Flour Tortillas 1 Recipe

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Flour Tortillas 1 Recipe

 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Flour Tortillas 1

 

Ingredients

4 cup all-purpose flour
2 tbsp vegetable shortening (or lard)
2 tsp baking powder
2 tsp salt
2 cup tap-hot water



 

Preparation

Combine all ingredients except water. Add water slowly, until dough
is soft, but does not stick to hands. Knead dough until satiny.
Softer dough is easier to roll. Make 2 inch balls of dough, and
flatten, roll on floured surface with a light rolling pin. Cook on
cast iron griddle, that has been preheated. Griddle should be hot
enough to burn dough in less than 20 seconds. Adjustments are
neces- sary, especially on electric stoves. Heat is approximately 300
F. Yield: 1 dozen.

 

 

Servings: 6

 

 

 

 


 

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