Friday, June 6, 2008

Flour Tortillas

I found this recipe on a blog, but she hasn't written back with permission to post. And, she got the recipe from a book. So....I'm putting a copy here :o) I've made these with all white flour and with half white/half wheat. The white tortillas were so yummy, it was like eating donuts. All that white flour, glycemic-index boosting, soft goodness. The half wheat were still yummy, but more like pancakes. Dense, a stickier dough, and not as stupor inducing. Meaning, the three of us ate 4 tortillas on the wheat night, as contrasted to 8 on the white.

Original recipe from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison.

Texas Flour Tortillas (adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk

1) Mix together the flour, baking powder, salt and oil. Slowly add the warm milk.
Stir until a loose, sticky ball is formed.

2) Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.

3) After the dough has rested, roll into a cigar shape and cut into eight pieces, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)

4) After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.

5) In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.

Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.

Makes eight tortillas.

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