Homemade tortillas are extremely easy to make reception . A tortilla looks like a pancake, but is made with corn or flour . it is the idea of the various dishes that we all know today, like fajitas, burritos or tacos. The homemade tortillas is extremely often garnished with chicken or beef meat with a rather spicy sauce. the choice of stuffing is according to your taste. We then roll the pancake and eat it kind of a sandwich.
Ingredients for Homemade tortillas:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ⅓ cup extra virgin olive oil, vegetable oil or other fairly neutral flavored oil
- 1 cup warm water
- Combine flour, salt and leaven within the bowl of a stand mixer. Using the dough hook and mix dry ingredients until well combined.
- Add water and oil to the mixer running at a medium speed. After about 1 minute, or when mixture comes together and begins to make a ball, decrease mixing speed to low. Continue to mix for one minute or until dough is smooth.
- Transfer dough to a lightly floured work surface. Divide into 16 equal portions. Turn each piece to coat with flour. Form each bit into a ball and flatten with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel and allow to rest for at least 15 minutes (or as much as 2 hours) before proceeding.
- After the remainder period, heat an out sized pan over medium heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep surface and kitchen utensil lightly floured. Don’t stack uncooked tortillas on top of each other or they will stick together.
When the pan is hot,
- Place one dough circle into the pan and allow to cook about 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. If browning too fast, reduce the warmth a touch.
- If it’s taking longer than a minute to see a few pale golden brown spots on the underside of tortillas, increase the heat a bit. Flip to other side and cook for 15-20 seconds.
- The tortillas should be nice and soft but have a few small brown spots on the surface. Remove from pan with tongs and stack during a covered container or zippered bag to stay the tortillas soft.
- Serve warm or allow to chill for later use. When able to use, place a rather damp towel within the bottom of a microwave-safe container (with a cover) which will hold the stacked tortillas. Microwave uncovered for 15-30 seconds (start with 15) or until warm, then keep covered to carry heat while serving.
- Store in an airtight container or zippered bag at room temperature for 24 hours or refrigerate for up to 1 week. To freeze, separate tortillas with parchment paper or waxed paper and place during a zippered bag before placing within the freezer.
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