@ h
2024-05-30 01:54:46
## Chef's notes
Hey there! Ever wanted to whip up some homemade flour tortillas? Well, here's your chance! I'm from Sonora, in North Mexico, where homemade tortillas are practically a way of life. I've been making them for a good few years now and picked up a few neat tricks along the way. Trust me, the effort is totally worth it!
These tortillas? They're not just any old tortillas. They're the real deal—soft, fluffy, and bursting with flavor. Sure, making them takes a bit of time and effort, but once you taste them, you'll never look back.
Most tortilla recipes stick to the basics, but I've added my own twist. Opting for butter instead of lard or vegetable shortening lends a richer flavor that I just can't resist. Plus, a little extra baking powder gives these tortillas an extra fluffy texture that's downright irresistible.
Tools needed:
-Bowl
-Measuring Cups/ Spoons
-Griddle
-Rolling pin
-Kitchen towels
## Details
- ⏲️ Prep time: 20-25 minutes
- 🍳 Cook time: 20-25 minutes
- 🍽️ Servings: yield about 10-14 medium-sized tortillas
## Ingredients
- 2 1/2 cups All-Purpose Flour
- About 1/2 cup AP Flour for rolling tortillas
- 1/3 cup Unsalted Butter (Room Temperature)
- Plus a little extra (if using 1 stick of butter, which measures to 1/2 cup, use the remaining 1/4 of that)
- About 1 cup Warm Water
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
## Directions
1. In a bowl, add dry ingredients which are flour, salt, and baking powder then mix to combine.
2. Then add room temperature butter. Begin by breaking the butter apart into the flour until the butter is mostly dissolved. The flour will form into small clumps with the butter.
3. Use warm water; you can microwave for 15-20 seconds or have the water be a little over room temperature.
4. Start adding water a splash at a time.
5. The temperature of the water helps melt the butter into the flour without being too hot, which can burn the flour. It also assists in keeping the dough well moisturized throughout the process.
6. Using your hand, squish all the dough in different sections to combine.
7. Continue to add water then mix again until the dough starts to hold together. You will want the dough to be moist but not too wet.
8. Use the round surface of the bowl to help mold the dough.
9. Once you have a big roundish ball, you can transfer it to a countertop.
10. Knead the dough for about 5-7 minutes until smooth. The kneading method that works for me is to push half of the dough up, fold it onto itself, then rotate. I continue this motion repeatedly.
11. Lightly push with your finger, and if you see a small bounce back from the dough, it’s ready to rest.
12. Cover the dough with plastic wrap or a kitchen towel, then place it back into the bowl used to mix. Allow the dough to rest for about 30 minutes in a warm place. I usually turn my oven light on and add the covered bowl in the oven.
13. After the resting period, remove the dough from the bowl. You will notice the dough is a little shiny and softer.
14. This is also a good time to turn on your griddle or pan, set it to medium-high.
15. On a countertop, place the round dough, using your thumb and index finger, make a smaller ball. I make medium-sized balls, so it can range from 10-14 tortillas.
16. Grab one small dough ball, pull the outside edges into itself to reshape the ball.
17. Use a little bit of butter on your hands to help keep the dough moistened.
18. Place your ball on your less dominant hand, using the opposite hand over the ball shape, add a little bit of pressure and turn the ball in a circular motion. The ball will turn into an oval shape.
19. Continue to do this with all the dough until they are all shaped into smaller pieces.
20. Cover them with a kitchen towel as you work through the dough.
21. Using the extra flour, keep it in a round container or put it into a pile near your tortillas.
22. Grab your Rolling Pin to form the tortillas on a lightly floured surface. If you add too much flour to the surface, your tortillas will be dry.
23. Dust the ball into your pile of flour on both sides, flatten the ball then lightly pinch the outer edges.
24. Place it on your surface, using the rolling pin, flatten with a roll, then flip.
25. Turn the tortilla 45 degrees (like a half-turn) and from the middle of the dough, press forward, return to the middle, and then roll towards you. Flip the tortilla and repeat the same process until you have a thin disk of about 10 inches or when you can somewhat see through the tortilla to the surface underneath.
26. You can start cooking them or place them on your surface to finish with the rest. If you are new to rolling tortillas, be patient; it takes a little practice.
27. Place the flat dough on your griddle. If the griddle is hot enough, within the first 10-15 seconds, you will notice forming air bubbles. If you see this, you can flip it with your fingers or spatula.
28. Approximately 15-seconds on the other side, you will notice the tortilla will have a bigger puff, flip again. For about 5-10 seconds, the tortilla will inflate. You can remove it from the griddle. You will notice that the dough will look cooked because of the color change and could have developed light brown spots.
29. Add the cooked tortilla in between a clean kitchen towel to keep warm.
30. Repeat the process until all have been cooked.
31. If the griddle is too hot, you will see a little smoke from the tortilla burning, reduce the heat. If the griddle is not hot enough, tortillas will take longer than a minute to cook and could become hard.
32. Eat the tortilla on its own, with a little butter then roll it up, or with your full meal. Enjoy!