Does anyone know an authentic recipe for homemade flour tortillas?

Question

My mother has been making homemade flour tortillas for ages. I have been married for 15 years and am embarrased to say that I don't really have the consistency down yet. My tortillas are either too hard, or too thick. My mom is a little dissapointed that I didn't keep tradition when it comes to making tortillas. Now I have a teenager that wants to learn how to make them and I can't teach her. I've asked my mom for a recipe, but she has never measured before. I will appreciate all recipes.

Answer 1

Tortillas

INGREDIENTS
5 cups all-purpose flour
2 tablespoons shortening
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups boiling water
DIRECTIONS
Mix together the flour, baking powder, and salt in large bowl. Cut in shortening to resemble cornmeal. Add water slowly, mixing with your hands to make a soft dough. You may not need all the water.
Knead a few minutes on floured surface until smooth and elastic. Lubricate top with oil, put back in bowl and let rest, covered for 10 minutes.
Divide into small balls the size of golf balls and proceed to roll out into size and thickness you prefer.
Cook on top of stove over medium heat using a cast iron grill or heavy skillet until top is slightly bubbly then turning on opposite side for a minute or two.
Keep stacked and warm inside a clean dish towel.

Answer 2

Authentic Homemade Flour Tortillas

Answer 3

Recipe By : Cooking Live Show #8883
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour
5 tablespoons lard or vegetable shortening
1 teaspoon salt
1 cup very warm tap water

In a food processor combine 2 3/4 cups of the flour (reserve the
remaining flour for rolling out the dough) with the lard or
shortening. Pulse several times until the fat is evenly distributed
throughout the flour and no particles of fat are visible. Dissolve the
salt in 2/3 cup of the warm water. With the machine running, pour the
liquid through the feed tube in a steady stream and stop the machine
once the dough has come together in a ball. Feel the dough, it should
be a medium-stiff consistency, not too firm but not as soft as most
bread doughs. If the dough is too stiff, divide it into several
pieces, sprinkle with 1 or 2 tablespoons of the remaining water and
process again until a ball forms.

Divide the dough into 12 portions, roll into balls and place on a flat
surface or plate. Cover with plastic wrap and allow dough to rest for
at least 30 minutes.

On a lightly floured surface roll each ball into a 7-inch circle by
flattening the ball of dough, lightly flouring it, and with a rolling
pin rolling forward and backward over the dough, then turn it a sixth
of a turn and roll forward and backward again. Repeat the turning and
rolling process until a 7-inch circle is formed, re-flouring the work
surface as necessary. Place the tortilla on a plate and cover with
plastic wrap. Repeat the rolling out process for the remaining 11
balls of dough.

Heat a flat cast iron griddle over moderately high heat. Lay a
tortilla on the griddle and cook for 20 to 45 seconds until tortilla
bubbles and lightly browns on the underside. Flip the tortilla and
cook it for another 30 to 45 seconds. The tortilla should be lightly
browned but still soft and flexible. Transfer the cooked tortilla to a
heavy towel and wrap it up. Cook the remaining tortillas in a similar
manner and store stacked in the towel to keep them warm and soft.

The tortillas can be stored in a sealable plastic bag and refrigerated
until ready for use. To reheat the tortillas, tuck them in an
"envelope" made out of aluminum foil and heat in a 325 degree oven for
10 to 15 minutes.

Yield: 12 flour tortillas

Answer 4

Here's the recipe I use - they are very soft and delicious -

1 cup flour 1 egg
1/2 cup corn meal 1 1/2 cups cold water
1/4 teaspoon salt

Combine ingredients in bowl - beat with whisk or hand mixer until smooth. Spoon about 3 tablespoons batter onto a moderately hot, ungreased griddle to make a very thin 6-inch circle. Turn tortilla when edges start to look dry, NOT brown. Continue to cook until all batter is used up. Keep cooked tortillas warm in covered pan. Recipe makes 12 tortillas - I usually double it!! Good luck - it's really alot easier than you think!

Answer 5

never made them befor but try
http://food.yahoo.com/search?p=flour+tortillas&tp=recipe&x=34&y=20

Answer 6

Sorry-I never measure either.