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How to roll out flour tortillas
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**Inspired by la señora, Silvia Dominguez
**Recipe by me, your grandma, your great grandma...
**Flour Tortillas Hechas a Mano (made by hand)**
Hand-made flour tortillas right off the skillet aren’t hard to make, but it may take a bit of practice to get the dough right. Don’t get discouraged if they’re not perfect the first time.
3 ½ cups unbleached white flour
Less than 2 teaspoons baking powder
Less than 1 teaspoon salt
½ cup of canola or vegetable oil (no need to use lard but don’t use olive oil)
1 cup of water
Mix all the dry ingredients before adding and mixing in the wet ingredients with a fork to moisten as much of the flour as possible before kneading by hand. Knead the dough by hand to mix the ingredients and form dough into a ball. Do not knead the dough for too long, as it will get tough. Wet a kitchen towel with hot water and put over bowl with dough inside and let the dough rise for about 5 minutes.
Once the dough has risen a bit, pinch off cupped-fist-sized pieces of dough and roll into small smooth balls – only pinch off a few balls at a time, so as not to let all the dough dry out at once. Roll each ball out on a lightly floured surface with a rolling pin (or empty wine bottle if you’re camping!). Roll the dough a few times and/or until it starts to stick to the rolling pin then turn over and roll the other side (repeat as necessary) until dough has thinned and has reached the desired size. Once each tortilla has been rolled out, cook on heated skillet (med-high heat). You do not need to use oil to cook the tortillas – just a skillet – a cast iron skillet works best and is a good form of dietary iron.
**Recipe by me, your grandma, your great grandma...
**Flour Tortillas Hechas a Mano (made by hand)**
Hand-made flour tortillas right off the skillet aren’t hard to make, but it may take a bit of practice to get the dough right. Don’t get discouraged if they’re not perfect the first time.
3 ½ cups unbleached white flour
Less than 2 teaspoons baking powder
Less than 1 teaspoon salt
½ cup of canola or vegetable oil (no need to use lard but don’t use olive oil)
1 cup of water
Mix all the dry ingredients before adding and mixing in the wet ingredients with a fork to moisten as much of the flour as possible before kneading by hand. Knead the dough by hand to mix the ingredients and form dough into a ball. Do not knead the dough for too long, as it will get tough. Wet a kitchen towel with hot water and put over bowl with dough inside and let the dough rise for about 5 minutes.
Once the dough has risen a bit, pinch off cupped-fist-sized pieces of dough and roll into small smooth balls – only pinch off a few balls at a time, so as not to let all the dough dry out at once. Roll each ball out on a lightly floured surface with a rolling pin (or empty wine bottle if you’re camping!). Roll the dough a few times and/or until it starts to stick to the rolling pin then turn over and roll the other side (repeat as necessary) until dough has thinned and has reached the desired size. Once each tortilla has been rolled out, cook on heated skillet (med-high heat). You do not need to use oil to cook the tortillas – just a skillet – a cast iron skillet works best and is a good form of dietary iron.
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