HOMEMADE FLOUR TORTILLAS We have been talking about making these for forever. We’ve also been avoiding making these for forever. But yesterday was the day to stop avoiding our fears! The result was well worth it. But I won’t lie, rolling out each piece of dough was, whew, exhausting. I traded doing the dishes for two days if A would roll out all the dough. I still think that trade was worth it. Ingredients: 3 cups unbleached Flour 1 teaspoon Salt ½ teaspoons baking powder ⅓ cups canola oil 1 cup hot water Directions: 1. Mix the flour, salt, and baking powder with a whisk.2. Add the canola oil and mix with your fingers until all the oil is incorporated and the mixture looks like fine crumbs. Add 1 cup of hot water and mix until a ball is formed.3. Cover with plastic wrap and let the dough rest for about 30 minutes. (You can also refrigerated it overnight).4. Divide the dough into 12 balls and roll out one at a time on a floured surface. Brush off excess flour.5. Cook on a hot, ungreased griddle over medium-high heat. Turn the tortilla when brown blisters form on the first side. Stack the tortillas and serve warm.
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HOMEMADE FLOUR TORTILLAS We have been talking about making these for forever. We’ve also been avoiding making these for forever. But yesterday was the day to stop avoiding our fears! The result was well worth it. But I won’t lie, rolling out each piece of dough was, whew, exhausting. I traded doing the dishes for two days if A would roll out all the dough. I still think that trade was worth it. Ingredients: 3 cups unbleached Flour 1 teaspoon Salt ½ teaspoons baking powder ⅓ cups canola oil 1 cup hot water Directions: 1. Mix the flour, salt, and baking powder with a whisk.2. Add the canola oil and mix with your fingers until all the oil is incorporated and the mixture looks like fine crumbs. Add 1 cup of hot water and mix until a ball is formed.3. Cover with plastic wrap and let the dough rest for about 30 minutes. (You can also refrigerated it overnight).4. Divide the dough into 12 balls and roll out one at a time on a floured surface. Brush off excess flour.5. Cook on a hot, ungreased griddle over medium-high heat. Turn the tortilla when brown blisters form on the first side. Stack the tortillas and serve warm.
Zoom Info
HOMEMADE FLOUR TORTILLAS We have been talking about making these for forever. We’ve also been avoiding making these for forever. But yesterday was the day to stop avoiding our fears! The result was well worth it. But I won’t lie, rolling out each piece of dough was, whew, exhausting. I traded doing the dishes for two days if A would roll out all the dough. I still think that trade was worth it. Ingredients: 3 cups unbleached Flour 1 teaspoon Salt ½ teaspoons baking powder ⅓ cups canola oil 1 cup hot water Directions: 1. Mix the flour, salt, and baking powder with a whisk.2. Add the canola oil and mix with your fingers until all the oil is incorporated and the mixture looks like fine crumbs. Add 1 cup of hot water and mix until a ball is formed.3. Cover with plastic wrap and let the dough rest for about 30 minutes. (You can also refrigerated it overnight).4. Divide the dough into 12 balls and roll out one at a time on a floured surface. Brush off excess flour.5. Cook on a hot, ungreased griddle over medium-high heat. Turn the tortilla when brown blisters form on the first side. Stack the tortillas and serve warm.
Zoom Info
HOMEMADE FLOUR TORTILLAS We have been talking about making these for forever. We’ve also been avoiding making these for forever. But yesterday was the day to stop avoiding our fears! The result was well worth it. But I won’t lie, rolling out each piece of dough was, whew, exhausting. I traded doing the dishes for two days if A would roll out all the dough. I still think that trade was worth it. Ingredients: 3 cups unbleached Flour 1 teaspoon Salt ½ teaspoons baking powder ⅓ cups canola oil 1 cup hot water Directions: 1. Mix the flour, salt, and baking powder with a whisk.2. Add the canola oil and mix with your fingers until all the oil is incorporated and the mixture looks like fine crumbs. Add 1 cup of hot water and mix until a ball is formed.3. Cover with plastic wrap and let the dough rest for about 30 minutes. (You can also refrigerated it overnight).4. Divide the dough into 12 balls and roll out one at a time on a floured surface. Brush off excess flour.5. Cook on a hot, ungreased griddle over medium-high heat. Turn the tortilla when brown blisters form on the first side. Stack the tortillas and serve warm.
Zoom Info

HOMEMADE FLOUR TORTILLAS

We have been talking about making these for forever. We’ve also been avoiding making these for forever. But yesterday was the day to stop avoiding our fears! The result was well worth it. But I won’t lie, rolling out each piece of dough was, whew, exhausting. I traded doing the dishes for two days if A would roll out all the dough. I still think that trade was worth it.

Ingredients:

3 cups unbleached Flour
1 teaspoon Salt
½ teaspoons baking powder
⅓ cups canola oil
1 cup hot water

Directions:

1. Mix the flour, salt, and baking powder with a whisk.
2. Add the canola oil and mix with your fingers until all the oil is incorporated and the mixture looks like fine crumbs. Add 1 cup of hot water and mix until a ball is formed.
3. Cover with plastic wrap and let the dough rest for about 30 minutes. (You can also refrigerated it overnight).
4. Divide the dough into 12 balls and roll out one at a time on a floured surface. Brush off excess flour.
5. Cook on a hot, ungreased griddle over medium-high heat. Turn the tortilla when brown blisters form on the first side. Stack the tortillas and serve warm.

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