May 30, 2011

Southwestern Wheat Tortillas

I have many fond memories of my father in the kitchen making fresh tortillas. Generally, we would not eat them with a meal but instead fresh and hot, on their own or slathered with butter. My father taught me a few important lessons for making homemade tortillas, add warm water slowly, let the dough rest before rolling and roll the tortillas as thin as possible. Now, whenever I make tortillas, I always think of making tortillas in the kitchen I grew up in and what my father taught me. Tortillas, a flatbread originating in the New World, are eaten in many countries, with variances in ingredients, size and thickness, depending upon the region. These tortillas are made from wheat flour and use a leavening agent to make them puffy, thick and chewy as is common in regions of the Southwestern States, Belize and Guatemala. Tortillas are delicious with any number of accompaniments such as fresh corn salad and stewed pork and beans or simply on their own.

For Burt, who loves tortillas.

2 c flour

1 ½ tsp powder

1 tsp salt

2 tbsp vegetable oil

warm water

1. Combine flour, salt and baking powder in a bowl. Add oil and evenly mix with dry ingredients. Add warm water, 1 tbsp at a time, thoroughly combining ingredients with water each time until dough holds together. Once dough is combined, knead dough until elastic, 2-3 minutes. Cover dough and set aside for at least 30 minutes.

2. Roll dough into cylinder, about 1" thick. Cut cylinder into 1" wide segments. Roll segments into round balls and cover with a towel. Heat large grill or skillet over medium-high heat.

3. Place a ball in between 2 12" squares of parchment paper and roll balls as thin as possible to form tortillas, 10-12" diameter. Place tortilla on skillet and cook until golden brown, 30 seconds to one minute per side. Remove tortilla when cooked and place in a clean dishtowel to keep warm.

4. Repeat step 3 until all tortillas have been cooked.

5. Fresh tortillas are delicious warm or room temperature, plain or with any number of accompaniments. Tortillas will keep for a few days in a plastic bag, though are best eaten fresh.

Makes 6-8 tortillas


Sara said...

Yum, these look so delicious! I've tried my hand at corn tortillas, but never flour - yum!!! :)

myownprivatekitchen said...

Corn tortillas are equally delicious, but different. Wheat are easy and tasty so I hope you enjoy them.

Amanda said...

These look super easy! Thank you for the recipe. I think I'll try to make them this weekend. :) I also snagged your cucumber and watermelon recipe!

myownprivatekitchen said...

Easy indeed. And, unless you have a tortillaria in your area, much better than store purchased.

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