Ann T, I made your flour tortilla recipe

15 years ago

I was surprised at how easy they were. For some reason I was always afraid to even try making homemade tortillas but finally got up the nerve today. My husband prefers flour tortillas, but store-bought ones are too high in sodium. This way I can control the sodium content and serve him something he really enjoys.

I have some questions: The recipe I used came from a 2006 Recipe Exchange post. It called for 1 T. to 1/4 C. lard or shortening. I used the full quarter cup of shortening. Have you used less with success? Also, I've seen some recipes that substitute oil? Have you ever tried that? I was thinking that using some olive oil might make a Mediterranean flavored wrap. And, have you ever used another flour (like whole wheat or even masa) for a portion of the full recipe? I was thinking of using perhaps 1/2 - 1 cup of whole wheat flour.

Anyhow, the recipe was great and super easy. I especially like using the food processor for all the blending. For what it's worth, I added two more tablespoons of warm water and let the dough rest an additional 20 minutes after shaping the balls of dough. The recipe is posted below for others who might be interested.

Home Cookin Chapter: Recipes From Thibeault's Table

Flour Tortillas

===============

2 cups flour

1/2 teaspoon salt

1 tablespoon to 1/4 cup lard/shortening

1 teaspoon baking powder

1/2 cup warm water (might need a bit more)

Place the flour, salt, baking powder in food processor and pulse to mix. Cut in the shortening and then add the warm water and process to make a soft dough. Dough should be soft but not wet and sticky. Wrap in plastic and let rest for at least 30 minutes.

Divide dough into 10 or 12 pieces and shape into balls. Keep covered.

Roll each ball out into a 7 to 9 inch circle. Dough should be thin.

Cook on a dry hot grill or frying pan on medium heat, turning once. Do not over cook or they will be hard. Butter and roll up and wrap in tea towel to keep warm as you cook the other tortillas.(I place the ones wrapped in the towel in a low 200 oven to keep warm, while I am cooking the rest.)

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Comments (4)

grainlady_ks
15 years ago
shambo-

Maybe this recipe from "Natural Meals In Minutes" by Rita Bingham will work for you, or give you an idea for changes you can make to the original recipe. -Grainlady

WHEAT AND SESAME TORTILLAS
2 c. whole wheat flour
3 T. dry milk powder
1/3 c. sesame seeds
2 T. butter or applesauce
1/2 t. salt
2 T. yogurt
1/2 c. lukewarm water

Combine dry ingredients. Use hand or electric beaters to cut in butter or applesauce until mixture resembles fine crumbs. [Grainlady note: I love this hint. Since the first time I made these, I now use my electric hand-held beater to cut fat into dry ingredients - it's so easy and so fast compared to cutting fat in with a pastry blender.] Slowly pour in water and yogurt, mixing lightly with a fork. On a floured board, knead dough until smooth and elastic, about 5 minutes. Shape into a ball, cover and let stand for 10-minutes.

Divide and shape dough into 8 balls. Cover, removing one ball at a time and roll paper-thin on floured board. Place on heavy, hot, ungreased skillet, over medium-high heat. Blisters should appear right away. Brown on one side and turn. Cook about 30 seconds. Makes eight 9-inch tortillas. [I like to use this recipe for wraps - LOVE the addition of sesame seeds - yum!!!]
--------------------------------------

The link below has another favorite recipe and it has variations using cornmeal and all-purpose flour or whole wheat and all-purpose flour, and 2 T. shortening. It's especially easy to mix in a zip-lock storage bag and a great project with children.

-Grainlady

Here is a link that might be useful: Native American Tortillas In a Bag
shambo
Original Author
15 years ago
Thanks, Grainlady. That is exactly what I was looking for. Grocery store whole wheat tortillas seem very dry and brittle. I think I'd have better luck with homemade. Also, the local groceries around here sell specialty tortillas that are a combination of white flour and masa harina. They have a light corn flavor with the pliability of flour tortillas. The only drawback for me is that the sodium content is higher than I'd like. So now that I've successful tackled plain flour tortillas, I'll feel more confident experimenting.
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Terri, I don't use the press for flour tortillas. I roll them out. I only use the press for corn tortillas. Home Cookin Chapter: Recipes From Thibeault's Table Flour Tortillas =============== 2 cups flour 1/2 teaspoon salt 1 tablespoon to 1/4 cup lard/shortening 1 teaspoon baking powder 1/2 cup warm water (might need a bit more) . Place the flour, salt, baking powder in food processor and pulse to mix. Cut in the shortening and then add the warm water and process to make a soft dough. Dough should be soft but not wet and sticky. Wrap in plastic and let rest for at least 30 minutes. Divide dough into 10 or 12 pieces and shape into balls. Keep covered. Roll each ball out into a 7 to 9 inch circle. Dough should be thin. Cook on a dry hot grill or frying pan on medium heat, turning once. Do not over cook or they will be hard. Butter and roll up and wrap in teatowel to keep warm as you cook the other tortillas. (I place the ones wrapped in the towel in a low 200 oven to keep warm, while I am cooking the rest.)
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User
15 years ago
Shambo, Good job. I'm glad you liked them.

I love homemade flour tortillas and homemade corn tortillas but I am a traditionalist. I want flour tortillas to be made with white flour and I want corn tortillas made with masa harina.

I have used less shortening, but I like using the 1/4 cup because it makes for a softer tortilla.

The recipe that Grainlady posted, is probably good if you like that kind of thing. I think I would call it a wrap rather than a tortilla though.

Ann
shambo
Original Author
15 years ago
Ann, you confirmed my thinking about the amount of fat. I suspected that lessening the amount would make them harder to roll out and maybe even make them more susceptible to drying out. I am so glad I finally gave the recipe a try. Even with half the salt my husband really enjoyed them. I stuffed them with seared carne asada strips.

Ann T, I made your flour tortilla recipe

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Ann T, I made your flour tortilla recipe

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