This morning's blog post is on demand for Devour.
Tortillas are super simple to make, I made my second, well third really, batch ever this morning. Here's the play by play.
For 1 dozen 8 inch tortillas;
2 Cups Flour
1 tsp Salt
1 tsp Baking Powder
1 Tbsp Shortening
1 Cup water
Sift together the first three ingredients, cut in the shortening and then add the water. Combine till it makes a nice ball, add flour/water as necessary but only 1Tbsp at a time.
Wrap the ball in plastic wrap and let rest for 1 hour.
Heat a cast iron skillet at medium high for at least 15 minutes before you're ready to cook the first tortilla.
Cut the dough ball into 12 equal portions. On a floured surface roll out each dough ball, or for the fancy pants people use your tortilla press, somebody buy me a tortilla press please, pretty please.
Toss a rolled out tortilla onto the cast iron and let sit for about a minute, you should start to see air bubbles, big ones, show up. Check the under side after about a minute and flip when it's to your liking, let the other side cook for about 30-60 seconds. Toss the cooked tortillas onto a plate or into a warm oven.
This morning I used the above proportions but made 8 instead of 12 tortillas, they were between 10 and 12 inches each, none too round though, I'm still learning that part. They made great breakfast burritos, well worth the extra hour and a half of prep time.
There ya go, tortillas on demand.
Tortillas are super simple to make, I made my second, well third really, batch ever this morning. Here's the play by play.
For 1 dozen 8 inch tortillas;
2 Cups Flour
1 tsp Salt
1 tsp Baking Powder
1 Tbsp Shortening
1 Cup water
Sift together the first three ingredients, cut in the shortening and then add the water. Combine till it makes a nice ball, add flour/water as necessary but only 1Tbsp at a time.
Wrap the ball in plastic wrap and let rest for 1 hour.
Heat a cast iron skillet at medium high for at least 15 minutes before you're ready to cook the first tortilla.
Cut the dough ball into 12 equal portions. On a floured surface roll out each dough ball, or for the fancy pants people use your tortilla press, somebody buy me a tortilla press please, pretty please.
Toss a rolled out tortilla onto the cast iron and let sit for about a minute, you should start to see air bubbles, big ones, show up. Check the under side after about a minute and flip when it's to your liking, let the other side cook for about 30-60 seconds. Toss the cooked tortillas onto a plate or into a warm oven.This morning I used the above proportions but made 8 instead of 12 tortillas, they were between 10 and 12 inches each, none too round though, I'm still learning that part. They made great breakfast burritos, well worth the extra hour and a half of prep time.
There ya go, tortillas on demand.
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