Tuesday, July 6, 2010

Flour Tortillas

Flour tortillas are pretty easy to make and so very tasty fresh from your skillet. Wraps and tortillas from the store contain scads of salt (the exception being corn tortillas which are fairly low in salt). I adore flour tortillas though and it's neat being able to tinker with the flavors....feel free to add herbs, vegetables, and what not to get different types of wraps. Experimentation is always a blast. ;)

Flour Tortillas

2 cups unbleached all purpose flour
2 tbls milled flax
2 tbls wheat germ
3/4 tsp baking powder
1 tbls tub margarine
1/2 cup warm skim milk
1/4 cup warm water

Toss flour, flax, wheat germ, baking powder, and margarine into a food processor. Blend everything together. Add water and skim milk and process until dough forms a ball. Pour dough out onto your work surface. If your dough is sticky, knead for a few minutes until it no longer sticks to your hand. Form into a ball and cover with a damp paper towel. Let rest for 15 minutes. Divide dough into six portions and form into balls. Let rest again for 10 to 15 minutes.

Heat a skillet over medium high heat while your dough is in the final resting moments. Take a portion of dough and roll it out into a 6 to 8 inch round with a rolling pin. Pop into hot skillet. When one side starts to form browned spots, flip. When the opposite side has browned remove from heat onto a plate covered with a dry paper towel. They cook up quite fast so figure a minute or so per side depending on how high your heat is. Repeat for your other portions of dough.

Let tortillas cool on counter. Pop into ziplock bag and store in the fridge.

A few pics of the process...
The dough should be quite elastic and not very sticky. If you have sticky dough...kneading for a bit should take care of it. I divide into 6 portions, but you can alter that to suit your needs. More portions for smaller tortillas....less for huge wraps.

My tortillas are roundish in shape....eheheh I usually have one odd shaped side but I'm not picky enough to spend time making each one perfect. ;) Flexible cutting mats are wonderful for rolling out tortillas. The dough doesn't stick to the mat and if you want really thin tortillas you can pull it off on this surface without too much of a problem. If you decide to go with super thin, large tortillas consider leaving out the baking powder....I like a bit of poof in my tortillas personally.

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