Flour Tortillas with leavening

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Unlike traditional tortillas with just flour, oil. and water, these are made with baking powder to help them puff and milk to add a chewier texture. The result: almost as good as the ones I remember from Austin. =)

2 cups of all-purpose flour
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil ( I used 1 TBS)
3/4 cups of warm milk
In a mixing bowl mix together the flour, baking powder and salt. Slowly add the warm milk and oil. Knead until it forms a ball.
If need be, add a bit more milk especially if your dough is too stiff. Knead for an additional 2 minutes. The dough should be soft and supple.

Place dough in a bowl and cover plastic wrap for 20 minutes.

Form into 8 balls. Cover with plastic wrap and let rest for an additional 10 minutes (optional).

Lightly flour your counter take a ball and roll out into a thin circle.

Heat skillet on high and then lower to med/low and place the tortilla to cook for thirty seconds on each side. It should puff a bit and form bubbles.

Keep cooked tortillas covered ...this will help them to not dry out. You can easily freeze the tortillas, especially if you double or triple the recipe.
Original recipe


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