The Flour of Chivalry
Feb. 15th, 2013 08:24 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Flour Tortillas.
2 cups white flour (can substitute 1 cup wheat flour)
1 1/2 tsp baking powder
1 tsp salt
2 tsp vegetable oil
3/4 cup warm milk
Mix together the flour, baking powder, salt, and oil. Slowly add the warm milk. Stir until a loose, sticky ball is formed. Knead for two minutes on a floured surface. The dough should be firm and soft. Place in a bowl and cover with a damp cloth for 20 minutes.
After the dough has rested, split into eight sections and roll each into a ball. Place on a plate, making sure the balls aren't touching. Let rest, covered, for 10 minutes to relax the dough.
Place one at a time on a floured surface and pat each out to a 4" circle. Roll each out, from the center, into a thin 8" circle. Don't overwork the dough. Cook in a dry skillet or comal for about 30 seconds per side, starting to puff a bit when done. Keep warm until eating.
What worked: They tasted like decent flour tortillas.
What didn't: They didn't taste any better than the handmade ones we can get cheaply in the Mission.
Will I make it again? Doubtful.
2 cups white flour (can substitute 1 cup wheat flour)
1 1/2 tsp baking powder
1 tsp salt
2 tsp vegetable oil
3/4 cup warm milk
Mix together the flour, baking powder, salt, and oil. Slowly add the warm milk. Stir until a loose, sticky ball is formed. Knead for two minutes on a floured surface. The dough should be firm and soft. Place in a bowl and cover with a damp cloth for 20 minutes.
After the dough has rested, split into eight sections and roll each into a ball. Place on a plate, making sure the balls aren't touching. Let rest, covered, for 10 minutes to relax the dough.
Place one at a time on a floured surface and pat each out to a 4" circle. Roll each out, from the center, into a thin 8" circle. Don't overwork the dough. Cook in a dry skillet or comal for about 30 seconds per side, starting to puff a bit when done. Keep warm until eating.
What worked: They tasted like decent flour tortillas.
What didn't: They didn't taste any better than the handmade ones we can get cheaply in the Mission.
Will I make it again? Doubtful.
