Lite Tortillas Recipes

Steps:

• In a large bowl mix flour and baking powder.
• In a two cup measuring cup combine 1 cup of water and salt.
• Add 1/3 cup of olive oil.
• Pour water and olive oil all at once into the flour mixture and mix with a spoon or your hand quickly.
• When dough comes together, knead only until the dough is smooth.
• If your dough is too sticky add more flour 1 tablespoon at a time until it is no longer sticky.
• Divide into 12-16 equal pieces and let it rest for 30 minutes.
• Roll the dough balls out to a 6-7 inch circle for 16 pieces and 8-9 inch circle for 12 pieces on a floured surface.
• Heat an iron skillet over medium heat and place tortilla in the ungreased skillet one at a time.
• The tortilla will form bubbles all over it.
• IF they grow bigger than quarter pop them.
• When the spots are lightly browned turn over to brown other side.
• Remove to a covered dish.
• Notes: They make round tortilla warmers like foam coolers that are usually less than$3, but any covered dish will do.
• You may need more flour than usual on your surface because these tortillas are slightly more soft which makes them easier to roll but also sticky if you don't use enough flour.
• I place a paper towel or cloth in the bottom of the warmer before I start adding the tortillas to prevent the bottom one from getting soggy from steam.
• If you like the fluffy tortillas like on a muchaco or gordita (sp?) at chain resturaunts you can add baking powder to this and make circles slightly smaller.
• They can also be deep fried into taco shell shapes after they are grilled.

Steps:

• If using bowl and hands: Mix dry ingredients together. Instead of cumin, feel free to substitute garlic salt, curry powder, or any other seasoning you like.
• If desired, add finely chopped cilantro, the zest of a whole lime, and the juices of a whole lime.
• Add remaining ingredients. If too dry, add more water by the teaspoon. Knead until not too stiff. The dough should have the consistency of fresh Play-Doh. NOTE: if making a combination all purpose flour and corn flour tortilla, you'll need as much as double the water to get the right consistency.
• Wrap dough ball in saran wrap and let stand at room temperature for 15 minutes.
• Separate dough into 6 pieces and form into balls. Cover in saran wrap and let stand for another ten minutes.
• Roll out each ball into a ten inch round. If you have a tortilla press, dust liberally with flour to prevent sticking. Use a rolling pin to flatten even more if the press doesn't get it flat enough. Stack on plate and cover with a tea towel so they don't dry out.
• If using a stove top, using a large griddle, preheat on range element to medium high / high. If using an electric griddle, do the same. Do not grease.
• Place dough round on griddle, flipping after about 30 seconds. Tortillas are cooked when they are slightly golden in color on both sides.
• Use immediately, adding salt as desired before serving. Store in refrigerator in Ziplock bag for up to five days or freeze for future use.
• To use out of fridge or after defrosted: Heat, one by one, in griddle until pliable, or place one on plate, put filling in middle, and place in microwave, on high, for 15 to 20 seconds.