Homemade Flour Tortillas R Food 1. in a bowl, combine the flour, baking powder, and salt. add the butter, then pour over the hot water. stir until a shaggy dough begins to form. 2. turn the dough out onto a floured counter. use your hands to knead the dough for 1 2 minutes until it forms a smooth ball. To mix the dough by hand: in a bowl, stir the flour and salt until blended. add the shortening, butter, or oil and mix with your fingers until the fat is incorporated in small bits. add the water and mix with your hands until blended. if the dough seems stiff and dry, add a little more water, 1 tablespoon at a time.
Homemade Flour Tortillas R Food Just work the fat into the flour until it resembles a coarse meal. add the hot water and combine with your hands. when the dough is shaggy and somewhat combined, dump it out onto a clean surface. bring it together to form a ball. then, set a timer for 10 minutes and knead the dough until it’s soft and supple. Cover with a clean kitchen towel and let the dough rest for 10 minutes. form the dough balls. use a knife to cut the dough into 12 equal wedges. use your hands to roll a wedge into a roughly shaped ball. then use a rolling pin or a tortilla press to roll the dough ball out into a 6 inch tortilla. cook the tortillas. Make the dough. add flour, baking powder, and salt to the bowl of a food processor and pulse a few times to combine. add the cubed butter to the flour mixture. pulse until the mixture resembles coarse crumbs. with the food processor running, stream in the milk and mix until wet dough forms. Cover with a clean kitchen towel and allow to rest for at least 30 minutes and up to 2 hours on the counter. roll each ball into an 8 to 10 inch circle for large tortillas, or a 6 to 8 inch circle for medium size tortillas. cook the tortilla on a medium skillet over medium high heat for 30 45 seconds on each side.
Homemade Flour Tortillas R Food Make the dough. add flour, baking powder, and salt to the bowl of a food processor and pulse a few times to combine. add the cubed butter to the flour mixture. pulse until the mixture resembles coarse crumbs. with the food processor running, stream in the milk and mix until wet dough forms. Cover with a clean kitchen towel and allow to rest for at least 30 minutes and up to 2 hours on the counter. roll each ball into an 8 to 10 inch circle for large tortillas, or a 6 to 8 inch circle for medium size tortillas. cook the tortilla on a medium skillet over medium high heat for 30 45 seconds on each side. In a large bowl, whisk together the flour, baking powder and salt. pour in the olive oil and warm water. mix with a fork and then your hands until everything is well combined and the dough comes together in a ball. transfer the dough to a lightly floured surface and knead with your hands for about 1 minute. In a large food processor add the flour, baking soda, and salt. pulse to combine, then add in the lard and pulse the mixture until it resembles cornmeal. keep pulsing as you add in the water slowly through the liquid chute. onto a floured surface add the mixture and knead for 2 3 minutes. cut into 24 even pieces.
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