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Flour Tortillas (Coleen)

Flour Tortillas (Coleen recipe image
This Mexican dessert features Unbleached all-purpose flour, Salt, Baking powder, Butter, cut into pieces. It delivers smooth, comforting richness. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 545.0
Dietary: Vegetarian
Description
This Mexican dessert features Unbleached all-purpose flour, Salt, Baking powder, Butter, cut into pieces. It delivers smooth, comforting richness. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 cup Unbleached all-purpose flour
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking powder
  • 4 tablespoon Butter, cut into pieces
  • 1/2 cup Warm water
Directions
  1. 1
    Mix the top four ingredients as for a pie crust.
  2. 2
    The butter must be worked into the flour to make a pebbly meal.
  3. 3
    add the water, mixing only enough to
  4. 4
    make it all stick; the dough should be soft, not at all stiff so
  5. 5
    add enough water.
  6. 6
    DO NOT KNEAD.
  7. 7
    You want to treat this like a pie crust, else the tortillas will be tough.
  8. 8
    Roll the dough lightly into a "log" and cut it into 12 equal pieces.
  9. 9
    Roll the pieces lightly in flour to keep them from sticking together.
  10. 10
    Cover with plastic while you prepare the fajitas.
  11. 11
    The tortillas need time to rest before you roll them or they won't stretch enough.
  12. 12
    When the dough has relaxed (at least 15 minutes later) start heating a cast iron skillet.
  13. 13
    The skillet needs to be medium-hot to hot (but not as hot as for corn tortillas).
  14. 14
    On a well-flowered surface,
  15. 15
    roll each little ball of dough, flipping it and turning it to
  16. 16
    form a perfect round, thin tortillas.
  17. 17
    It will take practice before you get this right and learn what is too thin or too thick.
  18. 18
    I usually roll my tortillas until they are about 6-7 inches in diameter.
  19. 19
    After each tortillas is rolled, you must keep them moist by layering them between plastic (I use plastic supermarket produce bags) or layers of wax paper.
  20. 20
    When all tortillas are made, you can start baking them in the iron skillet.
  21. 21
    Place one tortilla at a time in the skillet and flip with a thin metal spatula.
  22. 22
    You want little air pockets to
  23. 23
    form and pressing lightly on the tortillas with the back of the spatula as it cooks will encourage steam to
  24. 24
    form and the tortilla to "balloon".
  25. 25
    Cook only until there are light brown patches on both sides.
  26. 26
    Place each tortilla in a towel lined basket and cover with another towel.
  27. 27
    This will steam the tortillas

Nutrition Facts

Servings 1

Amount Per Serving
Calories 545.0kcal
% Daily Value *
Total Fat 13.3g21%
Saturated Fat 7.9g40%
Cholesterol 32.2mg11%
Sodium 2711.3mg113%
Total Carbohydrate 91.6g31%
Dietary Fiber 3.2g13%
Sugars 0.4g
Protein 12.1g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: allpurpose, baking, butter, coleen, cut, dessert, flour, mexican, pieces, powder, salt, steaming, stuffing, title, tortillas, unbleached, vegetarian, warm, water
Read it online: https://www.chefs-mate.com/recipe/flour-tortillas-coleen/