When my mom was 12 she learned how to make flour tortillas from her grandmother. After that, she was given the job of making tortillas for the family meals.
As we children grew up two things became infinitely clear. One, mom did not want us kids in her kitchen ever, but particularly not when she was in there cooking. Two, at the age of 12 we were allowed in long enough for a tortilla lesson.
We were schooled in the method of our great-grandma. No measuring utensils were allowed. A mug was used to measure the flour. The palm of our hand was used to measure the salt and baking powder. Everything was measured by eye. Once we produced a satisfactory batch of tortillas we were again banned from the kitchen.
As a result, when I moved away from home I had to make a few frisbee batches before I got the feel of tortilla making again. After all, 6th grade was pretty far behind me. Soon, however, I was back up to speed and making the occasional treat for my family.
One day my mom was over while I was making tortillas. At each step she would question what I was doing. I swear I was doing it like she taught me: mug, check; no utensils, check; black cast iron skillet, check. Turns out her technique had streamlined over the years and she had, ahem, "forgotten" to tell me about her new and improved methods. Her "why are you mixing that by hand" really translated to "they mix up really fast in food processor."
Now I know her real secrets and I'm sharing them with you.
So, heat up your skillet, pull out your measuring utensils and whip up a batch of tortillas - extra fast - in your food processor. Tortilla heaven is only minutes away.
Flour Tortillas
makes 1 dozen
3 C flour
1 1/2 t baking powder
3/4 t salt
1 1/2 T vegetable oil
3/4 C warm water (approximately)
Stir together the dry ingredients. Add in the oil and then slowly add the warm water to make a soft but not sticky dough.
Divide the dough into 12 balls and cover with a towel and let rest 20 minutes.
Heat a heavy skillet (preferably cast iron) on the stove over medium heat.
Roll out the dough into a thin round. Cook in the skillet until bubbles form on top. Turn over and cook the second side until brown spots are formed.
Place cooked tortillas in a clean dishtowel to keep warm.
printable version - flour_tortillas.pdf
-- marcella
Yum! I love *good* flour tortillas, Marcella! Thanks -- after years of living on the Mexican border before moving here, I never learned to make tortillas, since they were so easily available. Now I may have to experiment after I get back from my quilting weekend! :)
Well, now that I have a food processor (thanks to Macy's sale a few months ago) I will definitely try this one!
What kind of flour do you use for this? Is it off limits for the Real Food Challenge? (please say no, please say no...)
Normally for tortillas I use white flour but I have used whole wheat flour so the sprouted whole wheat flour should work equally well. Sprouted flour is on the good list for the challenge. If you change the vegetable oil back to the original lard or other solid good fat then I think you're golden for the challenge.
I've never soaked flour before, so I have no idea if you could just soak the flour in the water overnight with the addition of some acid and then finish up the recipe the next day. I need to study up on the soaking to see if there is a certain proportion of flour to water to use for it to be effective.