Homemade Flour Tortillas

Last week, I tried to make homemade tortillas. They turned out ok, and tasted pretty good, so I posted the recipe, and just assumed my problem was in rolling the dough, but when I tried the recipe again, I still had the same issues. I could not get the tortillas to stay thin and soft so, although they tasted good, they weren't really usable as tortillas.
This new recipe has completely changed that. Though it is not a low fat recipe like the other one, they are not horrible for you, and no worse nutrition wise than store bought tortillas. These tortillas turned out soft and pliable, and were delicious to use for everything from chocolate quesadillas to bean burritos, and so easy to make. These are so easy, in fact, that I actually made them while I was home sick, because I was hungry and low on food. Everyone should try making these; you will not be disappointed.

Flour Tortillas

Makes 12 8 inch tortillas

Ingredients
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
5 tablespoons unsalted butter, slightly softened
3/4 to 1 cup warm water

1: Combine flour, baking powder, and salt in mixer bowl. Cut in butter using a pastry cutter or 2 forks, until mixture is crumbly.
2: Using mixer with dough hook*, slowly add water while mixing until dough becomes a cohesive ball.
3: Kneed for about 30 more seconds until dough is tacky, but not sticky. If dough is too sticky, add flour, 1 tablespoon at a time.
4: Transfer dough to lightly floured surface and divide into 12 equal pieces. Cover with a clean damp kitchen towel and let rest for about 10 minutes.
5: Heat a large, heavy bottomed skillet over medium heat. Working with one dough piece at a time, roll the dough into an 8 inch circle.
6: Carefully transfer the rolled dough to the heated skillet and heat for about 20 seconds on each side, until bubbles form and tortilla is lightly browned. Do not overcook.
7: Repeat with remaining dough pieces. Store finished tortillas in airtight container in fridge for about a week, or freeze for longer.


*This recipe can easily be done without a mixer and dough hook. Start slowly adding water while mixing by hand, then kneed until it becomes a smooth, cohesive ball.

Recipe adapted from Annie's Eats

Homemade low fat tortillas

I love quesadillas. They are delicious and so easy, especially with my handy quesadilla maker. After yet another delicious quesadilla, I decided that I had to try my hand at making homemade tortillas. I had heard they were not too hard, but were much tastier than the kinds you can buy at the store.

After finding a recipe here , I decided to give it a go. Overall, I found the recipe delicious, but I had alot of trouble rolling the tortillas out thin enough, so they ended up being more like a gordita shell from Taco Bell(thicker and breadier than a normal tortilla, but still delicious). I tweeked the recipe a bit for my second attempt, and had a bit better luck(recipe below). I think I will try making these again, but let the dough rest even longer before rolling it out, and really work to roll them thin.



Homeade Low Fat Tortillas

Ingredients
2 cups all-purpose flour
1 tsp salt
1 1/2 tsp baking powder
2 tsp olive oil
3/4 cup warm water

1: In a large bowl, combine the flour, salt and baking powder. Stir until combined.

2: Mix warm water and oil together. Slowly add water/oil mixture to the flour mixture until the dough comes together into one piece. Add extra water, 1 tsp at a time, as needed.

3: Knead the dough for about a minute. Shape dough into a ball and let rest, covered with a damp towel for about 10 minutes.

4: Divide the dough into 12 pieces and shape each into a ball. Let rest for another 30-60 minutes, covered.

5: On a lightly floured surface, roll each piece of dough into a 6 inch circle about the thickness of a piece of poster board. Stack the tortillas, dusted with flour, until they are all rolled out.

6: Heat a heavy bottomed skillet over medium heat. Cook tortillas, one at a time, in the hot skillet until blistered and slightly golden on each side. Stack and cover finished tortillas with a dry towel to keep warm until all are cooked.

Enjoy warm, or store tortillas, covered with plastic wrap or in a bag, in the refrigerator.


Source
Recipe adapted from Budget Bytes