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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 tortillas 76g Recipe makes 12 tortillas) |
||
| Calories 182 | ||
| Calories from Fat 34 | (18%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.8g | 5% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 1.0g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 382mg | 15% | |
| Potassium 44mg | 1% | |
| Total Carbohydrate 32.1g | 10% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 0.1g | ||
| Protein 4.3g | 8% | |
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Ingredients
- 4 cups flour
- 1 1/2 teaspoons salt
- 1 tablespoon baking powder
- 3 tablespoons vegetable oil
- 1 1/2 cups warm water (not HOT)
Directions
1
Mix the dry ingredients.2
Add oil and mix with hands.3
Mixing with your hands, add water a little at a time, until you get a soft dough.4
You should be able to mix in all the dry ingredients, but the dough shouldn't be sticky.5
(You can add in more flour if you add too much water.) On a floured surface, knead the dough for 2- 4 minutes, adding flour if the dough is sticky.6
Form dough into a ball, cover with towel and place upside down bowl over dough.7
Let the dough rest for 15-20 minutes.8
NOTE: the dough will not rise, this just rests the gluten.9
Heat ungreased griddle to medium-high.10
Break off golf-ball sized pieces of dough and flatten into 5 inch circles.11
On a floured surface roll out tortillas using a back and forth motion, turning the tortilla 1/4 turn after each roll.12
Flip the tortilla at least once.13
Place tortilla on hot griddle and cook till bubbles rise (20-25 seconds).14
Flip and cook on the other side 20-25 seconds.15
Finished tortillas will be speckled with brown.16
Place cooked tortilla in a bowl covered and lined with a towels.17
NOTE: When you get good you should be able to roll out a tortilla while one on the griddle cooks.
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- Course > Breads > Flat Shapes
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 5 or Less Ingredients
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Featured Reviews for This Recipe
From: Chef #807608
On May 14, 2008
Made it for the first time - GREAT recipe! I do not live in the US now, and tortillas here are so expensive, it is ridiculous... This was not only cheaper but way tastier. Thanks!
From: Sue L (*Lorie*)
On Nov 18, 2004
This was an excellent recipe! I used all the water in mine, but I also kneaded it up in my KA, then let it sit in the bowl for 1/2 an hour with a towel over it (I did grease the bowl). I didn't find I needed to layer 2 dough pieces together to get this thin. I would roll the dough into a nice ball in my hands, then flatten it a bit. Then I lightly dusted both sides with flour, and rolled it out on a floured surface and dusted the pin as well. I would get it to an egg shape, then turn 1/2 way and flip and roll again the other way until they were as flat as they would get (which is nicely thin). I found that I could roll these out in about the same time that another would cook, so I didn't roll them ahead or anything. I cooked them on a hot griddle, sprayed lightly with oil. I kept them in my salad bowl, lined with one towel and covered with another. They stayed soft and warm until all were done. Thanks for posting such a great recipe!
From: Chef #163245
On Oct 11, 2004
You can get a lot thinner tortilla if you rub a dab of oil on a 5" circle, then place another one on top of it before you start rolling it out. After the first side cooks on the griddle the two tortillas can be pulled apart and you will have two to cook that will be half the thickness of anything you could roll out.
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