Easy Flour Tortillas

By mz0926

From Cook's Country

December/January 2011
Why this recipe works:
While testing recipes for our Easy Flour Tortillas, we learned that too little fat produced brittle tortillas, too little salt yielded tasteless ones, and baking powder made them doughy and thick. Adding hot water to the dough melted the shortening, which then coated the flour and prevented it from absorbing excess moisture. This resulted in less gluten development and yielded more tender tortillas. A brief rest in the refrigerator firmed up the shortening again so that the dough wasn’t too sticky to roll.

Ingredients

• Makes 12 tortillas
• Ingredients2 3/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 6 tablespoons vegetable shortening, cut into 6 pieces
• 3/4 cup plus 2 tablespoons water, heated to 110 degrees
• 1/2 teaspoon vegetable oil

Preparation

Step 1

Instructions
1. MAKE DOUGH Combine flour and salt in large bowl. Rub shortening into flour mixture until mixture resembles coarse meal. Stir in water until combined.


2. FORM BALLS Turn dough out onto clean surface and knead briefly to form smooth, cohesive ball. Roll 2½ tablespoons dough into 1½-inch balls. Transfer balls to plate, cover with plastic wrap, and refrigerate until firm, at least 30 minutes or up to 3 days.


3. COOK TORTILLAS Working on lightly floured surface, roll balls to 8-inch rounds. Heat oil in large -nonstick -skillet over medium-low heat until just smoking. Wipe out skillet with paper towels. Lay 1 round in skillet and cook until -surface begins to bubble, about 1 minute. Flip and cook until browned and puffed, about 1 minute. Transfer to plate and cover with kitchen towel. Repeat with remaining rounds. Serve.


MAKE AHEAD Tortillas can be cooled, layered between parchment paper, covered in plastic wrap, and refrigerated for 3 days. To serve, microwave on 50 percent power until heated through, 10 to 20 seconds.



Roll Your Own


After the dough has chilled for at least 30 minutes, roll out each ball to an 8-inch round.