Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.recipes on how to make flour tortillas?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(recipes on how to make flour tortillas?),it will help you,my kids.
Answers:
(m)
Flour Tortillas
Serving Size : 12
4 cups Unbleached all purpose flour
2 teaspoons Salt
4 teaspoons Baking powder
2 tablespoons Vegetable shortening
1 1/2 cups Warm water or more if needed
In a large bowl, stir together the flour, salt and baking powder. With a pastry blender, a fork or your hands, gradually work in the lard or shortening until it is all incorporated. Add enough warm water to make a soft but not sticky dough. Turn out onto a lightly floured board and knead for 5 minutes.
Divide the dough into 1/4 cup (3 oz) portions and form them into balls.
Roll each ball into a flat round about 6 inches in diameter and 1/8 inches thick.
Heat a large heavy skillet over medium high heat. Place the tortillas one at a time into the dry hot skillet; cook until brown on one side, then turn and brown the other side.
Remove from the skillet and keep warm in cloth towel.
Other Answers:
I would go to the store and buy some. The best places are in the ethnic areas of larger cities. In Chicago, we have a little Mexico area and the food there is fresh and great.
try the recipee on this site. Home made tortillas are the best!
Source(s):
http://www.texascooking.com/features/sept98flourtortillas.htm
Try AllRecipes.com
I am giving you a recipe for whole wheat tortillas. Its more tastier. Although you can substitute the recipe with all purpose flour.
Serving Size : 8
2 cups Whole wheat flour
2 teaspoons Salt
3 teaspoons Sugar
2 tablespoons Olive Oil
1/2 cup Warm water or more if needed
In a large bowl, stir together the flour, salt and sugar. Add enough warm water and incorporate the flour mixture to make a soft dough. If the dough appears to be sticky just add little more flour and knead well so the dough looks and feels even and blended. Smear some oil and leave the dough for atleast half an hour.
Then knead the dough and divide them into medium size balls.
Roll each ball into a flat round about 6 inches in diameter and 1/8 inches thick.
Heat a large heavy iron skillet or a non-stick pan over medium heat. Place the tortillas one at a time into the medium hot skillet; cook until brown on one side, then turn and brown the other side using a heat resistant spatula.
Remove from the skillet and keep warm in cloth towel or a paper lined closed casserole.
Note: Watch the heat. If you maintain the medium heat you will get good looking tortillas though it will be slow to cook. Please be patient and you will get good results. if not, there are always bad smelling store bought tortillas!
My advice is try making it before you have guest so that you'll be comfortable with the process. Then you know what to expect. Good luck!
What to do if you really want to make tortillas from scratch
If you were truly to begin from scratch, you'd get some white corn grain and set it to low boil in a covered pot with some slaked lime or wood ashes. You can get this in Mexican open-air markets by asking for "cal," or "tequisquite." Much of the language employed to talk about corn, tortillas, and the process of making tortillas, is based on the Aztec language, Nahuatl, and I'll mention these terms as we go along. The process described above will loosen the "skins" (pericarp) of the kernels, and you'd find most of these skins floating at the top of the steep liquor next morning. This alkaline solution has the side effect of making bound niacin in the corn endosperm soluble, and therefore available as a nutrient (this is important to folks who depend on corn as their staple source of nutrients; in Mexico annual per capita consumption of tortillas is about 410 lb., or as you can see, a little over 1 lb. per day, and in rural areas it is estimated that tortillas provide about 70% of the caloric intake). You would discard the supernate and the steep liquor itself (called "nejayote"), then wash the remaining "naked" kernels (consisting mostly of pure starch) and embryos ("germs," where most of the oil is concentrated). However, if you wanted to avoid this whole process and start from this point on, you could look for 'hominy' in your local grocery store, since this is precisely what hominy is.
Next, you'd get hold of a grinding stone utensil (known in Mexico as 'metate,') and you'd begin slaving over the corn grain with a pestle and a jug of water by your side. In the course of grinding the grain you're homogenizing and gelatinizing the starch, protein and germ, and also somewhat dehydrating it; however, you must add water continuously to make the resulting mixture pliable. When you are done, you'll have a dough that you will work into small balls from which you'll shape your tortillas. These spheres are known as "testales." This step takes between half an hour to an hour, depending on how many tortillas you are making. If you would want to dispense with this step, then use the Maseca flour mentioned above. This is essentially the dough in dehydrated state, ready for you to rehydrate and shape your tortillas.
for more details.http://www.public.iastate.edu/~rjsalvad/scmfaq/tortilla.html
Flour Tortillas (Makes 12)
4 cups flour, all purpose or 1/2 all purpose and 1/2 whole wheat
1 1/2 tsp salt
1 1/2 tsp baking powder
4 T shortening, margarine and Crisco both work
1 1/2 cup warm water, may vary with the flour used
Combine the dry ingredients, then cut in shortening. Make a small well in the center and gradually add water. Knead the dough until it is soft, smooth and elastic. Set aside 10 minutes, then divide into 12 equally sized balls. Roll balls into 1/8 inch thick circles, and cook on a preheated, ungreased grill for about 2 minutes a side, until the tortilla is lightly speckled. Cover to keep warm.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.recipes on how to make flour tortillas?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(recipes on how to make flour tortillas?),it will help you,my kids.
Answers:
(m)
Flour Tortillas
Serving Size : 12
4 cups Unbleached all purpose flour
2 teaspoons Salt
4 teaspoons Baking powder
2 tablespoons Vegetable shortening
1 1/2 cups Warm water or more if needed
In a large bowl, stir together the flour, salt and baking powder. With a pastry blender, a fork or your hands, gradually work in the lard or shortening until it is all incorporated. Add enough warm water to make a soft but not sticky dough. Turn out onto a lightly floured board and knead for 5 minutes.
Divide the dough into 1/4 cup (3 oz) portions and form them into balls.
Roll each ball into a flat round about 6 inches in diameter and 1/8 inches thick.
Heat a large heavy skillet over medium high heat. Place the tortillas one at a time into the dry hot skillet; cook until brown on one side, then turn and brown the other side.
Remove from the skillet and keep warm in cloth towel.
Other Answers:
I would go to the store and buy some. The best places are in the ethnic areas of larger cities. In Chicago, we have a little Mexico area and the food there is fresh and great.
try the recipee on this site. Home made tortillas are the best!
Source(s):
http://www.texascooking.com/features/sept98flourtortillas.htm
Try AllRecipes.com
I am giving you a recipe for whole wheat tortillas. Its more tastier. Although you can substitute the recipe with all purpose flour.
Serving Size : 8
2 cups Whole wheat flour
2 teaspoons Salt
3 teaspoons Sugar
2 tablespoons Olive Oil
1/2 cup Warm water or more if needed
In a large bowl, stir together the flour, salt and sugar. Add enough warm water and incorporate the flour mixture to make a soft dough. If the dough appears to be sticky just add little more flour and knead well so the dough looks and feels even and blended. Smear some oil and leave the dough for atleast half an hour.
Then knead the dough and divide them into medium size balls.
Roll each ball into a flat round about 6 inches in diameter and 1/8 inches thick.
Heat a large heavy iron skillet or a non-stick pan over medium heat. Place the tortillas one at a time into the medium hot skillet; cook until brown on one side, then turn and brown the other side using a heat resistant spatula.
Remove from the skillet and keep warm in cloth towel or a paper lined closed casserole.
Note: Watch the heat. If you maintain the medium heat you will get good looking tortillas though it will be slow to cook. Please be patient and you will get good results. if not, there are always bad smelling store bought tortillas!
My advice is try making it before you have guest so that you'll be comfortable with the process. Then you know what to expect. Good luck!
What to do if you really want to make tortillas from scratch
If you were truly to begin from scratch, you'd get some white corn grain and set it to low boil in a covered pot with some slaked lime or wood ashes. You can get this in Mexican open-air markets by asking for "cal," or "tequisquite." Much of the language employed to talk about corn, tortillas, and the process of making tortillas, is based on the Aztec language, Nahuatl, and I'll mention these terms as we go along. The process described above will loosen the "skins" (pericarp) of the kernels, and you'd find most of these skins floating at the top of the steep liquor next morning. This alkaline solution has the side effect of making bound niacin in the corn endosperm soluble, and therefore available as a nutrient (this is important to folks who depend on corn as their staple source of nutrients; in Mexico annual per capita consumption of tortillas is about 410 lb., or as you can see, a little over 1 lb. per day, and in rural areas it is estimated that tortillas provide about 70% of the caloric intake). You would discard the supernate and the steep liquor itself (called "nejayote"), then wash the remaining "naked" kernels (consisting mostly of pure starch) and embryos ("germs," where most of the oil is concentrated). However, if you wanted to avoid this whole process and start from this point on, you could look for 'hominy' in your local grocery store, since this is precisely what hominy is.
Next, you'd get hold of a grinding stone utensil (known in Mexico as 'metate,') and you'd begin slaving over the corn grain with a pestle and a jug of water by your side. In the course of grinding the grain you're homogenizing and gelatinizing the starch, protein and germ, and also somewhat dehydrating it; however, you must add water continuously to make the resulting mixture pliable. When you are done, you'll have a dough that you will work into small balls from which you'll shape your tortillas. These spheres are known as "testales." This step takes between half an hour to an hour, depending on how many tortillas you are making. If you would want to dispense with this step, then use the Maseca flour mentioned above. This is essentially the dough in dehydrated state, ready for you to rehydrate and shape your tortillas.
for more details.http://www.public.iastate.edu/~rjsalvad/scmfaq/tortilla.html
Flour Tortillas (Makes 12)
4 cups flour, all purpose or 1/2 all purpose and 1/2 whole wheat
1 1/2 tsp salt
1 1/2 tsp baking powder
4 T shortening, margarine and Crisco both work
1 1/2 cup warm water, may vary with the flour used
Combine the dry ingredients, then cut in shortening. Make a small well in the center and gradually add water. Knead the dough until it is soft, smooth and elastic. Set aside 10 minutes, then divide into 12 equally sized balls. Roll balls into 1/8 inch thick circles, and cook on a preheated, ungreased grill for about 2 minutes a side, until the tortilla is lightly speckled. Cover to keep warm.
correctness,It's Non-profit and only for informational purposes.
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