It is not possible to roll the dough after mixing, it is too wet. Place spoonfuls of dough onto a lightly floured long piece of waxed paper. When ready to roll, have an extra 1/2 - 1 cup flour handy. Lightly flour dough "glob" and gently roll dough in flour with your hands. Place on another piece of ligbhtly floured waxed paper and roll to paper thin and beyond. This is important because the tortilla will thicken when cooked. Gently peel uncooked tortilla from waxed paper. When cooking, make sure the tortillas have brown cooked patches on them or it will be undercooked.
TNT shared by Sherilyn Schamber, August 1997 Incredible recipe sharing in REG at: http://www.concentric.net/~sherschm/cic.htm
How To make %Flour Tortillas(Tht)'s Videos
THE BEST AND EASY FLOUR TORTILLAS
You are going to love this easy and yummy flour tortillas
here is the link for the recipe
Hack Alert!!! Flour Tortilla Hack Will Save Taco Night! Perfect round flour tortillas every time!
This Flour Tortilla Hack Will Save Taco Night! With this easy tortilla hack recipe you'll never have to buy soft flour tortillas ever again. Home made flour tortillas are easy and tasty, and these tortillas made with pork lard are super soft. The use of a heated tortilla press makes perfect round flour tortillas every time!
Chuds BBQ Channel:
Ingredients:
450g (750 mL / 3 cups) all purpose flour
7 mL (1½ tsp) coarse salt
10 mL (2 tsp) baking powder
100g lard
250 mL (1 cup) warm - hot water
Method:
Place flour, salt, baking powder and lard in a food processor.
Pulse until the contents look like wet sand.
Turn the machine on, and slowly drizzle in the water until a dough ball forms.
Allow to run for 1 minute or so after the dough ball forms.
Take the dough out of the machine and let rest in a covered bowl, or wrapped in cling film for 30-45 minutes.
Portion the rested dough into 16 balls that weigh around 50g each.
Cover and let rest 10-15 minutes.
Heat your tortilla press over a medium high burner, and press each ball individually for 15-20 seconds.
Lift the top plate and turn over and continue cooking until done.
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FLOUR TORTILLAS | Step By Step | Tortillas De Harina ❤️
Flour tortillas is something we enjoyed everyday when I was growing up, I could hear my mom rolling them out and that beautiful sound of the rolling pin will stay with me forever. She made them for breakfast and filled them with delicious fillings like a smear of refried beans with bacon and eggs, chorizo and potatoes, huevos a la Mexicano and many others. You can make them bigger for burritos, chimichangas, or enchiladas too, and with just a few ingredients you can make them your own. Along with the right amount of ingredients, practice and letting the dough be soft and moist and letting it sit well covered for about 30 minutes will give you the best tortillas, I hope you give this recipe a try. ❤️
ADJUST HEAT ACCORDING TO YOUR GRIDDLE (I USED MY CAST IRON GRIDDLE)
INGREDIENTS ______________
4 C. All purpose flour ( any brand, i like gold medal)
1 tsp Baking powder
1 tsp Salt
1/4 C. Vegetable oil (or canola)
1 1/4 to 1 1/2 C. Hot water (not hot to burn
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#flourtortillas
#tortillasdeharina
#rachelcookswithlove
3 ingredient Flour Tortillas #shorts #tortilla #easyrecipe #creamy
The Softest Homemade Flour Tortillas
Flour Tortilla Recipe -
Homemade Flour Torilla Video -
How to Make Flour Tortillas Without Lard | The Frugal Chef
Save BIG bucks on groceries -
In this video I want to show you how to make flour tortillas without lard. We are going to use oil instead. I prefer the final results with oil, as I find that the tortilla is softer.
Homemade flour tortillas are great for quesadillas, tacos and enchiladas. They are soft and flaky and very easy to make. Enjoy these delicious flour tortillas from scratch.
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How to make flour tortillas without lard recipe -
Makes 16
3 cups (384 grams) all-purpose flour
1 tsp. (6 grams) salt
1 tsp. (4 grams) baking powder
1/3 cup (80 grams) oil
1 cup (236 grams) warm water
Mix the flour, salt and baking powder in a bowl.
Add the oil and water and mix until you have a shaggy dough.
Transfer onto a floured counter top and knead for about five minutes, until the dough is no longer sticky and is elastic.
Pat down the dough into a circle on the counter and cut it into 16 equal pieces. If you want your tortillas to be the same exact size you will have to weigh each ball.
Cover the 16 balls with a damp kitchen towel and allow them to rest for a minimum of 15 minutes or up to 2 hours.
Heat a dry skillet on medium heat.
Start rolling out your tortillas with a rolling pin, on a floured counter, one at a time. Keep the balls under the damp towel as you work so that they don’t dry up.
Roll out until they are thin. Try and keep them as round as possible.
Place each rolled tortilla on the skillet and cook for a couple of minutes. Flip and finish cooking. Lower the heat if the dough is browning too much. Carefully deflate any large bubbles with your spatula so that the tortilla cooks evenly.
Place each cooked tortilla into a basket lined with a dish towel or a covered tortilla basket to keep warm. Place any left over tortillas in a sealed plastic bag.
Serve and enjoy!
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