What is the recipe for homemade flour tortillas?

Question

It's a type of bread you can eat.

Answer 1

Corn Flour Tortillas

Serve these with your favorite burrito or fajita recipe!"
Original recipe yield: 1 dozen tortillas.

INGREDIENTS:
1 1/2 cups all-purpose flour
1 1/2 cups cornmeal
2 teaspoons baking powder
3/4 teaspoon salt
1 cup warm water (110 degrees F/45 degrees C)

DIRECTIONS:
In a large bowl, stir together the flour and cornmeal. Add baking powder and salt, and mix together well. Stir in water to form a crumbly dough. Work dough with your hands until it holds together.
On a floured surface, knead dough until smooth. Divide dough into 10 to 12 pieces. Roll each into the shape of a ball. Cover lightly with saran wrap and let rest for 10 to 15 minutes.
Flatten each piece of dough by hand, then roll into a 8 to 9 inch round.
Heat a large skillet over medium heat. Lightly grease the hot pan, and place one tortilla in the pan. Cook tortilla until light brown, turning to ensure equal browning. Repeat with remaining tortillas.


Mexican Whole Wheat Flour Tortillas

Original recipe yield: 18 tortillas.

INGREDIENTS:
1 cup all-purpose flour
4 cups whole wheat bread flour
1/2 cup shortening
2 teaspoons salt
1 1/2 cups boiling water
all-purpose flour for rolling

DIRECTIONS:
In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours.
Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.

Note: For white Mexican Flour Tortillas, use the same amounts of flour, but using white flour only. Another variation is to use 3/4, 1 cup, or 1 1/4 of vegetable shortening.

Answer 2

Homemade Flour Tortillas

* 2 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon baking powder
* 1/3 cup vegetable shortening
* 1/3 cup hot water, or as necessary

1. Combine the flour, salt, and baking powder in a large bowl. Add the shortening and hot water, mixing until a soft dough forms.
2. Divide the dough into 16 pieces and shape each into a ball (these are called testales). On a floured surface, using a floured rolling pin, roll out each ball to a 6-inch circle.
3. Heat a griddle until hot. Place a tortilla on the griddle and cook until the bottom is lightly browned in spots, 1 to 2 minutes; the tortilla will puff up. Turn and cook until lightly browned in spots on the second side. Place in a towel-lined basket and cover with the towel to keep warm while you cook the remaining tortillas.
4. Serve immediately.

Variation:
For extra flavor and crunch, add 1 cup finely chopped pecans to the dough, mixing thoroughly.

Answer 3

Flour Tortilla Recipe:

Ingredients:
3 cups unbleached flour
2 tsp. baking powder
1 tsp. salt
4-6 Tbsp. vegetable shortening or lard
about 1 1/4 cups warm water

Mix dry ingredients in a large bowl.

Add vegetable shortening or lard. Or use a combination of half lard, half shortening.
Use a fork or a pastry cutter to cut in the shortening or just do it the old fashioned
way and use your hands.

Next add warm water a little at a time until your dough is soft and not sticky. You do
not need very hot water.

Knead the dough for a few minutes.

Now you will pull off pieces of dough to form about 12 small dough balls. Let them
rest for at least 10 minutes, longer if you like.

This is a good time to heat up the comal. You will want to set it at medium to high
heat. If it is too hot the tortillas will cook too fast.

Now you can roll out the dough with your tortilla rolling pin or palote. It is a good
idea to dust each ball with a little flour just before you roll them out. Lay the palote
in the center of the dough ball and roll up, center and roll down. It is good to lift the
dough and turn it. Again, rolling pin in the center and roll. Roll them out fairly thin.

Lay your tortilla on the hot comal. It takes just a few seconds to cook. Flip to the other
side. When they are done it should have lots of nice brown speckles. Place them in a
towel. If you would like you can use a tortilla warmer to keep them warm longer.
They are ready to be served!

Answer 4

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Flour Tortilla
From Chelsie Kenyon,
Your Guide to Mexican Cuisine.
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Make it fresh yourself and see the difference!
INGREDIENTS:
1 3/4 cups flour
3 tablespoons shortening or lard
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup warm water
PREPARATION:
With a pastry blender or back of fork, blend flour, baking power, salt and shortening, until it resembles coarse meal. When well combined, slowly add water until soft dough forms. Knead for 5 minutes

Answer 5

flour and bread
hope this works

Answer 6

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_2518,00.html

Answer 7

http://www.cooks.com/rec/view/0,174,151191-248196,00.html