HOMEMADE TORTILLAS
I usually have to double this flour tortilla recipe because we go through them so quickly. The homemade tortillas are so tender and chewy, you'll never use store-bought again after learning how to make tortillas. -Kristin Van Dyken, Kennewick, Washington
Provided by Taste of Home
Time 30m
Yield 8 tortillas.
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes., Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle., In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Serve warm.
Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
TORTILLAS
Forget shop-bought and try homemade tortillas. They'll store for two days or you can freeze them to use later. They're perfect for wraps
Provided by Good Food team
Categories Side dish
Time 1h
Yield Makes 6
Number Of Ingredients 3
Steps:
- Combine the flour, vegetable oil and salt in a bowl. Pour over 150ml warm water and knead to bring the mixture together. Remove from the bowl and knead on a lightly floured work surface for around 5 mins until you make a soft, smooth ball of dough. Cover with a clean tea towel and rest for at least 15 mins before rolling out.
- Cut the dough into 6 equal pieces (about 75g each). Roll out each ball of dough as thinly as possible on a floured work surface. They should make rounds about 20 cm wide, 2mm thick.
- Heat a large frying pan over a medium-high heat. Cook the tortillas for 1-2 mins on each side until golden brown and toasted. Wrap them in foil and cover in a tea towel to keep warm, while you cook the rest. Keeps for two days well wrapped, or cool, wrap and freeze for up to three months.
Nutrition Facts : Calories 187 calories, Fat 4 grams fat, Carbohydrate 32 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
MEXICAN WHOLE WHEAT FLOUR TORTILLAS
I learned this recipe from watching my mom in Mexico, however, nobody (not even my mom) knows how much of every ingredient you are supposed to use, so I experimented with different amounts of ingredients and came up with this one, which is pretty good and not so loaded with fat. This is great to do with kids on the weekend, and something you can enjoy anytime!
Provided by Claudia
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 1h36m
Yield 18
Number Of Ingredients 6
Steps:
- In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
- Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours.
- Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.
Nutrition Facts : Calories 178.7 calories, Carbohydrate 27.3 g, Fat 6.3 g, Fiber 3.5 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 260.5 mg, Sugar 0.1 g
SOFT 100% WHOLE WHEAT TORTILLAS
This is an easy way to use whole grains deliciously. They keep in the fridge, tightly wrapped, for at least five days. White tortillas will seem so bland after these! I do grind my own wheat, which I recommend to everyone.
Provided by Clare Bear
Categories Low Cholesterol
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Weigh flour and put in food processor.
- Add potato flour, salt and baking powder. Process to mix.
- Start processor, and add oil and most of the water while running. (It will not have formed a ball yet.) Stop the machine and check the consistency of the dough by pressing some dough between your fingers. Add additional water JUST until a SOFT dough forms. Do not 'knead' the dough yet.
- Let dough rest for 10-20 minutes in the processor. This step allows the whole wheat to absorb the water. Check consistency again. Add flour or water to adjust, briefly processing to mix. When all is right, let the processor knead the dough for 10-15 seconds.
- Let dough rest in the processor for 10-60 minutes.
- Preheat a regular large skillet to medium heat.
- While it is heating, divide dough into 8 pieces (more or less pieces, depending on how large you wish to make them). Cover the pieces until you roll them out.
- Have some flour ready to sprinkle on your rolling surface. Use enough flour to keep the dough from sticking, and roll gently. If your dough is soft, you shouldn't have to worry about adding so much flour that they get dry. Flip the tortilla a few times while rolling.
- Test the skillet. Water should skitter across it, but watch that it is not TOO hot! Tortillas taste best when they are only lightly brown in a few spots. Cradle the tortilla in your hands, palms up, and place the tortilla quickly on the skillet. Gently arrange the tortilla so that it is flat. Until you are experienced, you might not want to try rolling and cooking at the same time!
- After a minute or two, there should be some small air bubbles appearing. Peek on the underside. It should just be light brown in spots. With a large spatula, turn the tortilla.
- The second side takes less time than the first, so stick around. Take a clean dishcloth and press lightly all around the tortilla, encouraging the formation of air pockets that lighten the tortilla.
- Place the tortilla on a platter and cover with a paper towel and then plastic wrap. When the second tortilla is done, place it on top of the first and cover again. After this I start turning the stack -- flip the stack so the last tortilla done is on the bottom. This keeps them soft.
- When they are cooler, you can separate them and put in a plastic bag in the fridge.
Nutrition Facts : Calories 145.6, Fat 4, SaturatedFat 0.5, Sodium 159.3, Carbohydrate 24.8, Fiber 3.7, Sugar 0.2, Protein 4.4
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