Fatfreeflourtortilla Recipes

THICK-STYLE FLOUR TORTILLAS

Steps:

• Mix flour, baking powder, and salt together in a large bowl.
• Combine water and canola oil in a separate bowl. Mix into the flour mixture with a fork until dough forms a ball, adding 1/4 cup water if dough is too dry.
• Knead dough until smooth, 3 to 4 minutes. Divide into 14 egg-size balls. Cover bowl with a cotton towel. Let dough rest for 10 to 15 minutes.
• Roll 1 ball dough into an 8-inch tortilla on a floured work surface. Repeat with remaining dough.
• Preheat an ungreased cast iron griddle on medium-high heat. Place 1 tortilla on the hot griddle; cook until browned spots form, about 1 minute per side. Transfer to a plate; cover with a cotton towel to keep warm. Repeat with remaining tortillas, stacking them under the towel.

FAT FREE TORTILLAS

Steps:

• Combine the flour, baking powder, and salt in a mixing bowl. Stir with a fork to combine. Slowly add the warm water while stirring until a crumbly dough forms. Turn the dough out onto a lightly floured work surface. Knead the dough until smooth. Divide the dough into equal sized pieces and roll each into a smooth ball. Cover lightly with plastic wrap and let stand at room temperature for 15 minutes. Preheat an ungreased griddle or skillet to 375 degrees F. Roll each dough ball out into a very thin circle. Place on the griddle and cook until lightly browned and blistered. Flip the tortilla over and cook until lightly browned and blistered. Immediately remove the tortilla from the griddle and cover with a dish towel while you cook the remaining dough. Serve warm or store in an airtight container. These can be frozen by placing waxed paper between each tortilla and placing in a ziptop plastic bag. Press out as much air as possible.

HOMEMADE FLOUR TORTILLAS

Steps:

• Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
• Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

FAT FREE WHOLE WHEAT TORTILLAS

Steps:

• In a large bowl combine the flour and 1 cup of water.
• Mix well.
• If it needs more water to get to a dough stage, then add.
• On a floured surface knead the dough until it is soft.
• Make it into balls (12-16 depending on size).
• Then flour a board well.
• Take each ball and roll it as flat as you can.
• Meanwhile heat a pan until it is quite hot.
• Place the rolled out tortilla in the pan and cook for about 45 seconds to 1 minute or until it is bubbling and starting to brown.
• Then turn it over and cook for another 45 seconds.
• Place a clean cotton dishtowel on a plate.
• As each tortilla comes out of the pan put it inside the towel and wrap them up.
• I got 16 tortillas but my pan is small.
• If you want bigger tortillas, make bigger balls of dough.

FAT FREE FLOUR TORTILLA

Steps:

• In large bowl, combine flour, baking powder, and salt. Stir well. Add fat-free mayonnaise and use pastry blender (or fork) and blend until flour mixture appears to be coarse throughout.
• Add hot water and stir well. Knead in extra flour. Cover and allow to stand for 10 minutes.
• Set iron griddle over medium to medium-high heat. Tear off a piece of dough, roll into a ball (approximately 2 1/2-inches).
• On well-floured board, roll dough out into a circular flat form as thin as possible (less than 1/8-inch thickness) approximately 6 inches in diameter. Add more flour if dough is sticky.
• Place tortilla on heated griddle and allow it to bubble slightly. Heat for approximately 1-2 minutes.
• Flip tortilla and brown other side approximately 1 minute longer. If tortilla has browned in variable spots and does not have a dough-like texture, then it is done.

NO LARD FRESH FLOUR TORTILLA'S

Steps:

• Combine 2 cups flour with the baking powder, and mix.
• Add the olive oil and mix until the flour is coated.
• Slowly add in the hot water, mixing the dough, so that all the flour is covered. Once the dough starts to become solid, you can remove it from the mixing bowl and place on a lightly floured surface.
• Start to kneed the dough, slowly adding flour until it starts to become elastic, and pressing down on the dough, it bounces back.
• Divide the dough into 6 pieces and roll into balls. Slightly press down on each and cover lightly with a clean towel or cloth. Let the dough rest for 20 to 30 minutes*
• Next, on a lightly floured surface begin rolling out each tortilla ball, into a 6 inch disc. They each should be about 1/4 inch thick. Don't worry about getting perfect circle's. anyone enjoying these won't care!
• Heat a skillet (preferably cast iron*) to medium to high heat (usually 5-6). Once heated through, place a tortilla on the skillet and heat until little bubbles start to form (approximately 2 minutes). Flip to cook the other side, another 2 minutes. The tortilla should have small brown spots, and be soft to the touch. Place in a tortilla warmer to keep warm while you make the rest.

FAT-FREE FLOUR TORTILLAS

Steps:

• Stir together flour, baking powder and salt. Gradually stir in enough warm water to form a crumbly dough; then work dough with your hands until it holds together. Turn out onto a board and knead until smooth. Divide into 12 pieces and shape each into a smooth ball. Cover lightly with plastic film and let rest about 15 minutes. For each tortilla, flatten one ball into a 4 or 5-inch patty, then roll into a 9-inch round, rolling from center to edges. Turn tortilla often, stretching dough as you carefully peel it off board. Make sure these are PAPER thin, the thinner, the better! As each tortilla is shaped, place on preheated, dry, heavy griddle or heavy wide frying pan over medium-high heat. On a preheated electric griddle set at medium-high heat or about 375 degrees. Almost immediately, tiny blisters should appear. Turn tortilla and immediately start pressing a wide spatula directly on top of it-- press gently but firmly all over the top. Blisters will form over most of surface as you press. Turn tortilla and press all over other side until bilsters turn a golden brown; tortilla should remain soft. If tortillas stick or brown too quickly, reduce heat. Stack tortillas as cooked inside a folded cloth towel within a plastic bag; close bag and let tortillas steam and soften until all are cooked. Serve tortillas as soon as they are soft; or cool, remove from bag, wrap in foil, and refrigerate or fressze. Makes 1 dozen 9-inch flour tortillas. kwvegan vegan Posted to fatfree digest V97 #011 by [email protected] (Jeffrey V. Butera) on Mar 05, 94.

HOMEMADE FLOUR TORTILLAS

Steps:

• In the bowl of a food processor fitted with the bottom blade, add the all-purpose flour, wheat flour and salt and pulse 2 to 3 times to combine. Add in the cold lard and butter and pulse until the mix resembles cornmeal-like texture, 5 to 6 (20-second) pulses. Add the warm water and pulse until a dough ball forms.
• Turn the dough out onto a well-floured board and knead until the dough is elastic and smooth and no longer sticky, 3 to 4 minutes. Form into a small loaf shape, about 6 by 4-inches. Wrap tightly in plastic wrap and let rest at room temperature for 1 hour.
• Cut the dough into 8 equal pieces. Working with one at a time, roll into a ball, about the size of a golf ball and dust lightly with flour. Repeat.
• Place the balls, one at a time, into a well-floured tortilla press, press down and remove. You should have a 6-inch disc at this point. Place the disc on a floured board and roll out to 8 to 9-inch in diameter and almost paper thin, lightly dusting with flour and turning as needed. You can stack them, separated by waxed paper.
• Heat a cast-iron skillet or griddle over medium heat. Add the raw tortillas, one at time, cook for 30 to 45 seconds per side, or just until the bubbles puff up, then turn and repeat. Keep the cooked tortillas in a towel, covered, to keep warm and pliable.
• Special equipment: tortilla press.