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flour tortillas

November 25, 2009

Everyone has their favorite comfort food.  I would say as far as comfort foods go, at least half of my top five involve a tortilla.  I grew up down the street from my grandparents, and this meant quite a bit of time spent at grandma’s for one reason or another.  My most vivid memories are of my grandmother at the stove heating up a tortilla for something or other.  To melt on some cheese, to add some butter, to serve with a bowl of mexican rice, and the list goes on.

Sadly, in Switzerland, their idea of Mexican food revolves around Old El Paso.  I kid you not, go to the store and anything remotely Mexican is made by Old El Paso.  Only adding to the perception that Mexican food is nothing more than overly salty brown mushy food.  *Sigh*

But the good news?  These bad boys are easy to make at home and I do so gladly when making carnitas, quesadillas or chorizo and eggs.

Flour Tortillas
recipe from Homesick Texan

Ingredients:

Two cups of all-purpose flour (can also substitute one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk

Directions:

  1. Sift together the flour, baking powder, salt and oil.
  2. Slowly add the warm milk.
  3. Using a fork, stir until a loose, sticky ball is formed.
  4. Knead for a few minutes on a floured surface. Dough should be firm and soft.
  5. Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes. (note:  don’t cheat here.  I have out of sheer impatience, tried to roll out this dough without the resting periods and it simply does not work)
  6. After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes.
  7. Once fully rested,  pat out one roll at a time into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff.  As you can see, I’m am NOT gifted when it comes to rolling out dough symmetrically, but the shape doesn’t affect the taste, so I don’t particularly care. 
  8. Keep rolled-out tortillas covered until ready to cook.
  9. In a dry  skillet heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
  10. Keep cooked tortillas covered wrapped in a napkin or tortilla holder until ready to eat.

Makes eight tortillas and a heck of a snack.

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