FLOUR TORTILLA

 

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This Recipe Makes ± 16 Pieces

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This Flour Tortilla recipe is simple & easy. It has a unique taste & is great with any meal.

Originating from the corn tortilla, a bread of maize which originates before the entry of Europeans to America, the whole wheat flour tortilla was an advancement by banished Spanish Jews who did not consider corn/maize meal to be kosher, utilizing wheat brought from Europe, while this locale was the settlement of New Spain.

Tortillas remain a staple sustenance in Mexico & Central America, & have picked up notoriety & piece of the overall industry somewhere else. In the U.S., tortillas have developed from an “ethnic” to a standard sustenance.

Flour tortillas are generally prepared with meat, potatoes, cheese & other different ingredients to make dishes, for example, tacos, chicken quesadillas & burritos.

Pronunciation: tawr-tee-yah

Flour Tortilla Ingredients:

• 4 cups all purpose flour or cake flour
• 3 teaspoons baking powder
• 2 teaspoons salt
• 4 tablespoons olive oil
• 1 ½ cups warm milk

Method:

1. Add the all purpose/cake flour to a mixing bowl.
2. 
3. Add in the salt & baking powder.
4. 
5. Mix well until combined.
6. 
7. Add in the olive oil. If olive oil isn’t available, vegetable oil may be substituted.
8. 
9. Heat the milk for 30 seconds in the microwave & pour into the mixture.
10. 
11. Using a spoon, mix until most of the milk is absorbed into the flour.
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13. Thereafter, using clean hands, mix & combine to form a tacky dough.
14. 
15. Lightly flour a surface & place the dough over. Knead the dough with your hands for 5 minutes until smooth & pliable.
16. 
17. The dough should be soft.
18. 
19. Place the dough into a greased bowl, making sure to lather the dough in the excess oil from the bowl.
20. 
21. Cover with a dish towel & allow it to rest for 10 minutes.
22. 
23.  Once rested, remove the dough from the bowl.
24. 
25. Divide the dough into 8 equal parts.
26. 
27. Separate & roll those portions into balls.
28. 
29. Divide each of those dough balls into 2’s & you should have 16 dough balls altogether.
30. 
31. Working with one ball at a time. Lightly flour the surface & place the ball over.
32. 
33. Slightly flatten with your palm, rub a little flour onto a rolling pin & roll out into a disc.
34. 
35. Continue this process until all the dough is in the form of discs.
36. 
37. Heat a skillet, pan or tava on medium-high heat. Once hot, place one tortilla at a time.
38. 
39. It will begin to form air bubbles – careful, if it pops, steam will escape & could burn you.
40. 
41. Once the whole tortilla is covered with bubbles, flip it over & toast the other side for about 40 seconds or so.
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43. Once the other side is toasted, remove it from the heat.
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45. Place tortillas into a wax/parchment paper lined container.
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47. Make sure to cover the container with a dish towel after every tortllla is toasted. This traps in the moisture & allows the tortillas to stay soft.
48. 
49. Serve immediately or cover with a lid until ready to heat & serve.
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51. They are super soft just as long as you remember to cover them after toasting. This is the secret to keeping all flat breads soft.
52. 
53. These delicious flour tortilla’s can be used to prepare wraps, fajitas, chicken quesadillas, burritos, enchiladas & more.
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