Wednesday, June 10, 2009

About those tortillas

So here's the recipe for flour tortillas that I use as a combo from several sources. If I had gotten this from one place I would cite it, but since I've borrowed from a couple of different ones, then experimented to see what works for me, I don't have a proper trail or Web site to point to.

Of course you can substitute half of the flour with wheat flour or make it all with wheat flour for a healthier version. If so, add some extra milk, but the ratio for those modifications is still a work in progress for me, so give it a try to see what you come up with.

2 Cups Flour (s) -if you want wheat mixed in
1 & a half Teaspoons Baking Powder
1 Teaspoon Sea Salt
2 Teaspoons Canola Oil
3/4 Cup lukewarm 1% Organic Milk

Stir flour(s) + powder to sift it a couple of times.
Add salt + oil to the milk. Then, gradually add that milk mixture to flour as you have it mixing with a dough hook attachment on the #2 or #3 speed on the Kitchen Aid Mixer for about a minute or two. Remove the big dough ball from the hook and knead it vigorously for 2 minutes (good way to get out aggravation:) on a floured surface. Cover with a damp cloth or damp paper towel while you let the dough rest for about 15 minutes. Come back, divide the dough into 8 balls. Let it rest another 20 minutes or so. Roll out each tortilla ball. Quickly "bake" on a hot, dry skillet for about 30 seconds each side as you press with a spatula to deflate air bubbles.

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