Tuesday, December 31, 2013

Homemade Tortillas

I like making tortillas on a wood-stove because many can cook at once, but tortillas also cook well in a pan on a normal stove. One of my younger sisters came up with rubbing the tortillas with a spatula to get them to puff. So she gets the credit for that! 

  • ¼ cup butter, softened
  • 1 tsp baking powder
  • 1 tsp salt
  • 3 cups whole wheat flour
  • 1 ¼ cups warm water


Mix 1 ½ cups flour, baking powder, salt, and butter in a medium bowl. Add warm water. Then mix in remaining flour and knead for a minute or so. Make the dough into 10 balls. Shape the balls into 2-3 inch circular disks. Roll out on a flour-sprinkled surface, turning and flipping the tortilla every few strokes of the rolling pin.
Heat a frying pan on the stove until very warm. You don't want it so warm that the tortillas will burn in seconds but it does need to be quite warm so the the tortillas puff up and bubble. Place a tortilla on the pan. After a few seconds, gently press down on the tortilla with a metal spatula. This helps it puff. Press gently, then let it up, usually it puffs up, if not, don't worry, just do it again on other parts of the tortilla. If it doesn't puff the pan may not be hot enough. Flip after the tortilla has been in the pan for 30-45 seconds. 
If it burns before then, the pan is too hot. After you flip the tortilla, gently rub the spatula over it. Let it sit 10-15 seconds. Remove from stove and cover with a towel. Repeat the process with remaining tortillas. You can use two pans at once to cook them faster. If you're not going to use them within an hour or so of making them, you might want to put them in a plastic bag or wrap them in plastic wrap to keep them pliable. 

2 comments:

  1. Can you freeze these? If so, at which stage - before or after cooking? Thanks x

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    1. Yes! Yesterday evening I made made two tortillas after I saw your comment, then I froze them and this morning I cooked them. One of them I thawed before cooking, and the other one I cooked frozen. Both turned out well, so I'd advise cooking them frozen because it cuts out a step. Freeze rolled out tortillas separated with wax paper or aluminum foil in a freezer bag. Place the bag on a plate in the freezer to keep the tortillas flat. Once the tortillas are frozen you should be able to take them off the plate. Also, I'm sure it would work to freeze cooked tortillas, freeze them in a tightly sealed freezer bag, and then thaw them on the counter or in the fridge. Reheat just before using. Hope this helps!

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