Location: BUIDB: "Thats a great shot of a pier from the beach."
|I canít provide source of recipe b/c this is what works for me after years of consulting various cookbooks, online sources, advice from people and adapting from other recipes making other things.
Also, donít trip if u canít get the tortillas round--they will still fold in half. Likewise, if they are not real thin, you just made a variation of flat bread. Roundness and thinness will come with experience.
4 cups flour, half whole wheat and half white (best combo, IMO); or all white (this batch was made with all white, all purpose flour)
1-1/2 tspsns salt
1/3 c oil (easier for me to work with and more readily available in my cupboard); or shortening
1 to 1-1/4 c water
Large mixing bowl, I prefer glass, but other is okay
measuring cup, measuring spoons
Fork with long tines, if not available, a fork
two heavy sheets of plastic (I got some from .99/dollar tree) or waxed paper
small or large rolling pin (small easier for me)
large, heavy skillet (I use an old school cast iron 12Ē skillet; you want a heavy bottomed one to be able to get hot without burning)
something to keep your tortillas warm in, lined with a cloth napkin (if not, just a bowl lined with clean towel)
Put your flour in the bowl, sprinkle the salt over it and just sort of stir it up with fork to spread salt thru flour.
Pour in oil or plop in shortening. Take your fork and cut in oil or shortening until it is uniform and looks like coarse sand; take it easy here, you are not stirring, beating, mushing, mashing or anything like that.
The tricky part, b/c this depends on a lot of other factors, like humidity on the day you are making these: pour in just a cup of water. Sorta stir with fork; after water is absorbed and fork isnít working and dough is leaving the sides of the bowl, use your clean hands to mix; add the other ľ of water 1-2 tablespoons at a time; in between each addition, knead the dough with your hands. It should feel like Play-Doh, and have a nice, elastic texture; you should be able to work it so that it doesnít leave any residue on your hands. (if you add too much water, you can compensate by adding a bit of flour; and vice versa. but try not to get caught in this trap.)
Plop the dough on a board and knead it for a few minutes, until it feels satiny--again, donít overdo it.
At this point, I form it into a large ball, wrap it in plastic wrap and let it rest for at least 20 minutes or all day.
When you remember that you are making tortillas, heat your DRY skillet on stovetop to medium hot. Place your tortilla keeper nearby (you want to keep tortillas warm b/c once they cool, will lose their flexibility.) Divide your dough into 12 equal size balls of dough (I actually make mine smaller.) Cover the small balls of dough loosely w/ plastic wrap so they donít dry out.
Lightly roll the small ball of dough in flour. Place in between waxed paper or sheets of plastic. Roll out as thin as you can with rolling pin.
When it is thin as you can get it, place it gently in the hot skillet. The skillet should be hot enough to cook without scorching to avoid that raw flour taste. Within 10-20 seconds, bubbles should appear; lift the tortilla and peek for browned spots--if they are present, flip to cook other side. Peek and if more brown spots, put in tortilla keeper. Donít let them burn--
that happens pretty quickly and they will need to be discarded.
After a while, you will be able to roll the next tortilla while one is baking.
If you have leftover tortillas, hereís how to use them:
Quesadillas: Heat up your skillet. Place a tortilla on it, sprinkle some shredded cheese over it (avoid the edges), immediately cover with another tortilla. Let heat, flip when cheese is getting melty and just before bottom tortilla wants to scorch.
Toast both sides lightly on hot skillet (or nuke lightly, I guess). Spread with butter, sprinkle with cinnamon/sugar mixture.
Rats! Tried to use PhotoBucket, but ain't working. and these photos are in the reverse order.
My Absolutely Adorable @$$!