This dish has been in the works for a long time, years in fact. I’ve been experimenting with handmade flour tortilla recipes for what seems like an eternity, but I’ve never been satisfied with any of them. They’re not exciting enough to blog about since they’re too dry, too sticky, too crisp, too bland, too soggy, and too intricate.
It’s different this time, with these flour tortillas. They stand true to their name: Best Ever Homemade Flour Tortillas.I’m thrilled with the outcomes, and I believe you will be as well. Tender, soft, and tasty handmade flour tortillas.
They can be cooked ahead of time and warmed in the microwave or on the stovetop just before serving because they store nicely.They are also SUPER EASY! You can make the dough in less than five minutes if you have a mixer with a dough hook.
You may also simply mix it together without a mixer (with a wooden spoon, robust spatula, or Danish whisk), as I do. However, whether you use a mixer or not, it is critical to let the dough to rest after mixing. This relaxes the glutens, making rolling the tortillas much easier.
Hoverdminsite 2 Years Ago No Comments FACEBOOK Best Ever Homemade Flour Tortillas
Ingredients
3 cups regular flour
1 teaspoon of salt and 1 teaspoon of baking powder
13 cup extra virgin olive oil, vegetable oil, or any oil with a mild flavor
1 cup hot water
Instructions
In the bowl of a stand mixer, combine the flour, salt, and baking powder. Mix the dry ingredients with the dough hook until completely incorporated.
Mix in the oil and water while the mixer is on medium speed. Reduce the mixing speed to low after about 1 minute, or when the mixture comes together and begins to form a ball. Mix for another minute, or until the dough is smooth.
Turn the dough out onto a lightly floured work surface. Divide the mixture into 16 equal parts. Flour each piece individually. Form each piece into a ball and flatten with your palm. Cover flattened dough balls with a clean kitchen towel and let aside for at least 15 minutes (or up to 2 hours) before continue.
Heat a big pan over medium heat after the rest period. Roll each dough piece into a rough circle about 6-7 inches in diameter, using a lightly floured work surface and rolling pin. Uncooked tortillas should not be stacked on top of each other because they will cling together.
When the pan is hot, set one dough circle in it and cook for 1 minute, or until the bottom surface is pale brown and the uncooked surface is bubbling. Reduce the heat if the browning is too rapid. Increase the heat if it takes more than a minute to see a few pale golden brown spots on the underside of the tortillas. Cook for another 15-20 seconds on the other side. The tortillas should be light and fluffy, with a few little brown spots on top.
To keep the tortillas soft, remove with tongs and stack in a closed container or zippered bag.
Allow to chill for later use or serve warm. Place a slightly damp paper towel in the bottom of a microwave-safe container (with a cover) that will hold the stacked tortillas when ready to use. Microwave for 15-30 seconds (start with 15) or until warm, then cover to keep warm while serving.
Refrigerate for up to 1 week in an airtight container or zippered bag at room temperature. To freeze, divide the tortillas with parchment paper or waxed paper and place them in a zipped bag before freezing.
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