October 17, 2011

Making Flour Tortillas

Recipe by Graciela Gallegos


1 kg. of flour

2 1/2 tsp. baking powder

1/2 tsp. salt

1/4 C oil

2 C water


Mix all of the ingredients together in one bowl. Knead the dough until it feels like

clay. Pull off pieces of dough that are about the size of an egg. Form each piece

into a ball. Flatten the ball in your hands into a thick disc about two inches across.

Once all the discs are made, pile them back into your bowl. Lay a towel across the

top of the bowl and let them rest for approximately 10 minutes.

Heat up your cooking surface. Tortillas are best cooked on a wooden stove with a

cast-iron flat top. If this is not an option, a griddle will suffice. Make sure your

surface is hot.

After ten minutes has passed, roll out the first disc on a countertop or other flat

surface using a small rolling pin. After each roll, flip the tortilla over to roll

on the opposite side. This will help the tortilla’s shape to stretch. Continuing

rolling and flipping until the disc is very thin and about 9-10 inches in diameter.

Immediately place that disc on your stove. Allow it to cook for about 45 seconds on

the first side or until the tortilla releases. Flip to cook the other side and press out

and bubbles on the first side with a spatula or hamburger press. After about 30

seconds, flip again and press any bubbles on the second side.

Continue to quickly flip and press bubbles for about 30-45 seconds.

Remove the tortilla from the stove and spread with butter. Begin rolling out your next disc.

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