Cookbook:Tortilla (Wheat)

From Wikibooks, open books for an open world
(Redirected from Cookbook:Flour Tortilla)
Jump to navigation Jump to search

Cookbook | Ingredients | Recipes | Cuisine of Mexico | Tex-Mex cuisine

Flour tortillas

Tortillas are a type of flatbread popular in Mexico and Central America commonly made from wheat flour or masa. This recipe is for the wheat flour variety.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. In a large bowl, stir together the flour, salt and baking powder.
  2. With a pastry blender, a fork, or your hands, gradually work in the lard or shortening until it is all incorporated.
  3. Add enough warm water to make a soft but not sticky dough.
  4. Turn out onto a lightly-floured board and knead for 5 minutes.
  5. Divide the dough into ¼ cup (3 oz / 90 g) portions and form them into balls.
  6. Roll each ball into a flat round about 6 inches (15 cm) in diameter and ⅛ inches (0.3 cm) thick. You can use a tortilla press for this.
  7. Heat a large heavy skillet over medium high heat.
  8. Place the tortillas one at a time into the dry (or very lightly oiled) hot skillet; cook until browned in spots on one side, then turn and brown the other in spots side (about 1 minute/side)
  9. Remove from the skillet and keep warm in cloth towel.

Recipes[edit | edit source]