Makes 18-24 tortillas
Ingredients:
- 4 cups all-purpose flour
- 1 tsp salt
- 2 tsp baking powder
- 2 Tbsp vegetable shortening
- 1 1/2 cups of water
Directions:
1. Dump the dry ingredients into your mixer and combine them well.
1. Dump the dry ingredients into your mixer and combine them well.
![DSC03755](http://farm7.staticflickr.com/6239/6390023327_0924ea9044_m.jpg)
2. Add the shortening and mix until the flour resembles cornmeal.
3. Add the water and knead with a dough hook until the dough is smooth and elastic.
![DSC03761](http://farm7.staticflickr.com/6032/6390024493_4fff803cf0_m.jpg)
4. Preheat a large skillet over medium-high heat. I didn't use any oil, I just used a nonstick pan which seemed to work out just fine.
5. Divide the dough into balls that are about 2 inches in diameter. On a well-floured surface, roll one ball out as thin as you can get it using a floured rolling pin.
6. Cook the dough until it starts to bubble a little. We prefer slightly under-cooked tortillas - not much brown at all because I knew we'd want to fold them around taco fillings. I found that if I cooked them too long, they actually got a little crispy. Flip the tortilla when you see some bubbles forming.
![DSC03762](http://farm7.staticflickr.com/6045/6390025315_101d56c8c8_m.jpg)
(special tortilla for the hubs)
7. The timing works out pretty well that you can roll out the next tortilla while one is cooking. When a tortilla is finished, place it in a tortilla warmer or serve them up right away. We put our extras in a Ziploc bag in the fridge.
![DSC03763](http://farm7.staticflickr.com/6226/6390106457_c627cef12c.jpg)
Give it a try, they're SUPER tasty!!
UPDATE: I just dropped one of these in a nonstick pan, coated it with pizza sauce, mozzarella cheese and Parmesan then topped it with another tortilla. I cooked it on medium-high until the tortillas were crispy and the insides gooey and it is SOOOOOO good!!! I'm calling them pizza quesadillas. Nom!
Thank you for reading,
Julie
No comments:
Post a Comment