Easy ‘Flour’ Tortillas

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Homemade tortillas are delicious for soft tacos or wraps. Made with Pamela’s All-Purpose Flour Artisan Blend.
See our step-by-step instructions.

Easy ‘Flour’ Tortillas

Easy ‘Flour’ Tortillas

INGREDIENTS:

DIRECTIONS:

Combine all ingredients, except water, in the bowl of a stand mixer. Mix until a fine coarse meal is formed. On low speed, slowly add water and mix well, until dough comes together.

Remove half the dough from bowl, roll and form dough into a log, wrap in plastic, repeat with second half, and let sit for 30 to 60 minutes (this will make the dough less sticky to work with), or up to 3 days in refrigerator.

Cut 6 or 7-inch squares of parchment paper, two for each tortilla (for a total of 10-16 pieces of parchment paper, depending on tortilla size – see below).

Cut dough in half, and then cut each half into 8 (for 5-inch) or 5 (for 6-inch) pieces. Keep dough covered while working to keep it fresh and pliable.

PRESS TORTILLAS

With Rolling Pin: Roll between two pieces of parchment (or plastic wrap) to very thin. Does not have to be perfectly round -- concentrate on making it thin.

With Tortilla Press: Place a square of parchment in a tortilla press, flatten a disk of dough with your palms, and place it on parchment. Add a second piece of parchment on top, close cover and press. Turn tortilla and papers 180° and press again. Leave the tortilla covered between the papers until ready to cook.

COOK TORTILLAS

Cook on a medium-hot cast-iron pan, or griddle set at 400°. Carefully peel off paper from one side of tortilla, place dough-side down on the pan. Peel remaining paper off the top after about 1 minute; paper will peel off easily. After another minute (for a total of 2 minutes on that side), flip and cook 2 more minutes on the second side. Repeat with as many tortillas as you want to make.

Serve as they are made, or wrap in a cloth napkin to keep warm. To serve a number of hot tortillas at one time, place each tortilla as it is completed inside a plastic bag lined with a cloth napkin, or in a sealed container. (The warmth and moisture keeps the whole stack pliable.)

SAVE AND REHEAT

To save tortillas for later, stack with parchment in between each one, wrap in a kitchen towel, place in a plastic bag, and seal. To reheat, open the bag and heat slowly in microwave (use a microwave-safe plastic bag), flipping whole package half way through.

Or, remove tortillas from the bag, stack them without the parchment paper, and wrap them in moistened and squeezed-dry paper towels. Then microwave until warm, about 30 seconds.

Tortillas keep 3 days wrapped in a kitchen towel, inside a plastic bag, in a cool, dark and dry place.

Chef’s Note: Tortillas are traditionally made by pressing with the palms of your hands. We found an inexpensive tortilla press at the local Mexican market, and loved the ease and convenience of using a press.

Chef’s Note: If you would like to use a food processor, combine all ingredients except water. Pulse until a fine coarse meal is formed. Turn processor on and slowly add water through the tube. DO NOT use all the water (at the start). With 1 cup of warm water in 1-cup measuring cup, slowly add only 1/2 cup and mix. Slowly add another ¼ cup water (leaving ¼ cup in measuring cup) and mix well, until a ball of dough comes together. Add remaining water if necessary for dough to form a ball. Remove half the dough from bowl, roll and form dough into a log, wrap in plastic, repeat with second half, and let sit for 30 to 60 minutes (this will make the dough less sticky to work with), or up to 3 days in refrigerator.

© Pamela's Products, Inc.

http://www.pamelasproducts.com/easy-flour-tortillas-gluten-free/

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