I posted a little tutorial here for making flour tortillas (rolling, cooking & storing) some time back.I liked my original flour tortilla recipe enough but I felt it wasn't perfect. I'm happy to report that I'm back with an all new tortilla recipe that tops the last one in a huge way. These are fluffier, bigger, easier to roll out and so soft. Oh, and very authentic. If you liked my original recipe, you'll love these.
You can mix the dough by hand or mixer.
- some type of roller (or tortilla press)
- comal (griddle)
- tortilla warmer (or ziplock back w/ napkins)
- 5 cups All Purpose Flour
- 2 tsp Baking Powder
- 1 heaping tsp Salt
- 1/2 cup Shortening
- 1 1/2 cups + 2 tbsp Very Hot Water
- In bowl or mixer: mix flour, baking powder and salt in a bowl.
- Add in shortening (or cut it in with your hands) until it's evenly mixed with the other ingredients.
- Add in water SLOWLY while mixing. Note: You may or may not need all or more of the water depending on where you live.
- If it seems too dry, add more water. Just play with the dough and knead it into a big fluffy ball.If there are any dry pieces of flour at the bottom of your bowl, you can toss those out.
- Once you've kneaded your dough, set it aside.
- Oil a new bowl. Place tortilla dough in the oiled bowl.
- Lightly oil the top of your dough ball.
- Completely cover it with a damp towel (not wet. you don't want your dough to get wet.)
- Allow it to rest, covered, for atleast 20 minutes. The more it rests, the softer and fluffier the tortillas are.
ROLLING OUT THE TORTILLAS
- Uncover your dough and knead it a bit making sure it isn't too sticky or dry.
- Portion out your dough into balls. I can make about 16 balls from the dough. Don't make them too small, they need to be able to roll out and maintain some fluffy thickness.
- Once you have 18 dough balls ready to become tortillas, prepare your work surface.
- Flour your work surface liberally. Grab a rolling pin and get to work.
- Grab 1 dough ball, pull the sides of the ball back into itself (gathering it in the back and making a disc)
- Once you have a nice round disc of dough place it on your surface.
- roll your rolling pin across the dough vertically. This will make a vertical oval shape.
- Take your dough, flip it over and turn it clockwise 90 degrees.
- Lay it down and roll the pin vertically across it again. This should turn your oval more circular.
- Keep kneading, flipping over and turning the dough until you have ideal tortilla shape and thickness. You want to keep it a bit thick and fluffy. If you roll it super thin, it could end up hard unless your have a tortila press.
- When you are done with one raw tortilla place it on a plate (covered) and move on until you've rolled out all of your dough.
COOKING THE TORTILLAS ON A COMAL (OR GRIDDLE)
- Put your comal or griddle on Low-Med Heat
- Drop your raw tortilla on the griddle. Do not let it burn.
- Flip it when you see that it makes bubbles. Check the underside often and once it starts browning you can flip it over.
- Cook on both sides
- IMPORTANT: when the tortilla is finished cooking you have to place it in a tortilla warmer or zip lock back with napkins inside. I don't have a tortilla warmer so I take a ziplock back, stick 2 napkins inside and place my tortillas between the napkins. I make sure to seal the bag while I'm cooking the other tortillas. This is to keep them soft and pliable. air - exposed tortillas mean tough 'tillas.
I've been making these since I had to use a chair to reach the counter. Add home made tortillas to your rotation.