Welcome back to my blog. I know I haven't posted in a while, mainly due to a new job which was basically full-time. Anyway, that job didn't work out for me, so I'm back at my old catering job, where I work as an on call Event Chef. I really love this job and it provides me with great flexiblity.
This month my two daughters, Claire and Lucy are moving back to California, so I'm determined to continue my blog for their sake. They will both be cooking for themselves and will be looking for lots of more of their favorite recipes.
I found this recipe recently when I was searching for a homemade flour tortilla recipe. Luckily I came across this blog called http://homesicktexan.blogspot.com/ and the flour tortillas have become a staple in our house. All the ingredients can be found in your pantry and will literally take 30 minutes from start to finish. The secret ingredient in this recipe is milk instead of water and for some reason the tortillas come out deliciously soft and moist, perfect for wrapping around meat or beans. Please try them, you'll soon be addicted!
Flour Tortillas (makes 8)
Ingredients:
Directions:
This month my two daughters, Claire and Lucy are moving back to California, so I'm determined to continue my blog for their sake. They will both be cooking for themselves and will be looking for lots of more of their favorite recipes.
I found this recipe recently when I was searching for a homemade flour tortilla recipe. Luckily I came across this blog called http://homesicktexan.blogspot.com/ and the flour tortillas have become a staple in our house. All the ingredients can be found in your pantry and will literally take 30 minutes from start to finish. The secret ingredient in this recipe is milk instead of water and for some reason the tortillas come out deliciously soft and moist, perfect for wrapping around meat or beans. Please try them, you'll soon be addicted!
Flour Tortillas (makes 8)
Ingredients:
2 cups flour ( I use 1 cup wholewheat and 1 cup white)
1 teaspoon salt
1 1/2 teaspoons baking powder
3/4 cup warm milk
1 tablespoon canola or vegetable oil
Directions:
- If you have a food processor, place all the ingredients in the bowl and mix until a soft dough forms. Knead for 2 minutes until the dough forms a ball.
- You can make this recipe easily in a large mixing bowl by whisking together the dry ingredients and then add the warm milk and oil. Mix together with a fork until a dough forms and knead for 2 to 3 minutes until it forms a slightly sticky ball.
- Place the ball of dough on a clean counter and cover with the mixing bowl to rest for 20 minutes. It is IMPORTANT to rest the dough or the tortillas will be difficult to roll out!
- Cut the dough into 8 equal pieces.
- Roll each piece into a ball and keep them covered with a clean towel.
- Roll each ball of dough on a floured work surface into approx. 6 inch round.
- Preheat a cast iron or heavy bottomed frypan, then reduce heat to medium. Cook each tortilla on the dry pan ( no greasing necessary) until bubbles appear ontop (approx.1 minute) and the bottom is light brown. Flip and cook the other side for 30 seconds, it may puff up, so just push it down lightly - see video.
- Place the cooked tortillas immediately into a ziplock bag or plate and cover with plastic wrap. This will keep them soft and moist.
Comments