Flour Tortillas (11 August 2014)
16 tortillas
375 g flour
1 teaspoon salt
1 teaspoon baking powder
0,8 dl vegetable oil
2,5 dl warm water
If using stand mixer: combine flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for 1 minute, stopping several times to scrape the sides of the bowl. After about 1 minute, or when mixture comes together and begings to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth. Transfer to the well floured surface.
If using hand mixer: combine flour, salt and baking powder in the bowl. Add water and oil and using dough attachments of the mixer mix until dough comes together. Turn the dough onto the well floured work surface and knead a dough until nice and smooth.
Divide dough in half, the in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.
After rest period, heat a large pan. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Do not stack uncooked tortillas on top of each other or they will get soggy.
When pan is very hot, place one dough circle into pan and allow to fry about 1 minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a few little bubbles. Flip to other side and fry for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on surface. Remove from pan with tongs and stack in a covered container lined with paper towel. This will keep them soft and pliable.
Source: Kasia Smith
375 g flour
1 teaspoon salt
1 teaspoon baking powder
0,8 dl vegetable oil
2,5 dl warm water
If using stand mixer: combine flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for 1 minute, stopping several times to scrape the sides of the bowl. After about 1 minute, or when mixture comes together and begings to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth. Transfer to the well floured surface.
If using hand mixer: combine flour, salt and baking powder in the bowl. Add water and oil and using dough attachments of the mixer mix until dough comes together. Turn the dough onto the well floured work surface and knead a dough until nice and smooth.
Divide dough in half, the in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.
After rest period, heat a large pan. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Do not stack uncooked tortillas on top of each other or they will get soggy.
When pan is very hot, place one dough circle into pan and allow to fry about 1 minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a few little bubbles. Flip to other side and fry for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on surface. Remove from pan with tongs and stack in a covered container lined with paper towel. This will keep them soft and pliable.
Source: Kasia Smith