HOMEMADE FLOUR TORTILLAS
1 1/2 cups baking mix (like Bisquick)
1/2 cup flour
3/4 teaspoon baking powder
2 tablespoons shortening
1/2 to 3/4 cup water
Additional baking mix and flour, if needed
Mix baking mix, flour, and baking powder in medium bowl. Cut in shortening with fork until crumbly. Gradually stir in 1/2 to 3/4 cup water until soft dough forms. If dough is too sticky, gradually stir in equal amount of baking mix and flour (start with 1/2 tablespoon each) to make dough easy to handle.
Turn dough onto lightly floured surface; gently roll to coat. Shape into ball; knead 2 minutes or until smooth. Divide dough into 8 pieces, roll each piece into a 6- to 7-inch circle. Dough should be very thin. Repeat with remaining dough.
Heat an ungreased griddle over medium-high heat. Place 2 tortillas in griddle; cook over medium-high heat until surface of tortillas starts to bubble. The underside of the tortilla will be brown in spots. Turn; cook until underside of tortilla is brown in spots.
Stack cooled tortillas on paper towel and cover with damp dish towel. Carefully wipe flour off griddle; repeat with remaining dough.
VARIATION:
WHEAT TORTILLAS:
Reduce flour to 1/4 cup. Add 1/4 cup whole wheat flour to baking mixture.
Makes 8 tortillas
Source: America's Best RV Cookbook by Joyce Ryan
1 1/2 cups baking mix (like Bisquick)
1/2 cup flour
3/4 teaspoon baking powder
2 tablespoons shortening
1/2 to 3/4 cup water
Additional baking mix and flour, if needed
Mix baking mix, flour, and baking powder in medium bowl. Cut in shortening with fork until crumbly. Gradually stir in 1/2 to 3/4 cup water until soft dough forms. If dough is too sticky, gradually stir in equal amount of baking mix and flour (start with 1/2 tablespoon each) to make dough easy to handle.
Turn dough onto lightly floured surface; gently roll to coat. Shape into ball; knead 2 minutes or until smooth. Divide dough into 8 pieces, roll each piece into a 6- to 7-inch circle. Dough should be very thin. Repeat with remaining dough.
Heat an ungreased griddle over medium-high heat. Place 2 tortillas in griddle; cook over medium-high heat until surface of tortillas starts to bubble. The underside of the tortilla will be brown in spots. Turn; cook until underside of tortilla is brown in spots.
Stack cooled tortillas on paper towel and cover with damp dish towel. Carefully wipe flour off griddle; repeat with remaining dough.
VARIATION:
WHEAT TORTILLAS:
Reduce flour to 1/4 cup. Add 1/4 cup whole wheat flour to baking mixture.
Makes 8 tortillas
Source: America's Best RV Cookbook by Joyce Ryan
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breads - Assorted
Breads - Assorted
- Old South Corn Bread (spoon bread) (Arm & Hammer Baking Soda, 1949)
- Cheese Sausage Biscuits (using biscuit mix)
- Stir-N-Roll Biscuits with Variations (Wesson Oil)
- Touch of Grace Biscuits (very light)
- Gluten Free Bread Recipes and Resources
- Creamy Jalapeno Cornbread (using cream style corn and sour cream)
- Potato Drop Biscuits (using biscuit mix and potato flakes)
- Peanut Butter Sweet Rolls (using refrigerated biscuit dough)
- Arm & Hammer Baking Soda Biscuits and Mock Buttermilk
- Easy-Mix Flaky Mazola Biscuits (using oil) (1951)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute