Homemade Flavored Flour Tortillas Recipes

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.

Steps:

• 1. In your mixing bowl add flour, salt, baking powder, and mix in's of your choice.
• 2. Cut in shortening and mix until well combined.
• 3. Add water and mix until dough pulls away from the bowl then an additional 5 minutes.
• 4. Cover with plastic wrap and let rest 15 minutes.
• 5. Separate into 8 equal pieces and place back in the bowl and cover with plastic wrap.
• 6. On wax paper roll one piece of dough until very thin. Don't worry if it isn't round - we'll fix that in a minute.
• 7. Using a large dinner plate press onto the dough and cut excess dough away from your tortilla.
• 8. Set tortilla a side, tear off another piece of wax paper and repeat stacking the tortillas on wax paper as you go.
• 9. Heat a large cast iron skillet on medium heat for 10 minutes.
• 10. Add your tortilla and cook until air pockets for. This only takes a minute or to so watch them closely.
• 11. Flip and cook the other side.
• 12. Stack tortillas on a pan covered with a towel.
• 13. Store your tortillas in the refrigerator in a storage container or zip lock bag. You can reheat your tortillas in the microwave for 15 seconds.. enjoy!

Steps:

• In the bowl of a food processor fitted with the bottom blade, add the all-purpose flour, wheat flour and salt and pulse 2 to 3 times to combine. Add in the cold lard and butter and pulse until the mix resembles cornmeal-like texture, 5 to 6 (20-second) pulses. Add the warm water and pulse until a dough ball forms.
• Turn the dough out onto a well-floured board and knead until the dough is elastic and smooth and no longer sticky, 3 to 4 minutes. Form into a small loaf shape, about 6 by 4-inches. Wrap tightly in plastic wrap and let rest at room temperature for 1 hour.
• Cut the dough into 8 equal pieces. Working with one at a time, roll into a ball, about the size of a golf ball and dust lightly with flour. Repeat.
• Place the balls, one at a time, into a well-floured tortilla press, press down and remove. You should have a 6-inch disc at this point. Place the disc on a floured board and roll out to 8 to 9-inch in diameter and almost paper thin, lightly dusting with flour and turning as needed. You can stack them, separated by waxed paper.
• Heat a cast-iron skillet or griddle over medium heat. Add the raw tortillas, one at time, cook for 30 to 45 seconds per side, or just until the bubbles puff up, then turn and repeat. Keep the cooked tortillas in a towel, covered, to keep warm and pliable.
• Special equipment: tortilla press.