Unleavened flat
breads have been around for centuries and are still a food staple in
many countries today. While the corn tortilla may be the traditional
flat bread in Mexico, along it's Northern border with Texas and
throughout the Southwestern part of the United States the flour
tortilla is becoming ever more popular. Flour tortillas were
introduced to Northern Mexico (which later became Texas) by Jewish
settlers who were fleeing the Spanish Inquisition. These flat
(unleavened) bread eating Jewish settlers (many who were converts to
Catholicism) generally ate a flat bread known as pita bread. Because
corn was not kosker, then began to make their own version of the
traditional corn tortilla with flour.
In some way I guess
you could say the flour tortilla has biblical roots. Had Jewish
settlers not been force to migrate to the new world, we might not
have the flour tortilla. Being Caucasian and growing up in South
Central Texas (San Antonio), when I think of tortillas, the first
thing that comes to my mind is the flour tortilla. Yes, I like soft
corn tortillas to make enchiladas with, but when it comes to tacos,
burritos, or just eating them fresh from the skillet with dinner, to
me the flour tortilla is king.
The Recipe
The great thing
about flour tortillas is that they are easy to make and require very
few ingredients. Because the do not require any yeast, they can be
made quickly (less than 30 minutes from start to finish). Now, I do
not use lard or vegetable shoetening when I make my flour tortillas,
rather I use vegetable or corn oil depending on what I have in the
pantry at the time. I have tried many recipes of the years, but the
following is my go to recipe. This recipe makes, soft delicious flour
tortillas that I use to make my bean and cheese and breakfast
burritos.
Flour Tortillas
3 cups all-purpose
flour
1 teaspoon salt
1 teaspoon baking
powder
⅓ cup vegetable or
canola oil
1 cup warm water
Combine flour, salt
and baking powder in the bowl of a stand mixer. With the dough hook
attached mix dry ingredients until well combined. Add oil and water
with mixer running at a medium speed. Mix for 1 to 2 minutes,
stopping several times to scrape the sides of the bowl. After 2
minutes, or when the flour mixture comes together and begins to form
a ball, decrease mixing speed to low and continue to mix for dough
for 1 more minute or until dough is smooth.
For Taco / Fajita
Size Tortillas
Transfer from mixing
bowl to your well-floured counter top or work space. Divide dough in
half, then in half again continuing to do so until you have 12
approximately equal sized portions. Then form each portion into a
small ball with your hands and flatten with the palm of your hand as
much as possible. If the dough is sticky, then add a bit more flour
to your counter or work space. Cover flattened balls of dough with a
clean kitchen towel and allow to rest for 15 minutes before
proceeding. During the last 5 minutes that the tortiallas are
resting, heat a large pan or comal over medium-high heat. Then using
a rolling pin, roll each tortilla into a 6 to 7 inch diameter circle.
Keeping your rolling pin and countertop lightly floured will keep the
tortillas from sticking when rolling them out. Once you have your
tortillas to the desired size, do not stack the uncooked tortillas on
top of each other or they will get soggy and stick together.
For Burrito Size
Tortillas
Transfer from mixing
bowl to your well-floured counter top or work space. Divide dough in
half, then in half again continuing to do so until you have 8 fairly
equal sized portions. Then form each portion into a small ball with
your hands and flatten with the palm of your hand as much as
possible. If the dough is sticky, then add a bit more flour to your
counter or work space. Cover flattened balls of dough with a clean
kitchen towel and allow to rest for 15 minutes before proceeding.
During the last 5 minutes that the tortiallas are resting, heat a
large pan or comal over medium-high heat. Then using a rolling pin,
roll each tortilla into a 10 to 12 inch diameter circle. Keeping your
rolling pin and countertop lightly floured will keep the tortillas
from sticking when rolling them out. Once you have your tortillas to
the desired size, do not stack the uncooked tortillas on top of each
other or they will get soggy and stick together.
Chef's Note: I roll
out the first two tortillas and then place one in my hot saute pan.
While the first is cooking I start rolling out the third. That way I
am always rolling out a tortilla while I have one cooking in my hot
saute pan at the same time.
When your pan or
comal is very hot, place one dough circle into pan and allow to cook
about 1 minute or until bottom surface has a few pale brown spots.
The uncooked surface will begin to show a few little bubbles. If
tortilla is browning too fast, reduced heat a bit. If it’s taking
longer than a minute to see a few pale golden brown spots on
underside of tortillas, increase heat a bit. Flip to other side and
cook for about 30 seconds. You want the tortilla to be soft but have
a few small pale golden brown spots on surface. Remove from pan with
tongs and stack in a covered container or zippered bag till all
tortillas are cooked. This will keep them soft and pliable. Wipe out
any loose flour that accumulates in the pan between cooking tortillas
as the flour may burn.
Chef's Note: Making
sure your saute pan or comal is hot is the key to get nice soft
pliable tortillas. If your pan is not hot enough, then the tortilla
will cook to slowly and will become stiff like cardboard. Every stove
is different, on my stove, there are no numbers just a 'Low' and
'High' setting. I have found that putting the dial to about ¾ of the
way towards the 'High' setting and letting the pan heat for 5 minutes
before cooking the tortiallas is just about perfect.
Serve your freshly
made tortillas warm. Few things taste better than warm bread or flour
tortillas served with butter, I guarantee you they go fast. However
if you want to save them for later (such as when making breakfast or
bean burritos), then allow to cool for later use. When ready to use,
place a slightly damp paper towel in the bottom of a container (with
a cover) that will hold the stacked tortillas. Microwave, uncovered
for 15-25 seconds (start with 15) or until warm, then cover to hold
heat while serving.
The tortillas will
keep well stored in an airtight container or zip lock bag at at room
temperature for about 24 to 48 hours as they have no preservatives,
or can be frozen indefinitely if they make it that long. To freeze,
separate tortillas with parchment paper or waxed paper and place in a
plastic zip lock bag before placing in freezer.
Ingredients
All commercially
prepared tortillas contain a few preservatives, but overall the
ingredients between making tortiallas at home and commerically
prepared tortillas are pretty similar. As evidenced by the following
brand of tortillas which I occasionally use. Overall the nutritional
value of commercially prepared tortillas is about the same as those
made at homemade, but the flavor and texture of homemade tortillas
IMHO is far superior.
Mi
Casa Flour Tortillas Ingredients: Enriched Bleached Wheat
Flour [Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin
Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid (a B
Vitamin)], Water, Vegetable Shortening (Interesterified Soybean
Shortening, Fully Hydrogenated Soybean Oil or Palm Oil), Calcium
Propionate (to Retard Spoilage), Salt, Wheat Starch, Sodium Aluminum
Phosphate, Sodium Bicarbonate, and Yeast.
Homemade
Flour Tortillas: All-purpose flour (Bleached Wheat Flour,
Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin,
Folic Acid), salt, baking powder (sodium bicarbonate, sodium aluminum
phosphate), water, and vegetable oil.
Cost Breakdown
Making your own
tortillas at home can save you a consider amount of money, and most
of you have the necessary ingredients in you pantry. In fact, if all
the items you have in your pantry are the ssame as those we
recommended in our minimalist pantry series, you will be bale to make
your own tortillas at home. A 5lb bag of all-purpose flour at my
local Walmart costs $1.72 ($0.02 per ounce), and one cup of
all-purpose flour weights 4.25oz. A 48oz bottle of Great Value
Vegetable oil is $2.28 ($0.05 pr ounce)
3 cups (12.75oz by
weight) all-purpose flour costs $0.28
1/3 cup vegenable
oil costs $0.14
Salt and baking
powder together less than $0.03
Homemade Tortillas
$0.45 a batch (Taco size $0.04 each, Burrito size $0.06 each)
Ortega Flour
Tortillas 8” 10ct $2.00 at Walmart ($0.20 each)
Mission Flour
Tortillas Taco size 10ct $2.68 at Walmart ($0.27 each)
Nuevo Leon Flour
Tortillas 8” 10ct $1.00 at Dollar Tree ($0.10 each)
As you can see,
making you own tortillas is quite a bit cheaper than buying them at
the grocery store. In fact it is 40% cheaper to make your own than it
is to purchase the cheapest burritos of comperable size for $1.00 at
the Dollar Tree. And if you buy the Mission brand it is 78% cheaper.
Conclusion
I love freshly made
tortillas slatered with butter or served with scrambled eggs and
potatoes and topped with salsa for a quick breakfast taco.
Unfortunately, when I grew up, we never had fresh tortiallas on the
dinner table, rather store bought were the norm. I enjoy making this
recipe, it is quick and delicious, and as we live about 10 miles out
of town a round trip to our local Brookshires or Walmart takes at a
minimum 30 minutes. I can easily make tortillas in that time so
unless we are already heading to town, it is just as easy to make my
own tortillas at home, and the taste of fresh flour tortillas just
cannot be beat
Now the cavet, I did
not have a Mexican grandmother to teach me how to roll out tortillas
so when I first started I made a lot of amoeba and rectangular shaped
tortillas. Sometimes it still happens, but my tortillas got more
round over time and so will yours. Do not let this factor discourage
you, the great thing about artisan foods and homemade foods is that
they are not, well perfect. Given the choice I would eat homemade
tortiallas everytime over store bought ones. Now do not think me a
hypocrit, I still buy store bought tortiallas, especially when I need
them in greater quantaties such as when making a couple pans of
enchiladas or when 10 family memebers show up for beef and or pulled
pork tacos.
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