Recipe(tried): Homemade Flour Tortillas (15 recipes)

Title: Recipe: Flour Tortilla Recipes (15)
Posted By: Joe Ames
Date: April 27th 1997
In Reply to:ISO: How to Make Flour Tortillas
Board: TKL Cooking Club

HOMEMADE FLOUR TORTILLAS
4 c. flour
2 heaping tsp. baking powder
2 (or less) tsp. salt
4 tsp. vegetable oil
1 1/2-2 c. hot tap water
In large bowl add dry ingredients and stir. Mix in
vegetable oil. Stir well. Gradually add hot tap water and
stir with a large spoon. Add enough water to make a
soft warm dough that is not sticky. Dust with flour and
knead until dough is smooth, or for about a minute.
Divide dough into 10-15 small balls. Let rest for 5
minutes. For tortillas, heat on medium high heat a
large cast iron or no stick skillet. Using a rolling pin,
roll each ball into a thin round tortilla and lightly brown
each tortilla on both sides. Stack hot tortillas on a
kitchen towel, one on top of another. Serve warm with
beans, or butter, or peanut butter and jelly, or whatever
you like on bread. For Sopapillas: If you are making
only Sopapillas - to dry ingredients add 2-3
tablespoons of sugar. This will make a sweeter dough.
Heat a skillet, add oil so that the skillet is 3/4 full. Roll
each ball into a very flat round shape. Cut into thirds.
Fry each side in hot oil. If dough is right thickness and
oil is hot the sopapillas will puff up. Fry unto golden
brown on both sides. Serve warm with sugar or honey.
Let oil cool and save to use for next time. Strain if
desired to remove dough particles.

FLOUR TORTILLAS
2 c. flour
1 tsp. salt
1 tsp. baking powder
1 1/2 tbsp. shortening
3/4 c. ice water
Mix together flour, salt and baking powder. Cut in the
shortening and add the water and stir until well mixed.
Knead dough until it is smooth and satiny. Pinch
dough off in small balls about 1 1/2" size. Roll balls in
your hand until smooth and then dip in flour and set
aside in a bowl. Roll one tortilla and then cook on hot
griddle or iron skillet. Tortilla should not cook too long
on either side. When it begins to bubble up, turn over.
Take off of griddle and place between a clean, dry
dishcloth. Repeat until done. You can be rolling
another while one is cooking. (They cook fast!) If they
begin getting too hot, turn down the heat. You may
have to turn heat up and then down all through the
process. It needs to be hot, but it can get hot too fast!
Makes 1 dozen.

HOMEMADE FLOUR TORTILLAS
2 c. flour
1 tsp. baking powder
1/2 tsp. salt
4 tsp. shortening (Crisco)
1/2 c. water
Mix well, rest 10 minutes. Knead 5 minutes. Rest 10
minutes. Make into 8 balls, let rest 10 minutes. Pat
flat, roll into circles. Place in a medium hot skillet
briefly then turn with spatula. Remove from heat. Store
in plastic bag. Re-warm before serving.

KATHY CATERINO'S FLOUR TORTILLAS
4 c. white flour
2 tsp. salt
1/2 c. shortening
1 c. warm water
Mix flour, salt and shortening with pastry blender. Add
water and stir until it holds together. Knead until
smooth and elastic. Form into 10 circles 10 inch in
diameter (with rolling pin). Bake on hot ungreased
griddle. Flip over when bubbled up. Keep moist with a
hot wet towel.

FLOUR TORTILLAS
4 c. flour
3 tbsp. baking powder
1 tsp. salt
1/4 c. shortening
1 3/4 c. warm water
Preheat a cast iron skillet. Mix first 3 ingredients, then
add shortening. Add warm water slowly, while
kneading until dough is soft (about 3-5 minutes). Form
dough into small balls. Roll out into circles with a
rolling pin. Place on hot skillet until brown (only for a
few seconds). Flip to other side (only for a few
seconds). Place cooked tortilla in a basket or plate
and cover with a towel. Could be stored in plastic bags
for later use.

FLOUR TORTILLAS
2 c. all purpose flour, unbleached
1/2 tsp. salt
1/2 tsp. baking powder
1/4 c. shortening
1/2 c. warm water
Additional shortening
Additional flour
Combine 2 cups flour, salt, baking powder in a medium
bowl. Rub in shortening with your fingers until evenly
mixed. Gradually stir in enough water to make a soft
dough. Divide dough into quarters. Divide each quarter
into 4 equal parts. You will have 16 pieces. Shape
each piece into small bowl. With your hand smooth
additional shortening over each ball. Let stand 10
minutes. Preheat an ungreased, large heavy skillet
over medium heat. Shape each ball into a flat, round
patty. Sprinkle both sides with flour. On a lightly
floured surface roll out each patty to a 6 to 8 inch
circle. Place tortilla in preheated griddle. Cook until
bubbles form on top and undersides are flecked with
brown. Turn tortilla and press down bubbles with a
towel. Serve immediately or wrap.

FLOUR TORTILLAS (Guamanian Style)
6 c. flour
4 tbsp. baking powder
3/4 c. Crisco
8 tbsp. sugar - more or less as desired
2 c. milk
Makes a lot of tortillas. Serve with butter, preserves or
use for sandwiches. Put flour, baking powder, sugar
and Crisco in a large mixing bowl. Blend well with a
wooden spoon. Add milk and mix well like bread
dough. If still very sticky add a little flour until you can
form a soft dough. Knead for a couple of minutes.
Make golf ball sizes or tennis ball size dough balls.
Roll or pat dough 6-10 inches round and 1/8 - 1/4
inches thick, depending on your preference. Use wax
paper for ease. Preheat electric skillet at 350-360
degrees. Lightly grease once only and cook tortillas on
one side until it looks white on the top side and
speckled on the bottom - 5-8 minutes. Then turn and
finish cooking 3-5 minutes more. May rewarm in
toaster oven.

FLOUR TORTILLAS (SOFT)
3 c. flour
1 tsp. salt
3 tbsp. Crisco
1 c. warm water
Cut shortening into flour and salt. Just like would for
pie crust. Add 1 cup warm water. Mix well and knead a
little. Let set for 10 minutes. Make small balls of dough
and roll out into round shells. Put in electric frying pan
. Set at 350 degrees. Do not use oil. Leave on one side
for 10 seconds or so just so their not gummy and turn
over. Don't allow them to get too done.

FLOUR TORTILLAS (TORTILLAS DE HARINA)
4 c. flour (harina)
2 tsp. baking powder (polvo de hornear)
1 tsp. salt (sal)
1/3 c. shortening (manteca)
1 1/2 c. warm water (agua tibia)
Mix everything but water then add water and mix. Let
set 1/2 hour in warm area. Break into small balls. Roll
out on lightly floured surface. Cook on hot ungreased
griddle until slightly brown and turn over. (Mescle todo
meno el agua y despues meacle con el agua. Deja 1/2
hora en un lugar calientito. Haga bolitas de la masa.
De las bolitas haga tortillas. Ponga las tortillas en un
comal caliente sin grasa.

CASA FLOUR TORTILLAS
3 c. all-purpose flour
1/4 c. lard
1/2 tsp. salt
1/2 tsp. baking powder
Mix together flour, lard, salt and baking powder. Add
medium hot water to mixture until a ball forms. If too
sticky, add a little more flour. Roll dough on counter or
board. Divide dough into 10 balls. Roll out each ball
with a rolling pin, making a 7 inch circle. If it sticks,
add flour until you can roll it out. Heat top of stove to a
medium high. Cook tortillas on a griddle, brown on one
side, then turn and brown on the other side.

"BEBO'S" HOMEMADE FLOUR TORTILLAS
2 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1/4 c. Crisco shortening
1/2 c. water
Mix all dry ingredients. Add water to ingredients,
gradually while kneading. Work dough until smooth.
Form dough into 2 inch balls and let stand for 5
minutes. Roll out each dough ball with rolling pin to
desired round shape. Cook on hot griddle on each side
until lightly brown, turning frequently (approximately 20
seconds each side). Makes approximately 20 tortillas.

TORTILLAS HARINA (FLOUR TORTILLAS)
2 c. flour
3/4 tsp. salt
1/2 c. shortening
Water
Mix all ingredients and add enough water to make a
stiff dough. Knead until smooth and shape into golf-ball
sized balls. Flatten each ball by hand or rolling pin to
1/8 inch thick. Bake on a dry griddle over low heat until
brown spots appear. Bake other side. Yield: 12
tortillas.

WHITE FLOUR TORTILLAS
1 lb. browned ground chuck
1 med. chopped onion
3 whole chopped dill pickles
1 (8 oz.) can Lesueur green peas
8 oz. cubed cheddar cheese
1 tsp. salt
1/2 tsp. pepper
4 tbsp. melted margarine
8 tbsp. flour
1/2 tsp. salt
2 c. milk
1/2 c. chopped onions
1 clove minced garlic
1 (4 oz.) can chopped green chilies
Brown ground chuck, add onions and cook until
transparent. Turn off heat and add peas, pickles and
cubed cheese. Fill white flour tortillas with this mixture.
Roll and place in casserole. Bake in a microwave, or
350 degree oven until warm. Make a basic white sauce
with margarine, flour and milk. Cook until thin and add
garlic and onions. Continue cooking until thick, add
drained green chilies. Serve over the filled warm
tortillas.

NEVER FAIL FLOUR TORTILLAS
3 1/2 c. flour
1 tsp. salt
3/4 tsp. baking powder
1/3 c. shortening
1 c. warm milk (105 to 115 degrees)
Combine first 3 ingredients; stir well. Cut in shortening
with pastry blender until mixture resembles coarse
meal. Stir in milk, mixing well. Turn dough out onto a
smooth surface; knead about 3 minutes. Divide dough
into 10 equal portions. Roll each with a rolling pin into
a very thin circle, about 8 inches in diameter, turning
dough and rolling on both sides. Heat an ungreased
skillet over medium heat; cook tortillas about 2
minutes on each side or until lightly browned, being
careful not to let tortillas wrinkle. Pat tortillas lightly
with spatula while browning the second side. Serve
hot. Yield: 10 tortillas.

FLOUR TORTILLAS FOR TWO
2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
3 tbsp. shortening
1/2 c. warm water or milk
In a bowl, mix dry ingredients; add shortening. Work
mixture by hand until well blended. Add water (or milk)
and stir with wooden spoon. Form dough into a large
bowl, then, on a wooden cutting board, knead dough
for about 3 minutes. (If dough is too soft, add 1
tablespoon flour and continue kneading for another
minute.) Separate dough into equal amount of balls
(size is determined by whether you like small or big
tortillas). Roll out to make circles about 1/4 to 1/8 inch
thick. Place tortillas on a hot griddle or frying pan until
bubbles appear on the surface and the underside is a
golden brown. Flip tortilla over and cook for a few
seconds on the second side, until a golden brown.

HOMEMADE FLOUR TORTILLAS
3 tbsp. shortening
1 tsp. salt
2 c. flour
3/4 c. water
Sift dry ingredients together in a bowl. Cut in
shortening. Add water to make dough. Take handful of
dough and roll out on a lightly floured board, as thin as
you can. Bake on a lightly greased griddle. Turn to
brown.