Fresh Flour Tortillas

I am totally getting into Food Storage! I know now why I was called to this position. We have been trying so many new things and trying to make more things from items we have instead of buying it at the store. I got this recipe from April Grow in the PS Ward, she is awesome.

Keith and I made them today and then we made home made quesadillas with meat and cheese and put our home made salsa on top with a little sour cream. YUMMY!

I wanted to post this earlier but I had to try it first!

Flour tortillas

Ingredients:
2 cups flour (you can get creative with your flour choices like whole wheat, spelt, or a mixture of flours. Kamut gives it a corn tortilla texture)
1/2 teaspoon salt
1/4 cup oil (I use olive oil) or vegetable shortening
1 teaspoon baking powder
1/2 cup warm water (may possibly need to add more, up to 3/4 cup)

Directions:
Stir the flour, salt & baking powder into a medium mixing bowl.

Into the dry ingredients cut in the shortening, or add the oil and water, gently stirring just until you get a sticky dough. Don’t handle too much or they’ll be tough. It should take about 10 seconds.

Wrap in plastic and let rest for at least 30 minutes.
Divide the dough into 8-10 balls (for small tortillas) or 6-8 balls for larger ones, cover them again with a damp cloth so they don’t dry out.

Lightly dust a counter or pastry board w/flour & roll out each ball of dough into a circle or oval approximately 1/4″ thick. Don’t roll the dough out more than once or the tortillas will be tough. Start in the middle of your dough and roll up, then start in the middle and roll down. Start in the middle and roll to one side, repeating to the other side. It takes just a few seconds to roll them out.

Heat a dry griddle or heavy skillet over high heat for 5 minutes (I use my pancake griddle to keep three going at a time. Put one on, roll out another, turn #1 and add #2, roll another, remove #1 and turn #2, roll #4 and and add, remove #2, flip #3, etc. They’re all cooked in just a couple of minutes). Cook the tortillas 30 seconds on each side or until the dough looks dry & slightly wrinkled & a few brown spots form on both surfaces. Do not over cook or they will be hard. Wrap in damp tea towel to keep warm as you cook the other tortillas or place cooked ones wrapped in the damp towel in a low 200 oven to keep warm. Serve warm.

Number Of Servings:6-8