|my favorite for this job is the 3rd in|
I still purchase commercial tortillas now and then, but they can't come close to the flavor and texture of home-made. My mother in law grew up in New Mexico and learned from her mother, who learned from her mother, who learned...
|the underside shows the edges pressed forward, to meet in the center|
Although I still don't have the giftedness that she does, I've learned to produce a tasty, good looking, facsimile!
|roll once, then flip|
They are wonderful fresh off the griddle with peanut butter or with a sprinkling of cheese for a simple lunch or a hearty snack. Our favorite is ground beef cooked with red chili sauce sprinkled with cheese. Just tear off a piece of tortilla, form it into a kind of scoop/spoon. Then, eat the whole thing in one bite making a new 'spoon' for each bite! Mmm...
|continue rolling and rotating|
For dinner serve with, shish ka bob (Americanized fajita), anything grilled and salad, or lay out a taco bar.
|ready to flip|
Homemade Flour Tortillas
3 cups flour (I like 1/2 unbleached white, 1/2 whole wheat)
1 heaping teaspoon salt
1 teaspoon baking powder
scant 1/4 cup olive oil (authentically shortening, but olive oil works great)
1 cup water
*Set your electric griddle to the highest heat setting.
Mix all dry ingredients. Add oil and water, mixing with your hand. You want to feel this, and it's only a small amount of dough so it's easy (and pleasant). Add a tiny amount of water or flour to get the dough to the consistency that you need. You want a soft dough but not sticky. You do not need to knead it.
Make balls the size of small fists. The ones I made are a little large because we were going to be wrapping ingredients inside. If you are making these to serve beside something, a bit smaller is better (nicer looking on the plate, and easier to handle)
Now let these rest. (You'll notice that I am always very considerate of my breads. I always give them a rest before pounding, rolling, and sacrificing them to the inferno)
*Remember that anytime you have a waiting time for breads you are going to rinse everything you used. Fill the sink with hot soapy water and place it all in there. Wipe down you counters with a clean dish cloth. Now it's time to cook the tortillas.
Sprinkle your work surface with a little flour. Take your first ball and rotate it in you hands, gently pressing the edges (away from you with) toward the center. This is the best way that I've found to make a disc that will roll to a uniform shape. Now begin rolling and rotating, rolling and rotating, using gentle pressure. After my first roll I flip the tortilla, but then I don't flip it again, just rotate. When it's nice and thin place it on the hot griddle.
It's ready to flip when there are bubbles in the center (sometimes the bubbles are very tiny) and the edges are a bit dry. Once the other side is no longer shiny (this happens very quickly) place the finished tortilla in a cloth lined basket. They will steam and keep each other warm and soft.
|the girls love making them|
|it's hip to be square!|
Remember that the more you make these the easier it gets. Also remember that the shape is really just a pride issue. It doesn't affect the flavor!
|enjoy... I mean it, have fun!|
Yes, I do let my
children young adults play with their food. Don't judge me!