{"id":119,"date":"2014-10-12T02:12:03","date_gmt":"2014-10-12T02:12:03","guid":{"rendered":"http:\/\/www.k7farm.com\/blog\/?p=119"},"modified":"2016-12-23T04:39:28","modified_gmt":"2016-12-23T04:39:28","slug":"119","status":"publish","type":"post","link":"https:\/\/www.k7farm.com\/blog\/?p=119","title":{"rendered":"Testing Flour Tortilla Recipes"},"content":{"rendered":"
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Every once in a while, I get the desire to really test out something we make from scratch so I can depend on it again and again. \u00a0I don\u2019t like buying processed things from the store \u2013 heck, I don\u2019t like buying\u00a0anything<\/em>\u00a0from the store because I would rather grow it or raise it myself! \u00a0But this lifestyle is a process; I can\u2019t raise everything we eat right now because we still live in the city, but there are still a few things on my list that I can check off and start making at home. \u00a0Tortillas are one of those items.<\/p>\n<\/div>\n

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Over the years we have tried a few different recipes. \u00a0Some with lard, butter, vegetable oil. \u00a0Up until recently, they have all been more like chips and not like soft tortillas that will bend and curve around what you\u2019re eating. \u00a0Or not rolled out enough and end up tasting doughy. \u00a0Or left to cook too long and burn. \u00a0As with everything, practice makes perfect. \u00a0While they aren\u2019t perfectly round like the ones you buy in the store (I don\u2019t have a press, and my rolling skills need more practice), they are soft and yummy and stay soft overnight!<\/p>\n

I actually have\u00a0three<\/em>\u00a0recipes that for me would all serve different purposes. \u00a0I will start with my most favorite recipe first and directions to follow, because they are all made the same way.<\/p>\n

Flour Tortillas I\u00a0<\/strong>(Soft and flexible, great for anything)<\/em><\/p>\n

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  • 2c flour<\/li>\n
  • 1.5tsp baking powder<\/li>\n
  • 1 tsp salt<\/li>\n
  • 1\/4 c vegetable oil<\/li>\n
  • 2\/3 c water (give or take)<\/li>\n<\/ul>\n

    Flour Tortillas II\u00a0<\/strong>(Very soft, great for rolled applications such as burritos)<\/em><\/p>\n

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    • 2c flour<\/li>\n
    • 1 tsp salt<\/li>\n
    • 1\/4 c vegetable oil<\/li>\n
    • 1 tsp baking powder<\/li>\n
    • 1\/2 c warm milk (give or take)<\/li>\n<\/ul>\n
      Flour Tortillas III\u00a0<\/strong>(Firmer texture, great for deep frying for use in chimichangas or chips! \u00a0Yum!)<\/em><\/div>\n
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      • 3c flour<\/li>\n
      • 2 tsp. baking powder<\/li>\n
      • 1 tsp salt<\/li>\n
      • 5TB Lard (or unsalted butter)<\/li>\n
      • 3\/4 c warm water (give or take!)<\/li>\n<\/ul>\n

        Directions for making (picture to follow):<\/p>\n

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        1. Combine dry ingredients and fat (lard, butter or vegetable oil). \u00a0Pulse in a food processor or use your fingers, a pastry cutter or two knives to cut the fat into the flour. \u00a0Once the fat has been worked well into the flour and the mixture is crumbly, add some warm water or milk. \u00a0You want just enough to bring the dough together. \u00a0Add the water or milk in a stream as your food processor is running and just as soon as the dough forms into a ball stop the processor and there is no need to add additional water. \u00a0If you are doing this by hand, add a little water or milk at a time and continue mixing until your dough holds together and is no longer sticky.<\/li>\n
        2. Flatten your dough ball into a disk and divide into 8-12 pieces. The more you have, the smaller your tortillas will be. \u00a0Roll each piece into a smooth ball and set under plastic wrap to rest for 10-30 minutes.<\/li>\n
        3. Heat a dry, ungreased skillet over medium high heat. \u00a0Lightly flour a flat surface and begin to roll your tortillas out. \u00a0I do them one at a time and roll the next one as the current one is cooking. \u00a0Or, you can roll them all out ahead of time, set them into a pile, separating them with a piece of wax paper. \u00a0When rolling it\u2019s important to try and keep them as circular as you can (flatten the ball with your hand, roll straight up and down. \u00a0Flour as necessary. \u00a0Peel it up, turn it 15 degrees, roll up and down again, peel it up, turn it again, roll straight up and down \u2013 eventually by rolling and turning you will have a tortilla with smooth edge). \u00a0Roll the tortillas THIN. \u00a0Paper thin. \u00a0I rolled mine so thin that the dark color of my counter began to show through the dough. \u00a0As these cook they will puff a bit, so roll them thin. \u00a0If it\u2019s too thick your tortillas will not cook all the way through and taste doughy.<\/li>\n
        4. When your skillet is nice and hot, place one tortilla in it, nice and flat. You will start to see bubbles forming on the top. \u00a0When you see several bubbles, flip it over (don\u2019t cook it any longer than 30 seconds per side \u2013 if bubbles down form in this time try raising the heat slightly). \u00a0Cook about 30 seconds, and remove. \u00a0Pile cooked tortillas on a plate and cover with plastic wrap to retain steam, this will help keep them nice and soft.<\/li>\n
        5. These freeze great! \u00a0Once they are completely cool, \u00a0insert them into a freezer bag. \u00a0Label with the date and contents, and freeze.<\/li>\n<\/ol>\n<\/div>\n
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