TrulyCozy

a simple lifestyle blog

Homemade Flour Tortillas

Greetings, friends!
I have always been afraid of tortillas.

Not tortillas the food, but rather tortillas the idea.
And by idea, I mean the idea of making them from scratch.
My Hispanic heritage has taught me many things.
Chief among them: “Don’t EFF UP the food.”
In Oregon, I hold the geographical high ground having been born into a cornucopia of Mexican cuisine (i.e. SoCal).
So you see, I have lived in fear of making these delectable grub pockets my whole life, lest I disappoint my loved ones and inadvertently bring dishonor onto my entire Hispanic heritage.
COME TO FIND OUT, they’re not so hard after all.
Here we go, folks!

 

Here’s what you’ll need:

2 c flour
1 1/2 tsp salt
1 tsp baking powder
6-8 Tbsp canola oil
6 Tbsp hot water

* Should yield 8-10 tortillas depending on how uniform your dough balls are … *snort* 

Here’s what you’ll do:

1. Mix the flour, salt and baking powder. Then, create a large crater in the center of the mixture.

2. Pour the hot water and oil into the crater and mix well.

3. Once the dough is well combined, place on a flat surface and knead for about 20-40 seconds.

4. Think of something that makes you really angry, those involved in scheduling the Game of Thrones season 5 premier for example, and “choke off” golf sized balls from the dough and place on a cookie sheet (does not need to be oiled or lined).

5. Now that you’ve purged that toxic anger,  cover the dough with a dampened towel and let rest for 30-60 minutes. I only waited 25 minutes because I like to fly by the seat of my pants.

~ so festive ~

6. After resting, roll out the dough balls individually on a floured and flat surface. You want these to be pretty thin, they will thicken a lot while heating.

7. Heat each tortilla for approximately 30-60 seconds (depending on thickness) on each side until dough begins to brown and crisp up.

i lo0ooo00ve tortillas. lulz.
Note that I’ve made the conscious decision to avoid the traditional circular form of the tortilla.

8. Eat immediately while tortillas are still warm or allow to cool before stacking, sealing and refrigerating/freezing.
Once the tortillas cool, they are not pliable, so if you intend on going to burrito town with these, ya best hurry.

KILLIN’ THE GAME.

Have any favorite ethnic food recipes to share?

Until next week, cheers!

Flour Tortillas

by Truly Cozy

Ingredients (8-10 tortillas)

  • 2 c flour
  • 1 1/2 tsp salt
  • 1 tsp baking powder
  • 6-8 Tbsp canola oil
  • 6 Tbsp hot water

Instructions

Mix the flour, salt and baking powder. Then, create a large crater in the center of the mixture.

Pour the hot water and oil into the crater and mix well.

Once the dough is well combined, place on a flat surface and knead for about 20-40 seconds.

“Choke off” golf sized balls from the dough and place on a cookie sheet (does not need to be oiled or lined).

Cover the dough with a dampened towel and let rest for 30-60 minutes.

After resting, roll out the dough balls individually on a floured and flat surface. You want these to be pretty thin, they will thicken a lot while heating.

Heat each tortilla for approximately 30-60 seconds (depending on thickness) on each side until dough begins to brown and crisp up.

Eat immediately while tortillas are still warm or allow to cool before stacking, sealing and refrigerating/freezing.

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This entry was posted on December 17, 2014 by in recipe and tagged , , , , , , , , , , , , , , , , , , .
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