Flour Tortillas 2 Recipe

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Flour Tortillas 2 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 2

 

Ingredients

4 cup flour
2 tsp salt
1/8 tsp baking powder
2/3 cup shortening
1 cup plus 3 t. hot water



 

Preparation

Combine flour, salt and baking powder; stir well. Cut in shortening
with pastry blender until mixture resembles coarse meal. Gradually
stir in water, mixing well. Put an ungreased skillet over medium heat
so that the tortillas can be cooked as soon as they are rolled out.
Shape dough into 1 1/2 inch balls; place in a bowl covered with a
damp towel to keep moist. Roll each out on a lightly floured surface
into a very thin circle. Circles should be about 6 inches in
diameter. Place tortilla on hot skillet and cook about two minutes on
each side, until lightly brown. Serve hot. (Two Dozen)

 

 

Servings: 1

 

 

 

 


 

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